Pork and Oregano Meatballs with Molten Mozzarella

Pork and Oregano Meatballs with Molten Mozzarella

Light and juicy meatballs get topped with tomato sauce and mozzarella then baked until bubbling and golden. Serve with cooked pasta, warm crusty bread or over hot polenta. 

Serves 4–6

Photography by Manja Wachsmuth
From issue #65
April 27, 2016
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$15

Subscribe