Combine meats, egg, tomato paste, breadcrumbs, parmesan, and spices in a large mixing bowl. Use your hands to gently mix the ingredients all together.

Line a large baking sheet with foil. Take about a 1/3 cup scoop of the meat mixture, roll it into a ball, and then place it on the baking sheet. You want to try and portion out 12 meatballs. Cover the meatballs in plastic wrap and refrigerate for at least an hour.

After an hour, remove the baking sheet from the fridge.

Cut each ball of burrata into sixths.

Gently press each meatball into a flat circle, about 1/4 inch thick. Take one piece of the sliced burrata and place it in the center. Fold the sides of the meatball up and then curve them arounf the cheese. Don't press too hard, you just want to make sure all the cheese is sealed inside. Place the completed meatballs on the baking sheet again.

Heat about 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet or cast iron pan over medium high heat. Add the meatballs to the hot pan. Cook for about 10 minutes turning until each side is browned.

Add the sauce, reduce heat to medium/low, and cover with a lid. Simmer the meatballs for about 12-15 minutes until cooked through.

Remove the lid, remove from heat, and add more cheese as a garnish. Serve over pasta, polenta, or all alone.

To reheat, add to sauce and cook over low for about 10 minutes.