- 4
- Easy
- 10 mins
- 25 mins
- Budget Friendly
Ingredients
- 1 lb ground beef (90/10)
- 4 ounce whole milk ricotta cheese
- 1 cup Parmigiano Reggiano(parmesan) cheese grated
- 1 cup Panko bread crumbs
- 1 medium onion
- 1 egg
- 2 garlic cloves minced
- 1 teaspoon oregano
- 1 tablespoon parsley
- 1/4 to 1/3 cups of water
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Preparation
Step 1
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Step 2
Coat your hands in olive oil, and using your hands form mixture into 3-4 ounce balls.
Step 3
Drop the meatballs into tomato sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
Step 4
Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Step 5
Let rest for 5 minutes before serving.
Step 6
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.
Yield: 8 meatballs
Once the meatballs are cooking in the sauce, add water to it. As the water evaporates, the steam will cook your meatballs perfectly.
Let the meatballs sear at the bottom of the sauce pan and rotate them to finish, adding more water to steam the second side as it reduces.
Cover the meatballs in a marinara sauce, as they cook to seal in more flavor.