Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, jumbo cheesy meatballs. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Jumbo Cheesy Meatballs is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Jumbo Cheesy Meatballs is something which I’ve loved my whole life.
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Food Network Kitchen's Emily Weinberger reveals how to make the perfect cheesy meatball. Brush a baking sheet with olive oil.
To get started with this particular recipe, we must prepare a few components. You can cook jumbo cheesy meatballs using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Jumbo Cheesy Meatballs:
- Get 250 gm ground beef
- Prepare 250 gm ground pork
- Prepare 100 gm whole milk ricotta cheese
- Take 1 cup Parmigiano-Reggiano cheese, grated
- Prepare 1 cup bread crumbs
- Get 1 egg
- Prepare 2 cloves garlic, minced
- Prepare 4 Tbsp chopped onions
- Get 1 tbsp olive oil
- Make ready 2 tbsp salt
- Make ready 1 tbsp black pepper
- Get 2 cups tomato sauce
- Make ready 1/2 cup chopped fresh basil
In a large mixing bowl, combine the cubed Italian style bread and milk. Using your fingers, a fork, or a potato masher, mix the bread and milk until thoroughly combined. These jumbo meatballs are so moist and juicy, everyone will be begging for seconds! They pair perfectly with a delicious bowl of pasta, or fresh steamed veggies.
Instructions to make Jumbo Cheesy Meatballs:
- Place all ingredients except the tomato sauce and the extra-virgin olive 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-virgin olive oil.
Over the years, I have shared several meatball recipes that my family loves, but surprisingly, I never shared the easiest recipe that my mom taught me. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Place meatballs on greased racks in shallow baking pans. Freeze option: Freeze cooled meatballs in freezer.
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