Guest Chef: Auntie’s Disappearing Meatballs

 

 

 
Please give a warm welcome to Guest Chef Auntie! Auntie (aka Andrea) is my mom’s twin sister and a wiz in the kitchen.
 
She is always whipping up tasty and healthy treats, so when she said she had an amazing meatball recipe, I jumped at the opportunity to feature her as a guest chef! 
 
 
Here is what you need:

1 lb (90/10) ground beef
1 egg
4 oz. whole milk ricotta cheese 
1-cup panko crumbs 
1 cup grated Parmigiano Reggiano cheese (may substitute grated Parmesan cheese)
2 minced shallots
2 minced garlic cloves
1 Tablespoon extra-virgin olive oil
28 oz can of tomato sauce
Fresh parsley (for garnish)
 
 
 

1. Place all ingredients (except fresh parsley and tomato sauce) in a medium sized bowl and mix thoroughly until combined and mixture is firm

 

 

2. Coat hands in olive oil and use hands to form mixture into 3-4 oz. balls.

 

 

 

 

3. Drop meatballs in tomato sauce in large frying pan. Add about 1/4-1/2 cup of  water so the sauce can reduce and simmer. Let cook for about 10 minutes on one side. 4. Turn them over and add some more water and cook for about another 10 minutes, use spoon to cover meatballs with the sauce as they simmer.
 
 
 
5.Let rest for 5 minutes before serving.
 
Hope you enjoyed Guest Chef Auntie’s recipe and post! 
A special thanks to Lindsay & Karl for taking such great picture of the meatball-making process! 
XO Corey
 
Guest Chef: Auntie's Disappearing Meatballs
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 lb (90/10) ground beef
  • 1 egg
  • 4 oz. whole milk ricotta cheese
  • 1-cup panko crumbs
  • 1 cup grated Parmigiano Reggiano cheese (may substitute grated Parmesan cheese)
  • 2 minced shallots
  • 2 minced garlic cloves
  • 1 Tablespoon extra-virgin olive oil
  • 28 oz can of tomato sauce
  • Fresh parsley (for garnish)
Instructions
  1. Place all ingredients (except fresh parsley and tomato sauce) in a medium sized bowl and mix thoroughly until combined and mixture is firm.
  2. Coat hands in olive oil and use hands to form mixture into 3-4 oz. balls.
  3. Drop meatballs in tomato sauce in large frying pan. Add about ¼-1/2 cup of water so the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
  4. Turn them over and add some more water and cook for about another 10 minutes, use spoon to cover meatballs with the sauce as they simmer.
 
 

Comments

  1. I can see why there called disappearing meatballs. They look wonderful!!

  2. Anonymous says:

    They look so good and easy.

  3. Chef Corey, these look amazing!!!
    thank you for linking up on Successful Saturdays!!!

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