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950F gas pizza oven — Neapolitan pizza in 60 seconds
Electric slicer for paper-thin charcuterie, cheese, vegetables
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Leave-in oven probe — monitor roasts without opening the door
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Electric slicer for paper-thin charcuterie, cheese, vegetables
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Leave-in oven probe — monitor roasts without opening the door
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Cut part of cheese into twenty to twenty-four 1/2-inch cubes. Shred remaining cheese and set aside. In large bowl, with fork, mix well all remaining ingredients except salad oil and spaghetti sauce; shape some mixture around each cheese cube to make 1 1/2-inch meatballs. In 12-inch skillet over medium-high heat, in hot salad oil, cook meatballs until browned on all sides. Spoon drippings from pan; add spaghetti sauce. Reduce heat to low; cover and simmer 10 minutes. Sprinkle meatballs with reserved shredded cheese.