Fabio's Mom's Meatballs

• porcje: 10 servings
• całkowity czas: 30 minutes

Składniki

1 lb ground beef

4 ounces whole milk ricotta cheese

1 cup parmigiano-reggiano cheese, grated

1 cup panko breadcrumbs

1 egg

2 garlic cloves, minced

2 shallots, minced

1 tablespoon extra-virgin olive oil

salt & fresh cracked pepper

fresh parsley (to garnish)

2 cups marinara sauce

Wskazówki

Place all the above ingredients, except parsley, marinara, and olive oil, in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form into balls slightly smaller than a golf ball.

Drop the meatballs into the marinara sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.

Notatki

Freeze 6-10 at a time to use for pasta later. Just simmer in a plain marinara.

Wartości Odżywcze

• Kalorie: 325.9
• Tłuszcz Całkowity: 17.8
• Tłuszcz Nasycony: 7.3
• Cholesterol: 77.5
• Sód: 590.8
• Węglowodany Całkowite: 20.5
• Błonnik Pokarmowy: 2.3
• Cukry Całkowite: 6.7
• Białko: 19.8