PREP/BAKE TIME: 45 Minutes
Makes 4 – 6 Servings

INGREDIENTS 

1 Lb – Ground Beef, Pork and Veal combo (or, Ground Turkey)

½ Cup – Pecorino Romano Cheese

½ Cup – Finely Chopped Flat-Leaf Parsley, Plus Some For Garnish

¼ Cup – Finely Chopped Scallions, Stems Only

1 Tb – Finely Grated Garlic

½ Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

½ Cup – Italian Style Bread Crumbs

1 Large Egg

2 Tb – Extra Virgin Olive Oil

¼ Cup – Extra Dry Vermouth

2 Cups – Jarred Sauce, or Un'ora Domenica Pomodoro

1 Lb (Package) – Galbani® Whole Milk Low Moisture Mozzarella, Sliced Thick (¼ Inch)

THE NITTY GRITTY

In a large mixing bowl, combine ground meat, Pecorino Romano cheese, parsley, scallions, garlic, salt, pepper, bread crumbs and egg till fully blended. Scoop out portions to whichever size you deem fit.

In a large skillet, or non-stick pan, heat oil at medium high. Sear meatballs on each side for 2 – 3 minutes Add vermouth and sauce; stir to combine. If using jarred sauce, I recommend Rao’s Homemade® Tomato Basil Sauce—It does in fact taste homemade (a little pricey, but well worth it).

Let sauce simmer at medium-low for at least 8 – 10 minutes; covered.

Finish with thick slices of mozzarella and broil, on high, till melty and golden. Garnish with fresh parsley and serve.

NOVEMBER 24, 2019