Jumbo Cheesy Italian Meatballs
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Whole Milk2 large
Egg910 g
Ground Beef Chuck1 cup
Grated Parmesan Cheese3 cloves
Garlic (thinly sliced)1 tsp
Red Pepper FlakeDirections:
1
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil
2
Pulse the bread in a food processor to make coarse crumbs
3
Transfer to a small bowl, add the milk and set aside to soak
4
Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine
5
Add the bread-milk mixture and mix until just combined (do not overmix)
6
Dampen your hands and shape the meat mixture into 4 large balls
7
Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese
8
Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes
9
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat
10
Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute
11
Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt
12
Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes
13
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top
14
Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes
15
Serve with ricotta and chopped basil
16
You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook
17
Photograph by Christina Holmes