Sassoregale is timeless. You are not. Tell us your age.

Age
We're sorry but you are not old enough to view this content
Divider Image Divider Image

Baked Meatballs

Peppercorns

Ingredients

Serves 4

1 lb. ground beef 90% lean • 1 tsp. minced garlic • ¼ cup grated Parmigiano-Reggiano • ½ cup whole milk ricotta • ½ cup panko • 1 egg • ¼ cup milk • Salt and pepper to taste • Cooking spray • 2 cups marinara sauce • 2 cups shredded mozzarella cheese • 2 tbsp. chopped parsley

Method

Place raw meat in a bowl and add garlic, Parmigiano-Reggiano, ricotta, panko, egg, salt, pepper, and milk — mix thoroughly. Form into individual balls, 1½ – 2 inches in size.

Preheat oven to 350°F and coat a 10-12-inch carbon steel pan with cooking spray. Bake meatballs in a single layer for 12-18 minutes, until completely cooked and browned.

Remove pan from oven, carefully drain any fat, then add the marinara sauce and top with mozzarella.

Return pan to oven for 10-15 minutes or until cheese is noticeably melted. Remove from oven and let cool 10 minutes.

Top with parsley and enjoy!

More Recipes