A recipe for Stuffed Meatballs inspired by our time in Virginia Beach! These soft ball-sized meatballs are packed with cured meat and cheese, then baked until golden.
Virginia Beach
Evan’s birthday happened to be during spring break this year, so he heavily assisted in the planning on where we would go and what we would do.
His overall request was that he wanted to wake up on the morning he turned 13 and see the ocean. After narrowing down a few ideas, we ultimately decided on Virginia Beach.
Virginia Beach is a coastal city situated along the Atlantic Ocean at the entrance to the Chesapeake Bay. It is home to a diverse assortment of both coastal cuisine and some incredible international restaurants, coffee shops, markets, parks, and a boardwalk on the beach. It also happens to be the most populous city of Virginia.
Our spring break was mid-April this year. Not quite to peak season (Memorial Day to Labor Day), temperatures can vary wildly and be very unpredictable during this time. I actually enjoyed this as crowds weren’t as high as they can be during the summer and it was a bit more quiet around our resort.
Temperatures for us ranged between 55-70˚F (13-21˚C). Of course, it was warmer the week prior and shortly after.
A couple of weeks ago, I covered the Virginia Beach Oceanfront along with a recipe for a Creamsicle Crush.
Today, I am sharing our time at the Virginia Beach Aquarium, some of our restaurant and cafe stops more inland, and a recipe for Stuffed Meatballs inspired by our travels.
Getting to Virginia Beach
We drove to Virginia Beach from Northern Virginia and it took around 3 1/2 hours with minimal traffic. From Washington DC, Virginia Beach is roughly 210 miles (338 kilometers) south. It is 60 miles (97 kilometers) southeast of Williamsburg and 107 miles (172 kilometers) from Richmond.
If arriving by air, Norfolk International Airport (ORF) is 18 miles (29 kilometers) to the west and Newport News-Williamsburg International Airport (PHF) is 44 miles (71 kilometers) northwest.
Wasserhund Brewing Company
Our very first stop was Wasserhund Brewing Company at 1805 Laskin Road Suite 102 for lunch before going to the lighthouse and hotel.
Wasserhund Brewing Company is a family friendly brewery and restaurant with a unique dog-themed menu. They have a variety of beer, cocktails, wine, hand-tossed craft pizza, small bites, sandwiches, a kid’s menu, and even options for dogs.
There was plenty of lot parking along with spacious indoor and patio seating. The kids loved the games, including the massive UNO cards. There is another location in Chesapeake.
During our visit, we enjoyed the following:
- Spicy Margarita.
- Beer flight: Doggy Paddle West Coast IPA, German Shepheweizen, Unleashed Boysenberry Gose, Pick of the Litter.
- Dog Park- variety of appetizers including the puppy tail (hand rolled mini cheese and pepperoni Stromboli), pretzel bites, kibbles (baked pepperoni slices) with house marinara, ranch, and beer cheese. The beer cheese was a particular favorite.
- Schnitzel Chicken Sandwich- crispy fried chicken breast, arugula, mustard aioli on a pretzel bun.
- The Wasserhund Pizza- mustard cream sauce base, house blend cheese, sliced house made bratwurst, sautéed onion, sauerkraut, beer mustard.
- Custom Medium Pizza with house red sauce, Italian sausage, and pepperoni.
- Sticky Paws- kids’ peanut butter and jelly pizza.
Project Seed Coffee
On our first morning, I snuck out to Project Seed Coffee at 5241 Princess Anne Road Suite 101 for a solo coffee shop visit.
Project Seed Coffee started with cold brew and they are now situated in a historic manor featuring a wonderful variety of specialty drinks, cold brew, coffee, tea, and pastries with Filipino flavors. The storefront celebrated its first anniversary shortly after my visit.
A handful of tables are inside with an additional one just outside the entrance for dine in or easy online ordering is available through their website. There was also plenty of lot parking.
