During the COVID shut down in April 2020, it was my sister’s birthday. My dad, who has been in the restaurant business most of his life, has had a marvelous woman, Pat Rost, working for him for the last 45 years. She is Italian and makes the best food. The four of us got together to celebrate my sister’s birthday and Pat cooked. We were all excited because she makes fantastic meatballs. But she surprised us and said she had made a different kind of meatball. We were disappointed when we heard this until we bit into it! It was the most delicious meatball I have ever tasted. Thankfully, she shared the recipe with me. Here it is, Enjoy!
Total Time:
1 hourhour30 minutesminutes
Serves:
11
Ingredients
2lbs.ground beef85%-15% meat to fat ratio
30oz.whole-milk ricotta cheeserested in sieve in fridge for 2 hours to release some of the juices
2Tbsp.fresh parsleyminced
2Tbsp.fresh mintminced
12leavesfresh basil cut into chiffonade
¼c.grated parmesan
3large eggsroom temperature lightly beaten
2Tbsp.Kosher salt
1 24oz.jar marinara sauceRao’s brand preferred
Directions
Preheat oven to 350 degrees.
Combine ground beef, garlic, parsley, mint, eggs, ricotta, parmesan and ricotta cheese and lightly mix with fork.
Let mixture sit in the fridge for one hour.
Use an ice cream scoop to make perfect shaped and consistent sized meatballs. This will help to ensure all meatballs cook evenly.
Place meatballs on a sheet pan and place into the oven for 20 to 25 minutes.
Once cooked immerse in warm marinara sauce for about 7 minutes and serve. Enjoy!