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Category: Meatballs
Prep Time: Cook Time: Total Time:
1/3 cup milk (can use a little more)
4 slices soft bread, crusts removed and torn into pieces
2 pounds ground pork
2 pounds ground beef
1 tablespoon crushed chili flakes, or to taste
1/3 cup finely chopped red onion
5 cloves garlic, minced
4 large eggs, lightly beaten
1/2 cup chopped fresh parsley
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
1 1/2 cups freshly grated Parmesan, divided
2 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons seasoned salt
Prepared marinara sauce
In a large bowl combine the bread with milk until the bread is softened.
Using clean hands mix in the next 12 ingredients using only 1 cup of the Parmesan cheese and 2 teaspoons black pepper. Cover mixture and chill for 8-24 hours. Shape mixture into large meatballs (each should be about a 3/4 cup of meat). Place in a greased baking sheet.
In a medium bowl, combine the ricotta with the remaining 1/2 cup Parmesan cheese and remaining 1/2 teaspoon pepper; set aside. Bake at 400 degrees for about 25-30 minutes or until cooked completely. Serve meatballs with marinara sauce.
NOTE: Plan ahead the meatball mixture must chill 6-24 hours before shaping, don’t even think about shaping the meatballs before chilling they will not hold together and the flavor will not be as good.
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BAKED JUMBO ITALIAN MEATBALLS
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Category: Meatballs
Prep Time: Cook Time: Total Time:
1/3 cup milk (can use a little more)
4 slices soft bread, crusts removed and torn into pieces
2 pounds ground pork
2 pounds ground beef
1 tablespoon crushed chili flakes, or to taste
1/3 cup finely chopped red onion
5 cloves garlic, minced
4 large eggs, lightly beaten
1/2 cup chopped fresh parsley
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
1 1/2 cups freshly grated Parmesan, divided
2 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons seasoned salt
Prepared marinara sauce
In a large bowl combine the bread with milk until the bread is softened.
Using clean hands mix in the next 12 ingredients using only 1 cup of the Parmesan cheese and 2 teaspoons black pepper. Cover mixture and chill for 8-24 hours. Shape mixture into large meatballs (each should be about a 3/4 cup of meat). Place in a greased baking sheet.
In a medium bowl, combine the ricotta with the remaining 1/2 cup Parmesan cheese and remaining 1/2 teaspoon pepper; set aside. Bake at 400 degrees for about 25-30 minutes or until cooked completely. Serve meatballs with marinara sauce.
NOTE: Plan ahead the meatball mixture must chill 6-24 hours before shaping, don’t even think about shaping the meatballs before chilling they will not hold together and the flavor will not be as good.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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