Catelli's Mini Summer Meatballs

By amt2mf

nutrition facts (Catelli’s Mini Summer Meatballs)
Servings Per Recipe 20, Calories 217, Protein (gm) 11, Carbohydrate (gm) 6, Fat, total (gm) 16, Cholesterol (mg) 53, Saturated fat (gm) 6, Monosaturated fat (gm) 7, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 1, Sugar, total (gm) 2, Vitamin A (IU) 243, Vitamin C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 468, Potassium (mg) 241, Calcium (DV %) 91, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 egg, lightly beaten
• 1 pound ground beef
• 1 pound bulk Italian sausage
• 1 1/2 cups ricotta cheese (12 ounces)
• 1 cup panko (Japanese-style bread crumbs)
• 1/2 cup finely chopped onion
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh minced garlic
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons kosher salt
• 1 - 2 recipe(s) Domenica's Simple Tomato-Garlic Sauce; or 2 to 4 cups other jarred sauce
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

1. Preheat oven to 450 degrees F. In a large bowl combine egg, beef, sausage, ricotta cheese, panko, onion, the 1/2 cup Parmesan, the garlic, thyme, parsley, and salt with hands. Form mixture into forty 1-1/2-inch meatballs.

2. Heat an extra-large cast-iron skillet with olive oil. Brown meatballs, half at a time, in hot skillet about 10 minutes per batch. Return all meatballs to skillet. Bake for 10 minutes or until done (160 degrees F).

3. Spoon sauce into two small cast-iron skillets or serving dishes (cast-iron skillets can be heated or kept warm on a grill). Place baked meatballs in sauce, turning to coat. Sprinkle with chopped parsley and the 2 tablespoons Parmesan. Serve meatballs with bamboo skewers.