@rossella_rago: Scamorza Stuffed Meatballs 👵🏻🍝🇮🇹 Nobody tells you how much you’ll miss Sundays in Nonna’s kitchen. ❤️ Thankfully, I wrote this one down. Nonna’s Scamorza Stuffed Meatballs 🇮🇹 For the meatballs: 1 cup plain breadcrumbs 2/3 cup whole milk 1 lb meatloaf mix (beef, pork & veal) 4 garlic cloves, minced 1/4 cup fresh parsley, minced 1 cup grated Parmigiano Reggiano 1 large egg 8 oz scamorza, cut into 1/2-inch cubes All-purpose flour, for dredging Olive oil, for frying For the sauce: 2 tbsp extra virgin olive oil 3 garlic cloves, sliced 1 (24 oz) jar passata 1 tsp salt 4 fresh basil leaves, torn Mix the breadcrumbs and milk and let them sit until the milk is absorbed. In a large bowl, combine the meat, garlic, parsley, Parmigiano, egg and breadcrumb mixture. Mix with your hands until everything just comes together. Roll a rounded tablespoon of meat into a ball, flatten it, place a cube of scamorza in the center and roll it back up, making sure the cheese is completely enclosed. Dredge the meatballs lightly in flour. Heat about 1/2 inch of olive oil in a skillet over medium-high heat and fry the meatballs until golden brown on all sides. Transfer to a paper towel-lined plate. For the sauce, heat the EVOO in a pot over medium heat. Add the sliced garlic and cook until golden. Add the passata, salt and basil and bring to a boil. Cook for 5 minutes. Lower to a simmer, add the meatballs and cook for another 15–20 minutes. And yes… there’s a little cube of melted scamorza waiting for you inside every single one. 🤌🏻 Save this recipe for your next Meatball Sunday. ❤️🇮🇹

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Sunday 09 August 2026 16:49:32 GMT