Lactalis Culinary

Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Donatella’s Famous Stuffed Meatballs featuring Galbani® Cheese

Serves 10 – 12

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INGREDIENTS

1 Small loaf Italian-style bread (about 8 thick slices), torn into 2 ½ chunks
2 lbs. 80% lean ground beef chuck, broken up
5 Garlic cloves, coarsely chopped
½ cup Flat-leaf parsley, finely chopped
1 Large egg, lightly beaten
¾ cup Galbani Parmesan, grated; plus more for garnish
1 – 1 ½ cups Galbani Premio Mozzarella, cut into ½” cubes
  Kosher salt & freshly ground black pepper to taste
  Canola oil, for frying
  Marinara sauce or ragu sauce

 

METHOD

  1. Put bread in a bowl and add enough warm water to cover it.

  2. Let stand for 5 minutes, turning to moisten evenly. Squeeze gently to remove as much water as possible and place in a large bowl.

  3. Add beef, garlic, parsley, egg, and ¾ cup of Parmesan to the bread and combine. Season generously with salt and pepper.

  4. Knead mixture with your hands, rinsing your hands occasionally with warm water to keep meat from sticking to them, until it’s uniformly combined and smooth (at least 5 minutes).

  5. Pinch approximately 2 tablespoons of meat from the mound and shape it into a ball between the palms of your hands. Press a cube of Mozzarella into ball of meat, making sure that meat completely surrounds cheese.

  6. Place on a baking sheet or tray and repeat with remaining meat and cheese. Makes approximately 30 meatballs.

  7. Fill a 10-inch skillet halfway with canola oil and heat over high heat. You will see strands forming along bottom of pan when it’s hot enough.

  8. Working in batches, gently slide 8 – 10 meatballs into pan without overcrowding. Meatballs should be only three-quarters submerged in oil.

  9. Reduce heat to medium and fry, turning once, until they’re firm and golden. Use a slotted spoon to transfer meatballs to a bowl.

  10. Serve with marinara or ragu sauce and top with Parmesan.

 

Donatella's Tips

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