Meatballs stuffed with Cheese

2 eggs slightly beaten, 1 cup of whole milk, 1 cup Italian bread crumbs, 2 teaspoons freshly ground black pepper, 2 teaspoons Smoked Salt, ½ cup Parmesan cheese and 3 tablespoons of minced garlic.

4oz. Cheese cubed. (I used Habanero cheese in this batch)

2 pounds 80/20 ground beef and 1 pound of fresh ground pork.

Mix the milk into the beaten eggs.

Mix the Parmesan cheese, salt, pepper and garlic into the bread crumbs.

Mix everything together into a large bowl.

Foil lined baking sheet with wire rack insert

Mix everything together by hand.

I use a 2 tablespoon coffee scoop to measure out meatballs. I wear food prep gloves and dip my hands and the scoop in water every 5-6 meatballs to keep the mixture from sticking.

A chunk of cheese into each meatball.

This recipe will make 50-60 meatballs of this size.

This batch was baked in a 350° oven for 35-40 min. 

Transferred to a pan to cool off in the refrigerator before being flash frozen then vacuum sealed and put in the freezer in small batches for later use.

Saved a few before freezing and simmered in some red sauce to make a couple meatball sandwiches. A little extra Parmesan cheese to top things off.