Catelli's Mini Summer Meatballs
Makes: 20 servings Serving size: 2 meatballs and 1-1/2 tablespoons sauce Yield: 40 meatballs
Prep 25 mins Cook 20 mins Bake 450°F 10 mins
Ingredients
- 1 1
- egg, lightly beaten
- 1 1
- pound ground beef
- 1 1
- pound bulk Italian sausage
- 1 1/2 1 1/2
- cups ricotta cheese (12 ounces)
- 1 1
- cup panko (Japanese-style bread crumbs)
- 1/2 1/2
- cup finely chopped onion
- 1/2 1/2
- cup grated Parmesan cheese
- 1/4 1/4
- cup fresh minced garlic
- 2 2
- tablespoons chopped fresh thyme
- 1 1
- tablespoon chopped fresh parsley
- 1 1/2 1 1/2
- teaspoons kosher salt
- 1 - 2 1 - 2
- recipe(s) Domenica's Simple Tomato-Garlic Sauce; or 2 to 4 cups other jarred sauce
- 1/4 1/4
- cup chopped fresh parsley
- 2 2
- tablespoons grated Parmesan cheese
Preparation
Step 1
Directions
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.
Domenica's Simple Tomato-Garlic Sauce
Yield: 3 cups
Ingredients
4 - 5
garlic cloves, chopped
1/2
teaspoon crushed red pepper
2
tablespoons extra virgin olive oil
1
28 ounce can crushed tomatoes
1/2
teaspoon salt
Directions
1. In a large saucepan cook garlic and crushed red pepper in hot oil over medium heat for 1 minute. (Do not let garlic brown, which causes it to develop a bitter taste.) Stir in tomatoes and salt. Bring sauce to boiling. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.