Ingredients
- 1.5 lbs lean ground beef
- 1 egg
- 1/2 tsp crushed red pepper flakes
- 3 cloves garlic, minced
- 1/4 medium Spanish onion, minced
- Handful chopped fresh flat-leaf parsley
- 1 cup Italian bread crumbs
- 4 shakes Worcestershire sauce
- 2/3 lb provolone cheese, cut into 16 small cubes
- Quick Marinara:
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 pinches red pepper flakes
- 2 cans (28 oz each) crushed tomatoes
- 15-20 chopped basil leaves
- 2 sprigs fresh oregano, chopped
- Handful chopped fresh flat-leaf parsley
Directions
-
eheat oven to 425.
-
Combine meat, egg, red pepper flakes, garlic, onion, parsley, bread crumbs, and Worcestershire in a bowl. Pull a palmful of meat mixture into your hand. Nest a piece of provolone in the middle of the meat and form a ball. Place on a nonstick cookie sheet brushed with olive oil. Repeat until mixture is gone, about 16 balls later. Place cookie sheet in oven and bake for 12-15 minutes.
-
For Marinara, in a deep frying pan or saucepot, heat garlic in oil over medium heat with red pepper flakes until garlic speaks. Add tomatoes and herbs. Bring to a boil, reduce and simmer over low heat until ready to serve. Drop stuffed balls into sauce.