Burrata-Stuffed Meatballs with Gremolata

Wisconsin Cheese Burrata-Stuffed Meatballs with Gremolata Recipe
Active Time
45 Minutes
16 Meatballs




Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago or Burrata can be used in this recipe.


  1. Heat oven to 375°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet.
  2. Combine the asiago, bread crumbs, egg, salt, pepper and red pepper flakes in a large bowl. Crumble the beef, pork and prosciutto over asiago mixture; mix just until combined. Divide meat mixture into 16 portions; shape into balls.
  3. Cut burrata into 16 pieces, about 1/2-inch each. Flatten each meatball into a disk. Place burrata into the center of each; seal meat mixture around cheese. Roll into balls. Place on prepared pan.
  4. Bake for 25-30 minutes or until a thermometer inserted into meatballs reads 160°F.


  1. Meanwhile, combine the parsley, garlic and lemon zest in a bowl. Slowly whisk in olive oil. Season with salt to taste.
  2. Drizzle meatballs with gremolata before serving.
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