Catelli's Mini Summer Meatballs

By dette

Ricotta makes these meatballs tender and flavorful. Wrap and freeze extra meatballs up to a month.

Ingredients

• 1 egg slightly beaten (1 cup)
• 1 lb. ground beef
• 1 lb bulk Italian sausage
• 1 1/2 c ricotta cheese (12 oz)
• 1 c panko (Japanese style bread crumbs)
• 1/2 c finely chopped onion
• 1/2 c. grated Parmesan Cheese
• 1/4 c. fresh minced garlic
• 2 tbsp chopped fresh thyme
• 1 tbsp choppec fresh parsley
• 1 1/2 kosher salt
• 2-4 c Comenic's Simple Tomato-Garlic Sauce or jarred sauce, heated
• Additional chopped parsley (1/4c) and
• Grated Paremsan Cheese (2tbsp)

Details

Servings 20
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 450 degrees. In large bowl combine egg, beef, sausage, ricotta cheese, panko, onion, 1/2c parmesan , garlic, thyme, 1 tbsp parsely and salt with hands. Form into forty 1 1/2 inch meatballs.
Heat very large cast iron skillet with olive oil. Half at a time, brown meatballs in hot skillet about 10 minutes per batch. Return all meatballs to skillet. Bake 10 minutes, until done (160)
Spoon sauce into two small cast-iron skillets or serving dishes (can reheat skillets on grill set to medium heat). Place baked meatballs in sauce, turning to coat. Sprinkle chopped parsely and Parmesan. Serve meatballs with bamboo skewers. Makes 20 servings (2 meatballs) + 1/2 tbsp sauce.
217 cal; 16g fat; 53 mg chol; 468 mg sodium; 6g carb; 1g fib; 11 g protein