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Secret Ingredient Italian Meatballs

Juicy meatballs made with a secret ingredient that elevates their flavor, perfect for family dinners and guaranteed to impress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Dairy Ingredients
  • 1 lb Ground Beef (85% lean for optimal tenderness)
  • 1 lb Ground Pork (Enhances moisture and taste)
  • 1 cup Ricotta Cheese (Substitute with mascarpone if desired)
  • 1/2 cup Freshly Grated Parmigiano Reggiano (Always use fresh)
  • 1 count Egg Binds ingredients together
Filler and Vegetables
  • 1 count Onion (Finely grated for even distribution)
  • 2 cloves Garlic (Minced finely for consistency)
  • 1 cup Breadcrumbs (Homemade or gluten-free)
  • 1/4 cup Fresh Parsley (Substitute dried Italian seasoning if needed)
  • 1/4 cup Fresh Basil (Substitute dried Italian seasoning if needed)
Seasonings
  • 1 tsp Salt (Adjust according to taste preference)
  • 1 tsp Black Pepper (Adjust according to taste preference)
Sauce
  • 2 cups Marinara Sauce (Homemade sauce recommended)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) if you plan to bake the meatballs.
  2. In a large bowl, combine the ground beef, ground pork, ricotta cheese, eggs, and breadcrumbs, mixing until just combined.
  3. Add the finely grated onion, minced garlic, parsley, basil, salt, and black pepper, making sure not to overmix, as this can make the meatballs tough.
  4. Form the mixture into meatballs, about 1 ½ inches in diameter, and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake for about 20-25 minutes, or until browned and cooked through.
  2. Meanwhile, heat the marinara sauce in a large pot. Once the meatballs are cooked, transfer them to the pot and let them simmer in the sauce for an additional 10 minutes.
  3. Serve warm and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place meatballs in a single layer on a baking sheet until firm, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.