I picked up the Ube Ensaymada (my favorite), Ube Pandesal with Cream Cheese Filling, Ube Spanish Bread, Ube Velvet Latte, and Buko Pandan Latte.
Colattao Coffee House
Another morning, I went to Colattao Coffee House at 1115 Independence Blvd #102. The Panela Cafe con Leche was an absolutely perfect start to the day.
Colattao Coffee House has a delicious selection of specialty and seasonal drinks, pastries, small bites, and local products in a cozy, relaxed setting. I especially loved the beautiful variety of mugs and glasses for the drinks (if dining in).
Even on a weekday, the coffee house was very busy with a constant stream of visitors.
Krem Bakery and Cafe
Krem Bakery and Cafe at 2923 Virginia Beach Blvd was another highlight of our trip. This modern European-style bakery has a beautiful variety of mousse pastries, eclairs, tarts, cakes, croissants, breakfast/lunch items, coffee, tea, and Ukrainian specialties.
You can enjoy these delicious treats in a stylish and spacious indoor dining room or take the items to-go. It was so difficult to narrow down, but I ended up deciding on the following:
- Honey Cake (Medovyk)- honey sponge cake with sour cream, whipped cream, vanilla bean, and powdered sugar cream (so so good).
- Caramel Macchiato.
- Pavlova- meringue with cream cheese cream, raspberry gel, and fresh berries.
- Heart Mousse Pastry (my daughter‘s favorite)- vanilla mousse, crème brûlée, caramel, and dipped in mirror glaze.
- Strawberry Tart- shortbread crust with almond cream, strawberry gel, and fresh strawberries.
Painted Tree Boutiques
Painted Tree Boutiques is an indoor shopping center with hundreds of booths run by individual shop owners. There are locations across the country.
The one in Virginia Beach is located in the Hilltop North Shopping Center at 1624 Laskin Rd #748. I originally visited on my own, but ended up coming back later in the day with the family.
There are so many unique (and often coastal-themed) crafts, home goods, apparel, food items, and more across the aisles.
Food Temptress Cookbook Store
I was originally drawn to Painted Tree Boutiques while looking for cookbooks (if you are a follower of the blog, you know my longtime love for cookbooks).
While researching, I came across Food Temptress Cookbook Store! Owner Rekaya Gibson opened this shop as a culinary bookstore featuring cookbooks by Black authors and recently celebrated her second anniversary.
I found so many favorites across the shelves including Pan y Dulce.
Yendidi Virginia Beach
For our last evening in Virginia Beach, we enjoyed a wonderful meal at Yendidi.
Open for lunch and dinner Tuesday-Sunday, Yendidi at 4878 Princess Anne Road features authentic West African dining with lunch specials, appetizers, salads, stews, soups, grilled meat and seafood, desserts, drinks, vegan options, and a kids menu.
Reservations are available through their website and there was plenty of lot parking in the shopping center. They also have a takeout location in Norfolk along with a market.
We had the following for dinner:
- Sobocolada- in house sobolo juice (hibiscus), spiced rum, cinnamon whiskey, coconut milk.
- Mankessim- named after the town in the Central Region of Ghana. Coconut rum, peach schnapps, spiced rum, sour mix, mango and peach puree, pineapple juice, grenadine.
- New York Strip (less spicy) with Plain Jasmine Rice and Fried. This was Evan’s first time ordering steak in a restaurant. He was so excited.
- Oxtail Stew- well seasoned (medium spice) oxtail marinated in a flavorful tomato basil sauce. Paired with Banku (swallow with fermented corn and cassava dough) and Sautéed Broccoli.
- Fried Chicken (medium spice) with Jollof Rice and Sautéed Mushrooms.
- Chicken Nuggets with Fries.
Evan also loved the slice of lemon cake to celebrate his birthday.
Rigoletto
As we were researching Virginia Beach restaurants, Evan saw a video of the Stuffed Meatballs at Rigoletto in Red Mill Commons and was immediately sold.
