Italian Meatballs (Hamburgers, too!)
This recipe can easily be "sized up" to feed more. For "warm up" the next day, I cut the meatballs nearly in half (better to heat through), put in the oven, covered in sauce, for 20 min. at 300 degrees - perfect!
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- 1 lb
- ground beef
- 4 oz
- ricotta cheese
- 1 c
- parmesan cheese
- 1 c
- bread crumbs, seasoned
- 2 clove
- garlic, minced
1Mix all ingredients together in a large bowl. Shape mixture into balls, smaller than a golf ball. (Hint: coat your hands with olive oil before mixing and making the balls and the mixture won't stick to your hands.)
2Drop the balls into sauce (see my sauce recipe (separate from this recipe)) that is bubbling in a deep frying pan, add 1/2 to 1 cup of water (depends on how thick your sauce is, cooking time thickens your sauce, plus the meatballs like a "steamy" bath) to "steam" the meatballs. Cook 15 minutes, turn the meatballs (add more water if sauce has thickened too much), and cook another 10-15 minutes.
3Serve with pasta, or in rolls as a sandwich, or as smaller balls on toothpicks for an appetizer. Truly a go-to, mix-and-match recipe - enjoy!
4(If you want to do hamburgers, use 3/4 cup of bread crumbs and a little less ricotta and a little less parmesan, and cook in pan w/a little olive oil until done to your preference - well-done, medium, etc.)