Recipe courtesy of James Cunningham
The Classic Italian Blitzkrieg Ball
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 506
- Total Fat
- 30
- Saturated Fat
- 12
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 31
- Cholesterol
- 135
- Sodium
- 763
- Total: 1 hr
- Active: 30 min
Ingredients
3 tablespoons minced garlic
1 onion, finely minced or grated
1 cup fresh Italian parsley, chopped
1/3 cup ricotta cheese
1/4 cup grated Parmesan, plus 1/3 cup for serving
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground black pepper
2 pounds ground beef
1 1/2 cups unseasoned breadcrumbs
2 eggs, lightly beaten
1 carrot, finely grated
1 jar marinara sauce
Directions
- Preheat the oven to 375 degrees F.
- Saute the garlic and onions over medium heat until the onions are translucent. Set aside and let cool.
- Combine the parsley, ricotta, 1/4 cup Parmesan, the salt, oregano and pepper in a bowl. Add the onion and garlic mixture with the beef, breadcrumbs, eggs and carrots. Mix gently by hand, being careful not to over-mix.
- Roll out 21 meatballs by hand and arrange on a baking sheet. Bake for 30 minutes. Meanwhile, heat the marinara sauce in a saucepan.
- Arrange the meatballs on a platter and top with the marinara sauce and remaining Parmesan.