Meatballs with Ricotta Cheese
Ingredients
| 1 lb of ground chuck | ||
| 1 lb of sweet Italian sausage, removed from casing | ||
| 1/2 cup chopped onions | ||
| 2 cloves garlic, finely minced | ||
| 3 eggs, lightly beaten | ||
| 1/2 cup panko Japanese bread crumbs | ||
| 3/4 cup ricotta cheese | ||
| 1/4 cup chopped parsley | ||
| 1 tbs dry oregano | ||
| kosher salt and fresh cracked black pepper to taste |
Directions:
- Add all ingredients to a large bowl and combine thoroughly with your hands.
- If the mixture is too loose add more bread crumbs.
- Form mixture into golf ball sized meat balls and place them on a aluminum foil covered sheet or alternatively place them in a mini muffin tin pan. This will keep meat balls perfectly round and help them to cook evenly.
- Cover the meat balls and refrigerate them for at least 30 minutes before cooking.
- Preheat oven to 350 degrees and bake meatballs for 25 to 30 minutes.
- Remove from oven and add to marinara sauce if desired.
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