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Composition - Mike's Molten Meatballs:

1. Make ready of Meatballs
2. Make ready 1/2 lb Fresh Ground Sirloin
3. Need 1/2 lb for Fresh Ground Pork
4. Provide Low Melt Cheeses [your choosing-see options below]
5. Give 1/2 cup of Fine Minced White Onions
6. Get 1/2 cup for Grated Parmesan Cheese
7. Take 1/2 cup Fresh Chopped Parsley [+ 1/2 cup reserve]
8. Require 2 tbsp of Fresh Minced Garlic [+ 1 tbs reserve]
9. You need 1 cup - Progresso Italian Bread Crumbs
10. Get 1 tbsp for Fresh Chopped Basil [+ 1 tablespoon reserve]
11. Take 1 tbsp for Sun Dried Tomatoes [+ 1 tbs reserve]
12. Give 1 large for Egg + 1 Additional Yolk
13. Make ready 1/2 tsp Each: Oregono - Red Pepper Flakes - Onion Powder
14. Need - Salt And Fresh Ground Black Pepper
15. Get Marinara Sauce
16. Make ready 1/2 cup - [reserved] Fresh Chopped Parsley
17. Require 1 tbsp [reserved] Sun Dried Tomatoes
18. Prepare 1 tbsp [reserved] Fresh Minced Garlic
19. Prepare 1 tbsp for [reserved] Fresh Basil
20. Give 2/3 cup - Chopped Purple Onions
21. Provide 1/2 cup Celery With Leaves
22. Need 1/4 tsp - Crushed Fennel Seeds
23. Get 3 large Diced Roma Tomatoes
24. You need 1 can 14 oz Crushed Tomatoes [with oregono and basil]
25. Take 1 can for 24 oz Quality Marinara Sauce
26. Take 1/4 cup Quality White Wine
27. You need 2 tbsp for Olive Oil
28. Provide - Garnishes
29. Take for Fresh Chopped Parsley
30. Prepare - Onion & Garlic Powder [dash on meatballs before baking]

Mike's Molten Meatballs steps:

1. Chop and mix everything in the Meatball section well including grated parmesan but excluding your larger chunks of cheese to be placed in the center of your meatballs.
2. ° Use any low melting cheese you'd like. Even Velveeta chunks work well with these meatballs for the kids. ° Know you can use high melt cheeses, you'll just have to use grated or rough chop forms of them. ° Babybell [pictured below] makes some great low melt cheeses including Motzerella. ° Swiss, Provolone, Sharp Cheddar, Brie, Parmesean, Edam, Mexican, String and Garlic Cheeses are other delicious options.
3. Roll into slightly larger than golf ball sized balls and place cheese of your choosing into the center. Seal cheese tightly with meat mixture.
4. Chop and mix all vegetables with olive oil, seasonings and white wine in the Marinara Sauce section in a pot. Fry until onions are translucent. About 2 - 3 minutes. Add your crushed tomatoes and marinara sauce and simmer for 15 minutes longer.
5. Sprinkle meatballs with garlic and onion powder on baking tray. Bake these at °450 for 20 - 30 minutes - depending upon their size. Look for any meatballs that have bursted their cheese. Those are great indicators of doneness.
6. Serve piping hot meatballs with a dollop of marinara on top. Garnish with fresh parsley and a side of heated marinara for dipping. Enjoy!

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