Good, simple, tasty, easy to freeze My son, Christian, remarked that this recipe tasted like lasagna without the pasta.
- 2 lbs lean ground beef
- 2 lbs ground pork
- 1 medium onion, minced
- 2 slices soft bread, crusts removed and torn into pieces
- 5 cloves garlic, minced
- 2 eggs
- ½ c chopped parsley
- ¼ c olive oil
- 1 tbsp Italian seasoning
- 1 tbsp kosher salt
- 1 ½ c freshly grated Parmesan cheese
- 3 tsp freshly ground black pepper
- 1 ½ c ricotta or cottage cheese
- 1 jar store-bought marinara sauce or Chunky Marinara Sauce
Preheat oven to 400 degrees F. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan cheese, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into meatballs. Each ball should consist of about ¼ heaping 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 20-30 minutes in upper third of oven. Remove from oven, drain off the oil from the mean. Turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3-5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce, or Chunky Marinara Sauce.