Big Spicy Meatballs

Dana Gallagher

Serves 8 Hands-On Time: 20m Total Time: 1hr 00m

Ingredients

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

Directions

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.

By Cynthia Nicholson, December 2004

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Quick Tip

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.