Two-Cheese Meatballs
An easy, cheesy favorite
Ingredients
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
Directions
In a small saucepan over medium heat, sweat onion and garlic.
In a large bowl, soak bread in water 1–2 minutes. Strain excess liquid.
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.
Divide mixture evenly to form 10–12 meatballs and roll into shape.
In a large sauté pan over high heat, brown meatballs in oil on all sides.
Place browned meatballs in a separate saucepot with tomato sauce. Bring to simmer and finish cooking, about 1 hour.
Recipe Courtesy Of
“Family Table” by Robert Irvine
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