Polpette - Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami are exactly the thing you didn't know was missing in your at home Italian repertoire!
Combine ground pork, ground beef, bread crumbs, eggs, salt, parmesan cheese, and milk in a large mixing bowl. Stir together with your hands until the mixture has just come together but all the eggs and breadcrumbs are evenly distributed all the way through
Take 2-3 tbsp of ground meat mixture and pat if flat into a patty form
Wrap half of a slice of spicy salami around a small piece of smoked mozzarella cheese and add it to the top of the ground meat
Take another 2-3 tbsp of ground meat and flatten it over the top of the salami and mozzarella and the other ground meat patty
Pinch the two ground meat patties together closing the salami and mozzarella into the meatball. Roll to seal completely and place onto a greased baking tray.
Repeat the remaining meat, salami and mozzarella. You'll use around two greased baking sheets in total. Place both trays of meatballs in the refrigerator to chill for 15 min
While the stuffed meatballs chill, preheat the oven to 550. Do not turn the oven to broil yet.
Bake the meatballs at 550 for 10 minutes
Turn the oven to broil and broil the meatballs for an additional 5 minutes. The outsides should be browned and bubbly. A metal skewer inserted briefly to the center of one meatball should come out hot.
Add fresh parmesan and parsley to the top of the meatballs and serve with pasta