Jumbo Cheesy Italian Meatballs

Preheat oven to 400 degrees
Jumbo Cheesy Italian Meatballs
Jumbo Cheesy Italian Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Meatballs:

  • Olive oil for brushing

  • 3 1/2

    c torn stale italian bread

  • 1

    c whole milk

  • 2

    lrg eggs

  • 2

    lbs ground beef

  • 1

    small bunch parsley, chopped

  • 1/2

    c grated parmesan cheese

  • 1

    clove garlic, grated

  • Kosher salt

  • 1/2

    tsp red pepper flakes

  • 4

    mini mozzarella balls, (bocconcini)

  • For the Sauce:

  • 2

    tbs olive oil

  • 3

    cloves garlic, thinly sliced

  • 1/4-1/2

    tsp red pepper flakes

  • 1-28 oz can crushed tomatoes

  • 3-4

    sprigs basil, plus chopped leaves for topping

  • Kosher salt

  • Ricotta cheese, for topping

Directions

Make the Meatballs: Brush a baking sheet with oil. Pulse the bread in a food processor to make coarse crumbs, Transfer to a small bowl, add milk and set aside to soak. Lightly beat eggs in lrg bowl, then add the beef, parsley, parmesan, garlic, 1 tsp salt and red pepper flakes; mix with your hands to combine. Add bread-milk mixture and mix until just combined. do not over mix. Dampen your hands and shape the meat mixture into 4 lrg balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mokd the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm. 25-30 mins. Meanwhile, make the sauce; heat oil in lrg deep skillet over med high heat add the garlic and red pepper flakes and cook, stirring until the garlic softens about 1 min. Add the tomatoes, 1 c water, basil sprigs and 1/2 tsp salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 mins. Remove the meatballs from the oven and add the sauce spooning some of the sauce on top. continue cooking occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 mins. serve with ricotta and chopped basil

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