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!
★★★★★ 1 vote5
1 lbground beef
4 ozricotta cheese
1 cparmesan cheese
1 cbread crumbs, seasoned
2 clovegarlic, minced
How to Make Italian Meatballs (Hamburgers, too!)
- 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.)
- 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.
- 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!
- (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.)