Caprese-Stuffed Meatballs

5-6 slices of bread, torn up
3/4 cup milk
1 pound ground sirloin
1 pound ground veal
4 cloves garlic, grated or finely chopped
Small handful flat-leaf parsley, chopped
1/2 to 3/4 cup grated Parmesan
1 teaspoon allspice
1 egg
Salt and pepper
8 bocconcini, about the size of a cherry tomato.
Extra virgin olive oil

Preheat oven to 425.
Place torn bread in small bowl with milk and reserve.
In large bowl, combine meats, garlic, parsley, Parmesan, allspice, egg, salt and pepper. Squeeze out excess milk from bread and add to meat mixture. Mix everything with hands to combine. Divide meat into eight portions. Take one portion and slightly flatten outing your hand. Place a bocconcini in the center and evenly wrap the meat around the ball, completely encasing it in the meat. Repeat with each portion of meat.
Transfer stuffed meatballs to baking sheet. Drizzle meatballs with olive oil, transfer to oven and roast 15-18 minutes, until golden brown and firm to the touch.
Serve with pasta and sauce.

Makes 8 meatballs

Source: Rachael Ray Show