Burrata-Stuffed Meatballs with Gremolata

Wisconsin Cheese Burrata-Stuffed Meatballs with Gremolata Recipe
Active Time
50 Minutes
Makes 16



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago or Burrata can be used in this recipe.


  1. Heat oven to 375°F. Line a 17 x 12-inch baking pan with parchment paper.
  2. Combine the asiago, bread crumbs, egg, salt, pepper and red pepper flakes in a large bowl. Crumble beef, pork and prosciutto over asiago mixture; mix just until combined. Divide meat mixture into 16 portions; shape into balls.  
  3. Cut burrata into 16 pieces. Flatten each meatball into a disk. Place a burrata piece into the center of each disk; seal meat mixture around cheese. Roll into balls; place on prepare pan. Bake for 25-30 minutes or until a thermometer inserted in meatballs reads 160°F.
  4. Meanwhile, finely chop parsley. Combine the parsley, garlic and lemon zest in a bowl. Add olive oil; stir. Season with salt.
  5. Drizzle meatballs with parsley mixture before serving.
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