Moist, tender, flavorful. Baked in the oven and freeze beautifully for a make-ahead meal. Thank you Italy in your Kitchen. These are by far the best Italian meatball!
Ingredients:
- 1 pound ground beef (original recipe calls for 3 parts beef, pork & veal)
- 1 pound ground pork
- 4 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- 1/4 cup chopped parsley
- 1 cup breadcrumbs ( I used GF that I had browned with EVOO & spices)
- 2 eggs, beaten
- 1 cup Pecorino Romano, plus more for serving
- 1 teaspoon salt
- Marinara sauce for serving
- EVOO for drizzling
Directions:
Preheat oven to 400-degrees. Line baking sheet with parchment paper.
In a large mixing bowl, add the ground beef and pork.
Combine the beaten egg, ricotta, garlic, parsley and salt in a small bowl.
Add the ricotta mixture, breadcrumbs and cheese.
Incorporate all into the meat mixture gently with your hands. Do not over mix.
Form into 8-10 meatballs (5-6 ounces each) and place on the parchment-lined baking sheet.
Drizzle lightly with EVOO.
Bake about 15-18 minutes or until internal temperature at 160-degrees.
May freeze either cooked or uncooked. Can be baked straight from frozen, adding 5-7 minutes cooking time.
Serve on your favorite pasta with Marinara, extra Pecorino, basil and ricotta.
Printed
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