Provolone cheese-stuffed meatballs braised in a rich marinara sauce with a hint of crushed red pepper, layered over tender fettuccine pasta lightly blended with Parmesan cream sauce. Served with toasted garlic bread.
Provolone Stuffed Meatballs
1/3 cup milk
1 cup fresh bread crumbs
1 pound ground pork
1 pound ground veal
1 pound ground beef or just 3lbs of ground beef
1/3 cup minced fresh flat-leaf parsley, plus more for garnish
3 eggs, lightly beaten
3 cloves garlic, minced
1 3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 pound provolone cheese, cut into 1/2-inch cubes
Olive oil for frying
6 cups marinara sauce with crushed red pepper added to taste
In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.
In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray. Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.