Twisted Italian Meatballs

Name: Twisted Italian Meatballs
Prep time: 30 min
Cook time: 6 h 15 min
Total time: 6 h 45 min
Yield: 5 servings
Cuisine: Europe, Italian
Ingredients: 3 ounces prosciutto, finely chopped; 8 slices peppered hard salami (about 1 ounce total), finely chopped; 1/4 cup finely chopped onion; 1 garlic clove, minced; 2 large eggs, lightly beaten; 1/2 teaspoon salt; 1 teaspoon Greek seasoning; 10 fresh basil leaves, finely chopped; 1-1/2 cups panko bread crumbs; 1/3 cup grated Parmesan cheese; 1/2 pound ground beef; 1/2 pound bulk Italian sausage; 15 fresh mozzarella cheese pearls; 1 jar (24 ounces) marinara sauce; 1 jar (16 ounces) chunky salsa; 1/2 cup shredded mozzarella cheese; 1 pound cooked pappardelle pasta

Total Time Prep: 30 min. Cook: 6-1/4 hours

Yield 5 servings

Contest Winner

Test Kitchen Approved

Twisted Italian meatballs earn their name with surprises at every turn. With four kinds of meat, a gooey mozzarella center, and a bold sauce made from marinara and chunky salsa, these slow-cooked meatballs are a flavor-packed twist on a classic.

Ingredients

3 ounces prosciutto, finely chopped
8 slices peppered hard salami (about 1 ounce total), finely chopped
1/4 cup finely chopped onion
1 garlic clove, minced
2 large eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon Greek seasoning
10 fresh basil leaves, finely chopped
1-1/2 cups panko bread crumbs
1/3 cup grated Parmesan cheese
1/2 pound ground beef
1/2 pound bulk Italian sausage
15 fresh mozzarella cheese pearls
1 jar (24 ounces) marinara sauce
1 jar (16 ounces) chunky salsa
1/2 cup shredded mozzarella cheese
1 pound cooked pappardelle pasta

Directions

In a large bowl, combine the first 10 ingredients. Crumble beef and sausage over mixture; mix lightly but thoroughly. Divide meat mixture into 15 portions; shape each around a mozzarella pearl.
Place half the marinara and salsa in the bottom of a 6-qt. slow cooker. Place meatballs into sauce. Pour remaining marinara and salsa over top.
Cook, covered, on low until a thermometer inserted in the meat reads 160°, about 6 hours. Sprinkle mozzarella over meatballs; cover and cook until cheese is melted, about 15 minutes longer.
Serve with cooked pappardelle pasta. Sprinkle with additional grated parmesan if desired.

Nutrition Facts

1 serving: 508 calories, 29g fat (11g saturated fat), 169mg cholesterol, 2522mg sodium, 44g carbohydrate (11g sugars, 3g fiber), 31g protein.

I love making meatballs, and I've been told I make as good a meatball as any Italian nonna. I hide a little fresh mozzarella ball in the center of each one, which melts as they cook, for an irresistible final touch. —Becky Ellis, Roanoke, Virginia

Recipe Creator