Big Spicy Meatballs

Big Spicy MeatballsDana Gallagher
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Serves 8| Hands-On Time: 20m | Total Time: 1hr 00m

Ingredients

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.
By Cynthia Nicholson,  December 2004

Nutritional Information

  • Per Serving
  • Calories 342Calories From Fat 61%
  • Calcium  151mg
  • Carbohydrate  4g
  • Cholesterol  121mg
  • Fat  23g
  • Fiber  0g
  • Iron  2mg
  • Protein  28mg
  • Sat Fat  9g
  • Sodium  627mg
What does this mean? See Nutrition 101.

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Quick Tip

Plastic containers
Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen leftovers thaw in the refrigerator the night before you serve them.

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