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Big Spicy Meatballs

 

 

 

 

 

 

 

 

2 pounds lean ground beef 2 pounds ground pork 1 medium onion, minced 2 slices soft bread, crusts removed and torn into pieces 5 cloves garlic, minced 2 eggs 1/2 cup chopped fresh parsley 1/4 cup olive oil 1 tablespoon Italian seasoning 1 tablespoon kosher salt 1 1/2 cups freshly grated Parmesan 3 teaspoons freshly ground black pepper 1 1/2 cups ricotta

Preheat oven to 400° F. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should be about ¾ cup of meat). Place on a baking pan and set aside.In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce.To Freeze: Omit the ricotta mixture. Place the baked meatballs on a baking sheet and freeze for at least 1 hour. Transfer to resealable freezer bags and return to the freezer. Store for up to 3 months. To Reheat: Thaw the meatballs overnight in the refrigerator or thaw partially in the microwave. Place them in a baking dish, cover with foil, and heat in a 350° F oven for 20 minutes. Top with the ricotta mixture and broil as described above. Serve on top of the warmed pasta sauce.Yield: Makes 16 to 18 large meatballs NUTRITION PER SERVINGCALORIES 342(61% from fat); FAT 23g (sat 9g); CHOLESTEROL 121mg; CALCIUM 151mg; CARBOHYDRATE 4g; SODIUM 627mg; PROTEIN 28mg; FIBER 0g; IRON 2mgCynthia NicholsonAOL Search: Your one stop for directions, recipes and all other Holiday needs. Search Now.