Hello, I am Laura. Today, I’m gonna show you how to prepare jumbo cheesy meatballs recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Jumbo Cheesy Meatballs Recipe
Jumbo Cheesy Meatballs is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Jumbo Cheesy Meatballs is something that I’ve loved my entire life. They are fine and they look wonderful.
To bewith this particular recipe, we must prepare a few components. You can have jumbo cheesy meatballs using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Jumbo Cheesy Meatballs:
- Make ready 250 gm ground beef
- Prepare 250 gm ground
- Get 100 gm whole milk ricotta cheese
- Prepare 1 cup Parmigiano-Reggiano cheese, grated
- Take 1 cup bread crumbs
- Make ready 1 egg
- Take 2 cloves garlic, minced
- Get 4 Tbsp chopped onions
- Make ready 1 tbsp olive oil
- Take 2 tbsp salt
- Make ready 1 tbsp black pepper
- Make ready 2 cups tomato sauce
- Make ready 1/2 cup chopped fresh basil
Steps to make Jumbo Cheesy Meatballs:
- Place all ingredients except the tomato sauce and the extra-virolive oil in a medium-size bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
- Coat your hands in olive oil and form fist size balls
- Heat the tomato sauce in a saucepan over medium heat, then drop the meatballs into the sauce and add enough water to allow the sauce to reduce and simmer but not so much that the sauce is totally liquid. Cook for about 10 minutes on one side, then turn the meatballs over, add some more water, and cook for another 10 minutes, using a spoon to cover the meatballs with the sauce as they simmer. Remove from heat and let rest for 5 minutes.
- Serve with chopped parsley, salt and pepper, more Parmigiano-Reggiano, and a drizzle of extra-virolive oil.
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