Mozzarella-Stuffed Spicy Sausage and Beef Meatballs

This recipe came from my sister, Rachel, and it's now the only way I make meatballs.  Take a look at the meatball recipe and click through for the homemade sauce to go along with them. 

 MEATBALL INGREDIENTS: 
1-1/2 pounds ground beef (preferably 80/20 ground chuck)
1/2 pound Italian-style pork sausage (casings removed)* I use spicy
2 extra-large eggs (slightly beaten)
1/2 cup Italian seasoned bread crumbs
3 cloves roosted garlic, pressed 
1/2 cup minced sweet onion
1 Tablespoon oregano (finely chopped fresh or 1 teaspoon dried)
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon parsley 
1/2 teaspoon crushed red pepper 
1/2 cup grated Parmesan cheese 
Fresh mozzarella, diced into 1 inch cubes for meatballs 

DIRECTIONS: 

1. Prepare large frying pan with oil on low heat, and dice up mozzarella and set aside 
2. In a large mixing bowl, add ground beef and sausage (removed from casing), add all ingredients and mix well together with hands (for the full effect)
3. Roll mixture into 2 1/2 inch balls, or however large you'd like them, and gently make an indent to add mozzarella cheese, and fold closed and roll to make a firm meatball. 
4. Assemble all meatballs and place into frying pan, adding heat once all are in the pan. 
5. Allow meatballs to simmer on low-medium for about 5-6 minutes, and flip over to evenly cook for another 5 minutes. 

I usually then transfer the meatballs to sauce to finish cooking before serving alongside pasta.  Click here for my simple sauce recipe.