Rigoletto Italian Bakery and Cafe is a family-owned restaurant focusing on Italian flavors with indulgent pastries, cookies, drinks, pasta, comfort food, small bites, panini, breakfast options, and more. Reservations are available via phone and plenty of lot parking can be found in the shopping center.
Along with the bakery and restaurant, they also have a small market with wine, pasta, and gifts.
We picked the following for dinner:
- Chicken Parmigiana- two crisp breaded chicken breast topped with mozzarella, basil, and house classic sauce. Topped with Parmigiano cheese and served with spaghetti.
- DDD Stuffed Meatball- featured on Diners, Drive-Ins and Dives– softball sized meatball stuffed with salami, capicola, ham, provolone, and mozzarella. Served with spaghetti in classic house sauce and finished with Parmigiano cheese.
- Breaded Ravioli- breaded three cheese ravioli fried crisp and served on garlic dressed bed of greens and side of classic house sauce.
- Formaggio and Spinach Ravioli- cheese stuffed jumbo ravioli sautéed with garlic, olive oil, and fresh baby spinach. Finished with cold pressed olive oil and Parmigiano cheese.
- Kids’ Spaghetti with Olive Oil.
During our visit on a Tuesday evening, Rigoletto was featuring a 2 for $20 Tuesday deal.
So, after dinner we each picked a dessert. They were all fantastic: Vanilla Cupcake (decorated for Easter), Pistachio Raspberry Cake (pistachio sponge cake with raspberry jam and raspberry mousse), Tiramisu Roll (mascarpone cream in espresso soaked sponge), and Cookies and Cream Gelato.
Virginia Aquarium
We spent our last day at the Virginia Aquarium. Located at 717 General Booth Blvd just southwest of the Virginia Beach Oceanfront and Rudee Inlet, the Virginia Aquarium & Marine Science Center originally opened in on June 1986 as the Virginia Marine Science Museum.
It has expanding over the years and is now home to over 800,000 US gallons (3,028,000 L) of both freshwater and saltwater exhibits holding over 300 species between two buildings along with hands on activities and interactive displays.
The North Building is the main section of the aquarium and houses most of the exhibits.
A few highlights include local wildlife in the Chesapeake Bay Watershed, Komodo dragons, zebra sharks, lion fish, sand tiger sharks, sea turtles and a sea turtle rehab facility, ray touch pool, puffers, Chesapeake Bay touch pool, and more.
The South Building is separated by a 1/2 mile (805 meter) long trail along Owls Creek Salt Marsh.
Along the path, there are beautiful views of the creek, resting areas, and the Adventure Park rope climbing course.
The newer South Building houses otters, several species of jellies (including a touch pool), an Under Sea Superpowers Gallery, a science-based outdoor play area called Our Watershed, a small cafe, and an opportunity to play veterinarian or field biologist.
I especially appreciated the signs around specific exhibits noting whether they were “Sensory Overload Zones” and found them to be very accurate. Along with the signage, the aquarium also has quiet zones and a resource bag at the Guest Services Office with noise-canceling headphones, fidget toys and feelings thermometers.
Overall, we spent about 4 hours at the aquarium with a relaxed pace. I would allow for at least 2-3 hours to see the highlights and a bit longer to go through both buildings.
At the time of this post, there is a $5 credit card only parking fee from April 1 through October 31. Check the hours and admission on the Virginia Aquarium & Marine Science Center website before visiting.
If going during peak season, rainy days, or weekends, I highly recommend buying tickets ahead of time or arriving right before opening. We arrived at opening with just a short wait on a Friday in April, but as we were leaving in the afternoon, the line was wrapped around the building.
Stuffed Meatballs
To pair with this post, Evan requested we make a version of the Stuffed Meatballs he enjoyed at Rigoletto.
These indulgent meatballs have 5 ounces (142 grams)! each of a seasoned meat mixture packed with diced capicola, salami, ham, provolone, and mozzarella.
