italian meatballs (hamburgers, too!)

★★★★★ 1 Review
dc2london avatar
By Michelle Sebastian
from Washington, DC

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!

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For italian meatballs (hamburgers, too!)

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

How To Make italian meatballs (hamburgers, too!)

  • 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.)

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