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Burrata-Stuffed Meatballs with Gremolata

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

Ingredients

Gremolata:

Cheese

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

Instructions

  1. Heat oven to 375°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet.
  2. Combine the asiago, bread crumbs, egg, salt, pepper and red pepper flakes in a large bowl. Crumble the 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, about 1/2-inch each. Flatten each meatball into a disk. Place burrata into the center of each; seal meat mixture around cheese. Roll into balls. Place on prepared pan.
  4. Bake for 25-30 minutes or until a thermometer inserted into meatballs reads 160°F.

Gremolata:

  1. Meanwhile, combine the parsley, garlic and lemon zest in a bowl. Slowly whisk in olive oil. Season with salt to taste.
  2. Drizzle meatballs with gremolata before serving.
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