Meatballs a la pizzaola

Ingredients:

• 230 g smoked mozzarella cheese
• 2 large shallots, chopped
• 1/4 cup (5 - 6 pcs.) canned
  dried tomatoes in oil, drain the oil
• 1/3 cup tightly packed fresh leaves basilica
• 1/3 tbsp. grated mozzarella cheese
• 1/4 tbsp. grated parmesan cheese
• 1 tbsp tomato paste
• 3/4 tsp dried pepper flakes
• Coarse salt and freshly ground pepper
• 700 g of ground beef
• 400 g of minced pork
• Olive and vegetable oil, for frying
• Warm Marinara Sauce (see recipe) Here),
  for serving (optional)

Preparation:

1. Preheat oven to 180°C. Cut smoked mozzarella into 1–1.5 cm cubes.
2. In a food processor, pulse together the shallots, sun-dried tomatoes, basil, grated mozzarella, Parmesan, tomato paste, pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon ground pepper.
   
   Transfer the mixture to a large bowl. Add the ground beef and pork and mix well. Form the meatballs into 3-4 cm diameter meatballs. Then insert one cube of smoked mozzarella cheese into each.
3. Pour equal parts olive oil and vegetable oil into a heavy-bottomed saucepan. Heat to medium-high (180°C). Fry the meatballs in small batches for 1-2 minutes, transferring them to paper towels.
4. Place fried meatballs Place on a foil-lined baking sheet. Place in the oven and continue cooking for another 10-12 minutes. Cool slightly and serve with marinara sauce.