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Ingredients

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Directions

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  • Preheat oven to 350°F. In a large bowl combine egg yolks, the 3/4 cup bread crumbs, the onion, basil, Worcestershire sauce, salt, and pepper. Add ground veal; mix well. Shape mixture into four meatballs. Press one of the cheese cubes into the center of each meatball; reshape to completely enclose cheese.

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  • Place the beaten egg in a shallow dish. Place the 1-1/4 cups bread crumbs in another shallow dish. Gently roll each meatball in egg, then in bread crumbs until well coated.

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  • In a large skillet heat oil over medium heat. Add meatballs; cook for 10 to 15 minutes or until browned, turning occasionally. Drain off fat.

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  • Transfer meatballs to a 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are done (160°F).** If desired, sprinkle with shredded cheese before serving.

*

To make 2 cups soft bread crumbs for this recipe, start with 3 slices bread. Tear bread into pieces and place in a food processor. Cover and process until soft crumbs form. Measure crumbs as needed.

**

To check doneness of the meatballs, insert an instant-read thermometer into a meatball to a depth of 1 inch. Be careful not to pierce the cheese in the middle.

Nutrition Facts

500 calories; 29 g total fat; 11 g saturated fat; 3 g polyunsaturated fat; 13 g monounsaturated fat; 320 mg cholesterol; 945 mg sodium. 14 g carbohydrates; 1 g fiber; 2 g sugar; 44 g protein;

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