Braciole Meatballs

When you crave it, but don't have the time to make it.

All the delicious ingredients that are typically stuffed inside a pork or beef cut now go straight into a meatball center.

Pour homemade sauce on top and serve them up at this weekend's holiday barbecue—Happy Fourth of July!


  • Ground beef
  • Ground sausage
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 1 egg
  • Dried oregano
  • Salt
  • Pepper
  • Olive oil
  • 2 slices each of Italian cold cuts of choice, cubed (soppressata, capicola, salami, prosciutto, ham. Any or all.)
  • 2 slices of provolone, cubed
  • 1 hard boiled egg, chopped
  • Minced parsley (optional)
  • Grated parmesan cheese (optional)



Preheat the oven to 425 degrees. Make the meatballs: mix together all the ingredients until thoroughly combined. Grab a knob of meat mixture, about 3 tablespoons. Flatten it in your palm and add a few pieces of chopped cold cuts, provolone and a bit of hard boiled egg. Pinch it closed and roll into a ball. Repeat with all six. 

Fry in a pan with a few tablespoons of olive oil until brown on all sides, about 3 minutes. Finish in the oven for 7 minutes or until cooked throughly. Serve with showered parmesan and parsley or homemade tomato sauce. 

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