Big Spicy Meatballs

big-spic-meatballs
Photo by Dana Gallagher
Big Spicy Meatballs 2.8 149 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 342 calories
    • Calories 61 calories from fat
    • Fat 23 g
    • Sat Fat 9 g
    • Cholesterol 121 mg
    • Sodium 627 mg
    • Protein 28 mg
    • Carbohydrate 4 g
    • Fiber 0 g
    • Iron 2 mg
    • Calcium 151 mg

Preheat oven to 400° F. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should consist of about 3/4 cup of meat). Place on a baking pan and set aside.In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce, or Chunky Marinara Sauce.  This recipe makes 16-18 large meatballs.

Ingredients

  1. Check 2 pounds lean ground beef
  2. Check 2 pounds ground pork
  3. Check 1 medium onion, minced
  4. Check 2 slices soft bread, crusts removed and torn into pieces
  5. Check 5 cloves garlic, minced
  6. Check 2 eggs
  7. Check 1/2 cup chopped fresh parsley
  8. Check 1/4 cup olive oil
  9. Check 1 tablespoon Italian seasoning
  10. Check 1 tablespoon kosher salt
  11. Check 1 1/2 cups freshly grated Parmesan
  12. Check 3 teaspoons freshly ground black pepper
  13. Check 1 1/2 cups ricotta
  14. Check 1 jar store-bought marinara sauce or Chunky Marinara Sauce

Directions

  1. Preheat oven to 400° F. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should consist of about 3/4 cup of meat). Place on a baking pan and set aside.
  2. In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.
  3. Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce, or Chunky Marinara Sauce.
      This recipe makes 16-18 large meatballs.