Rating: 3 stars
152 Ratings
  • 5 star values: 29
  • 4 star values: 21
  • 3 star values: 26
  • 2 star values: 48
  • 1 star values: 28
Cynthia Nicholson

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 151mg; 342 calories; calories from fat 61%; carbohydrates 4g; cholesterol 121mg; fat 23g; iron 2mg; protein 28mg; saturated fat 9g; sodium 627mg.
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