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Category: Meatballs
Prep Time: Cook Time: Total Time:
2 lbs lean ground beef
2 lbs ground pork
1 medium onion, minced
2 slices soft bread, crusts removed and torn into pieces
5 cloves garlic, minced
2 eggs
1/2 cup chopped fresh parsley
1/4 cup olive oil
1 tbsp Italian seasoning
1 tbsp kosher salt
1 1/2 cups freshly grated Parmesan
3 teaspoons freshly ground black pepper
1 1/2 cups ricotta
Preheat oven to 400. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should be about 3/4 cup of meat). Place on a baking pan and set aside.
In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.
Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tbsp of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce.
To Freeze: Omit the ricotta mixture. Place the baked meatballs on a baking sheet and freeze for at least 1 hour. Transfer to resealable freezer bags and return to the freezer. Store for up to 3 months.
To Reheat: Thaw the meatballs overnight in the refrigerator or thaw partially in the microwave. Place them in a baking dish, cover with foil, and heat in a 350° F oven for 20 minutes. Top with the ricotta mixture and broil as described above. Serve on top of the warmed pasta sauce. Makes 16 to 18 large meatballs
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BIG SPICY MEATBALLS
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Category: Meatballs
Prep Time: Cook Time: Total Time:
2 lbs lean ground beef
2 lbs ground pork
1 medium onion, minced
2 slices soft bread, crusts removed and torn into pieces
5 cloves garlic, minced
2 eggs
1/2 cup chopped fresh parsley
1/4 cup olive oil
1 tbsp Italian seasoning
1 tbsp kosher salt
1 1/2 cups freshly grated Parmesan
3 teaspoons freshly ground black pepper
1 1/2 cups ricotta
Preheat oven to 400. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should be about 3/4 cup of meat). Place on a baking pan and set aside.
In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.
Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tbsp of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce.
To Freeze: Omit the ricotta mixture. Place the baked meatballs on a baking sheet and freeze for at least 1 hour. Transfer to resealable freezer bags and return to the freezer. Store for up to 3 months.
To Reheat: Thaw the meatballs overnight in the refrigerator or thaw partially in the microwave. Place them in a baking dish, cover with foil, and heat in a 350° F oven for 20 minutes. Top with the ricotta mixture and broil as described above. Serve on top of the warmed pasta sauce. Makes 16 to 18 large meatballs
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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