Hi y'all! I'm having a meatball competition in my saucier class. I normally do 50/50 pork and beef and I also brown them in my skillet and then let them cook off in the sauce. I'm looking for some interesting twists or something that would make my meatball win. I was thinking of putting a small ball of mozzarella inside the meatball. Anyone have any ideas?
bon appetit
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