Will Coleman's Cheese Stuffed Meatballs with White Bean and Tomato Sauce
For the meatballs:
4 garlic cloves, finely chopped
1 large yellow onion, chopped
1 teaspoon dried chili flakes
Black Pepper, ground
1 pound 80/20 ground beef
1 pound spicy Italian sausage
1 ½ cups breadcrumbs
2 large eggs
1 ½ teaspoons dried thyme
1 teaspoon hot paprika
4 ounces mozzarella, chopped into ½ inch cubes (about 12 cubes)
For the beans and tomatoes:
½ cup chopped sundried tomatoes
1 ½ teaspoons dried oregano
1- 28 ounce can crushed tomatoes
1- 14 ounce can white beans (cannelloni, butter beans… etc.)
½ cup water
Grated parmesan cheese
Active Time: 35 min.
Full Time: 55 min.
Place a large pot over medium heat and add olive oil. Cook garlic and onions for 3 to 5 minutes, or until the onions become soft, and season with chili flakes, salt, and pepper to taste.
Once cooked, remove from the heat and place half of the mixture into a large mixing bowl. Mix the onions and garlic with ground beef and sausage, breadcrumbs, eggs, thyme, fennel, paprika, 1/2 teaspoon ground black pepper, and 1 1/2 teaspoons kosher salt.
Once the meat is thoroughly combined with the ingredients, form medium-sized meatballs by hand or with a 5-ounce scoop. Press your thumb in the center of each meatball and place the mozzarella cube in. Form the meatball closed with your hands to cover the cheese.
Place the meatballs onto a large parchment-lined sheet tray. Place each meatball about 1/2 inch apart from each other—Bake at 400 F for 20 to 25 minutes, or until they’re golden brown.
While the meatballs are baking, place the pot back over medium heat and add in the sun-dried tomatoes, oregano, whole tomatoes, white beans, and water. Bring to a simmer and reduce the heat to low. Cook for 20 minutes, or until the sauce reduces by a 1/4.
Place the cooked meatballs into the sauce and garnish with parmesan and Drizzle. Serve with crusty bread.