Meatball Sunday with Nonna 👵🏻🍝🇮🇹 Scamorza Stuffed Meatballs Ingredients ⬇️ or the meatballs: 1 cup plain breadcrumbs 2/3 cup whole milk 1 pound meatloaf mix, veal, pork and beef 4 garlic cloves, minced 1/4 cup fresh parsley, minced 1 cup grated Parmigiano Reggiano cheese 1 large egg 8 ounces Scamorza cheese, cut into 1/2 inch cubes All purpose Flour for dredging Olive oil for frying For the sauce: 2 tablespoons extra virgin olive oil 3 cloves garlic, sliced 1 24oz jar passata 1 teaspoon salt 4 fresh basil leaves, torn Method⬇️ To make the meatballs: In a small Bowl, combine the milk and breadcrumbs. Mix until the breadcrumbs have absorbed all the milk. Set aside. In a mixing bowl combine the meat, garlic, parsley, cheese and egg. Mix with your hands until all the ingredients are combined. Roll about a rounded tablespoon of meat into a ball. Flatten the ball and place a cube of cheese in the middle. Roll the meatballs to enclose the cheese. Dredge all the meatballs in flour and set them aside onto a plate. Put a skillet over a medium-high flame and heat about 1/2 inch of olive oil. Fry the meatballs till golden brown on all sides. Remove to a paper towel lined plate. To make the sauce: Put a pot over a medium flame and heat the oil. Add the garlic and cook until golden. Add the passata, salt and basil and bring to a boil. Cook for 5 minutes. Lower the flame to a simmer and add the meatballs to the pot. Cook for 15-20 minutes.