Meatballs a la Pizzaiola

Recipe from Giada DeLaurentis.

Ingredients

• 8 ounces smoked mozzarella cheese
• 1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
• 1/3 cup packed fresh basil leaves
• 1/3 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon tomato paste
• 3/4 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 1/2 pounds ground beef chuck (80% lean) and 1 pound ground pork (I used 2 lbs of beef and no pork) 
• Olive oil, for frying
• Vegetable oil, for frying
• Marinara sauce, warmed, for serving

• Directions

  Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside.

  In a food processor, pulse the sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese.

  In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.

  Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. 
  Cool slightly, then serve immediately with pasta and marinara sauce; or serve with toothpicks and a bowl of marinara for an appetizer. 

Dallas Burgers

I adapted this recipe from my favorite Bobby Flay burger here.
These were so amazingly yummy. My hubby wants them every night for dinner!

Ingredients:
1 lb. lean beef
chili powder
paprika
dry mustard
cumin
salt & pepper
burger buns
coleslaw
bbq sauce
spicey cheese
sandwich pickles

Directions:
Mix 1 tablespoon chile powder, 2 teaspoons paprika, 1 teaspoon each of dry mustard, ground cumin and kosher salt, 1/2 teaspoon pepper in a large bowl. Mix in beef with hands. Shape lean ground beef into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). I made 4 patties. Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks.
Preheat a grill or cast-iron grill pan to high. Brush the pan with canola or olive oil and season the burgers with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese and bbq sauce on top of each burger to your liking the last minute of cooking.
Toast buns. Add you burgers to the toasted buns and top with coleslaw and pickles and enjoy!

Inside-Out Cheeseburgers

Source: Eating Well

Ingredients:
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese (i omitted this and doubled the cheddar)
1 pound 90% or 93% -lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Directions:
1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
(I used a grill pan and the broiler. I grilled the burgers on each side for a few minutes until the outside was browned...then I put them in the broiler for 2 min on each side to cook them all the way thru.)
I topped mine with tomatoes, avocados, ketchup, and fresh ground pepper on wheat buns.