Ricotta Mozzarella Meatballs
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1 cup Galbani® Ricotta Cheese
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1 cup Galbani® Mozzarella Cheese, hand shredded
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3/4 cup Galbani® Grated Parmesan Cheese
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2 pounds 80/20 ground beef
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2 eggs, beaten
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3/4 cup seasoned bread crumbs
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3/4 cup fresh chopped curly parsley
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1½ tsp. garlic powder
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1 tsp. salt
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1 tsp. pepper
Preheat oven to 375 degrees F.
In a small bowl, beat 2 eggs and set aside.
Combine all other ingredients in a larger bowl. Add eggs and mix together with hands.
Using an ice cream scoop drop meat mixture onto the baking sheet and form into approximately 2 ½ ounce meatballs.
Bake meatballs for 12-15 minutes. Remove when internal temperature is 160 degrees F.
Add to sauce or top your favorite pasta and serve. Freeze any leftovers.
-
1 cup Galbani® Ricotta Cheese
-
1 cup Galbani® Mozzarella Cheese, hand shredded
-
3/4 cup Galbani® Grated Parmesan Cheese
-
2 pounds 80/20 ground beef
-
2 eggs, beaten
-
3/4 cup seasoned bread crumbs
-
3/4 cup fresh chopped curly parsley
-
1½ tsp. garlic powder
-
1 tsp. salt
-
1 tsp. pepper
Preheat oven to 375 degrees F.
In a small bowl, beat 2 eggs and set aside.
Combine all other ingredients in a larger bowl. Add eggs and mix together with hands.
Using an ice cream scoop drop meat mixture onto the baking sheet and form into approximately 2 ½ ounce meatballs.
Bake meatballs for 12-15 minutes. Remove when internal temperature is 160 degrees F.
Add to sauce or top your favorite pasta and serve. Freeze any leftovers.
« Sounds great,your recipe has everything in it that we use except ricotta and mozzarella, but I will certainly try them . Authentic Italian recipe.from a good Italian cook. Thank you, »
Maria - 11/15/2021