Cheesy Meatballs

Meatless Monday? Naaaaaw. Meatball Monday. That’s how we roll. Here’s my tried and true meatball recipe, hope you love it! 

Cheesy Meatballs

Serves 6 (at 2-3 meatballs each) 

Shopping List

  • 1 lb lean ground beef
  • 1 lb Italian turkey sausage, sweet or hot, casing removed. I love using Shady Brook Farm for this. 
  • 1/2 an onion chopped finely
  • 3 garlic cloves, minced
  • Extra virgin olive oil 
  • 1/3 cup part skim ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/3 cup bread crumbs
  • 1 tsp dried basil or 1 tbsp fresh
  • 1 tsp dried parsley or 1 tbsp fresh
  • 1 tsp kosher salt
  • Fresh cracked pepper
  • 1 egg

Method 

Preheat the oven to 350 degrees. 

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Sauté the onion and garlic in about a tsp of olive oil over low heat. Allow to cook for about 5 minutes, stirring occasionally, until onions are translucent. Watch this so that the garlic doesn’t burn. Remove from heat and allow to cool.

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Combine the bread crumbs, ricotta, parmesan, basil, parsley, salt, pepper, egg, beef, and turkey sausage in a large bowl. Add the onion and garlic and mix with your hands until just combined, making sure not to overmix.

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Line a baking sheet with either aluminum foil (spray with nonstick) or parchment paper. Make meatballs a little smaller than the size of a tennis ball. 

Place the meatballs in the oven and bake for 25-30 minutes. 

Serve with your favorite sauce, or like what I did, sauce and a dollop of pesto.

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