Muffuletta Meatballs
Transform your dinner table with the bold, hearty flavors of Muffuletta Meatballs! This Italian-Southern fusion recipe combines tender beef and pork meatballs with a medley of aromatic seasonings, including garlic, oregano, and basil. Seared to perfection and baked in marinara sauce, these meatballs are topped with gooey provolone and mozzarella cheese for a rich, indulgent bite. The pièce de résistance? A zesty olive salad that adds a briny, tangy twist inspired by the classic New Orleans muffuletta sandwich. Whether served as a vibrant appetizer or paired with crusty bread for a comforting main dish, these Muffuletta Meatballs are sure to impress your crowd. Perfect for weeknight dinners or entertaining, this crowd-pleaser promises satisfying layers of bold flavors in every bite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 unit Large egg
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 1 teaspoon Kosher salt
- 0.5 cup Olive salad (store-bought or homemade)
- 0.5 cup Provolone cheese, shredded
- 0.5 cup Mozzarella cheese, shredded
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, black pepper, and salt. Mix gently until thoroughly combined.
Using your hands or a small scoop, form the mixture into 1.5-inch meatballs and set them aside on a baking sheet lined with parchment paper.
In a medium skillet, heat the olive oil over medium heat. Sear the meatballs in batches, turning occasionally, until browned on all sides, about 5 minutes per batch. Transfer the browned meatballs back to the baking sheet.
Bake the meatballs in the preheated oven for 10 minutes, or until cooked through (internal temperature should reach 160°F/71°C).
While the meatballs bake, warm the marinara sauce in a saucepan over low heat.
Remove the meatballs from the oven and gently transfer them to a baking dish. Pour the marinara sauce over the meatballs, ensuring they are well-coated.
Top the meatballs with the shredded provolone and mozzarella cheeses. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
To serve, place a spoonful of olive salad on top of each meatball and sprinkle with chopped parsley. Serve warm as an appetizer or with crusty bread for a main course.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.8 g | 281% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 13.4 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1293 mg | 99% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1426 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