The result is a tender meatball with a flavorful meat and melty cheese center perfect for pairing with pasta or as the base for a memorable meatball sandwich. Evan was quite ambitious and put three meatballs on each plate, but ultimately was unable to finish all three. We recommend one or two at the most per serving.
This recipe also happens to be a great option for older kid/teenager helpers (who are able to work with raw meat) since there is no pan-frying. The meatballs are simply baked until cooked through in an oven with no turning required.
Notable Ingredients
Capicola and Salami are cured meats available in some larger American grocery stores.
Salami is a type of cured sausage made from ground pork, beef, or other meat and spices. It is fermented and/or air dried to create a firm texture perfect for slicing.
Capicola (Capocollo) is a type of cured meat specificially from the coppa muscle running from the neck to the fourth or fifth rib of the pork shoulder. It is rubbed with a spice blend and cured for several weeks before often smoking.
For those in Northern Virginia, I picked up a variety package which included both the salami and the capicola along with prosciutto (I used the leftover prosciutto for my Prosciutto Toast) from the Wegmans in Chantilly. Having an Italian market nearby would also be helpful.
A Few Stuffed Meatball Tips
If avoiding pork, swap for equal parts additional ground beef. Make sure at least half the ground beef is not extra lean or it may toughen in the oven.
Mix together the ingredients for the meatballs just until combined. Take care to not over-mix.
Seal the meatballs completely around the filling and roll into a smooth ball. If there are any holes, the cheese will leak out while baking. If any of the cheese does leak out, just gently press it back against the meatball before serving (and maybe make that part the bottom on the serving dish so it doesn’t show).
Arrange the meatballs on a rimmed baking sheet to catch any released fat or cheese.
For best results, use a meat thermometer to check the temperature. It should be at least 160˚F (71˚C) through the thickest part.
I made the meatballs massive at 5 ounces (142 grams) each. You can make them smaller if desired, but the cooking time may vary.
Want to add a bit of heat? Mix in a large pinch or two of red chili flakes either in the meat mixture or in the diced filling.
If you want to get a more caramelized crust, the meatballs can be broiled briefly after baking. Don’t heat too long or the meat may become tough.
These Stuffed Meatballs are best warm from the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350˚F (180˚C) oven until heated through.
Stuffed Meatballs Recipe
Adapted from Food Network
Stuffed Meatballs
Ingredients
- 1 cup (100 grams) unseasoned breadcrumbs
- 1/2 cup (120 milliliters) milk
- 3 ounces (85 grams) freshly grated parmesan
- 1 medium onion peeled and grated
- 2 garlic cloves peeled and crushed
- 2 teaspoons dried parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 1 pound (450 grams) ground beef
- 1 pound (450 grams) ground pork
Filling:
- 2 ounces (57 grams) capicola diced
- 2 ounces (57 grams) salami diced
- 2 ounces (57 grams) ham diced
- 3 ounces (85 grams) low moisture mozzarella diced
- 3 ounces (85 grams) provolone diced
Instructions
- Preheat oven to 325˚F (165˚C). Grease or line a rimmed baking sheet with parchment.
- In a large bowl, add the breadcrumbs, milk, Parmesan, onion, garlic cloves, dried parsley, salt, pepper, eggs, beef, and pork.
- Massage the mixture just until all the ingredients are evenly combined, then divide into 10 equal portions, about 5 ounces (142 grams) each.
- In a medium bowl, toss together the diced capocollo, salami, ham, mozzarella, and provolone.
- Make a well in the center of one of the meatball portions, then add a heaping spoonful of the diced meat and cheese filling.
- Press together the outside edges of the meatball over the filling to seal it completely inside, then gently roll into a ball and place on the prepared baking sheet.
- Repeat with remaining meatball portions and filling, arranging them at least 2 inches (5 centimeters) apart.
- Bake in the preheated oven until the meatballs are golden and heated completely through, 45 minutes to 1 hour.
- Serve hot over spaghetti or on their own.
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