Two-Cheese Meatballs - Carolina Country

Two-Cheese Meatballs An easy, cheesy favorite

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Two-Cheese Meatballs


  • 1 Spanish white onion
  • 3 cloves garlic, minced
  • 3 cups diced bread (such as baguette)
  • Water for soaking
  • 2 large eggs
  • ½ cup ricotta cheese
  • ½ cup Parmesan cheese
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons grapeseed oil
  • 3 cups basic tomato sauce


  1. In a small saucepan over medium heat, sweat onion and garlic.

  2. In a large bowl, soak bread in water 1–2 minutes. Strain excess liquid.

  3. In a separate large bowl, add eggs, ricotta cheese, Parmesan cheese and onion-garlic mixture. Combine and then add ground meat, soaked bread, extra-virgin olive oil, parsley and oregano. Mix thoroughly.

  4. Divide mixture evenly to form 10–12 meatballs and roll into shape.

  5. In a large sauté pan over high heat, brown meatballs in oil on all sides.

  6. Place browned meatballs in a separate saucepot with tomato sauce. Bring to simmer and finish cooking, about 1 hour.

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Recipe courtesy of

“Family Table” by Robert Irvine

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