Here’s a fun way to eat your favorite meatball, make it giant sized, nestle it in a pool of homemade marinara, top it with fresh ricotta, basil and olive oil, then just make sure you have some crispy, crunchy bread to soak up all that sauce. It’s a meal in itself and it’s so good!
They make theirs with wagyu beef but honestly as we were eating it we both agreed you don’t need to use pricey wagyu beef at all because it’s the combination of all the different flavors that get melded together that makes it so amazing.
Ingredients
1 lb, quality ground beef,85% lean 15% fat
2 eggs
1 medium onion diced
5 cloves of garlic, minced
1 hunk of day old Italian bread moistened with water or milk and squeezed out
⅓ cup or so of dry plain breadcrumbs
1 bunch of fresh parsley, chopped
¾ cup of grated pecorino romano
salt and pepper
homemade marinara sauce
fresh ricotta
fresh basil for garnish
Instructions
1. In a small pan add olive oil and saute onions and garlic until soft, let it cool
2. Place all the ingredients into a bow, the meat, eggs, cheese, bread, breadcrumbs, parsley, salt, pepper, onions and garlic.
3. Mix well and form 3 meatballs, they'll look about the size of a tennis ball.
4. Place on a baking sheet lined with parchment and cook them until set at 375 for around 20 minutes or so.
5. Remove and place meatballs into their own individual baking dish.
6. Drench with sauce and top with romano cheese and finish baking in the oven at 375 until internal temp reaches 160.
7. Add a generous amount of additional warmed sauce, a dollop of fresh ricotta on top, a drizzle of olive oil, a sprinkling of romano and some fresh chopped basil.
I highly recommend sliced ciabatta bread, drizzled with olive oil and placed under the broiler or in a 400 degree oven until nice and golden to accompany your meatball.