The Classic Italian Blitzkrieg Ball

Recipe courtesy Marky Ramone's Cruisin' Kitchen
Show: Eat St. Episode: Wolf, Bears and Rock Stars
TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

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
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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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