Italian Meatballs (Hamburgers, too!)

Michelle Sebastian

By
@dc2london

These meatballs are fantastic and fantastically easy to make. Better yet, with a slight adjustment to the recipe, they make juicy, tasty hamburgers - a two-for-one recipe!

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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Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
ground beef
4 oz
ricotta cheese
1 c
parmesan cheese
1 c
bread crumbs, seasoned
1
egg
2 clove
garlic, minced

Directions Step-By-Step

1
Mix 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.)
2
Drop 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.
3
Serve 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.)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian