Directions

1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.
3. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
4. Heat olive oil in a Dutch oven over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the Dutch oven.
5. Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
6. Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley.
7. Spread pasta mixture into the prepared baking dish; top with burrata.
8. Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.
9. Serve immediately.