Cheese stuffed meat balls

  • 2 lbs ground chuck
  • 1 tbs. Worcestershire sauce
  • ¼ cup fresh parsley leaves
  • 1 egg
  • ½ cup Italian breadcrumbs
  • 4 strips of apple wood smoke bacon
  • 32 mozzarella pearls
  • Salt and pepper to taste
  • 1 pack of onion soup mix


  1. Preheat oven to 400 degrees F
  2. Fry bacon slicer in frying pan on stove top, and chop once cooked.
  3. Meanwhile in a large mixing bowl add ground chuck, egg, Worcestershire sauce, onion soup mix, chopped bacon and bread crumbs.
  4. Chop up fresh parsley to small pieces on cutting board.
  5. Add the parsley to the meat and combine all ingredients together until the mixture can hold shape.
  6. On baking sheet, scoop out the mixture and form into  balls
  7. Insert 2 mozzarella pearls into each meatball center.
  8. Transfer balls onto rack that will fit on top of baking dish to catch the drippings.
  9. Place meatball on middle rack in oven for 15-20 min or until a brown crust has formed on the meat balls.


Pasta Sauce

  • 1 cup heavy cream
  • 2 15oz cans of tomato sauce
  • ½ cup fresh chopped basil leaves
  • 1 tps. dried oregano
  • Dash of sugar
  • ½ medium onion, chopped
  • 1 tbs. minced garlic
  • Salt and pepper to taste
  • 2 tbs. olive oil


  1. On cutting board, chop onion into small pieces and mince garlic.
  2. Meanwhile in large saucepan, heat oil over medium heat
  3. Add onion and garlic until soft and fragrant (about 5  minutes)
  4. Lower heat to low
  5. Add tomato sauce, dried oregano, sugar, salt and pepper and stir together.
  6. Meanwhile, chop basil leaves into thin strips
  7. Add basil to sauce and stir to combine
  8. Wait about 5-10 minutes for sauce to simmer and the flavors merge.
  9. Add the heavy cream and stir slowly until fully combined with tomato sauce
  10. Add salt and pepper to taste


Add sauce to meatballs or serve both over linguine pasta as see in the photos.