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

1. eheat oven to 425.

2. 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.

3. 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.

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