Burrata-Stuffed Meatballs with Gremolata Recipe
Stuffed with fresh, bright burrata cheese for a fine burst of creamy, rich cheese in every meaty bite, these meatballs are a showstopper at dinner.
Keywords
- burrata
- burrata cheese
- barada
- barada cheese
- fresh cheese
- cheese recipe
- cheese
- wisconsin cheese
- wisconsin cheese recipe
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Cooking tools:
- Instant-read thermometer
- Microplane
- Grater
- Cooling rack
- Baking sheet
- Aluminum foil
- Oven
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 3 ounces BelGioioso Asiago cheese, finely shredded (about 1 cup)
- 3/4 cup dry Italian-style or seasoned bread crumbs
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound ground beef (80% lean)
- 1 pound ground pork
- 3 ounces sliced prosciutto, finely chopped
- 16 ounces BelGioioso Burrata cheese
- 2 cups flat leaf parsley leaves, minced
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- Salt to taste
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