Marano's E-Recipe Book - Flipbook - Page 9
Marano's Meatballs
Serves: About 12 meatballs| Prep Time: 20 mins | Cook Time: 1 hr
Ingredients
2 tbsp. extra virgin olive oil
1 onion, chopped
Salt and pepper
3 cloves garlic, well minced
1 lb. ground beef (85% lean)
1/2 lb. Italian sausage (or ground pork)
1 cup panko
1/2 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 large egg
1/4 cup milk
2 tbsp. Italian (flat leaf) fresh parsley,
chopped
1/4 tsp. dried oregano
1/2 tsp. dried thyme
15.5 oz. jar of Marinara sauce
Directions
1. Add oil to a large sauté pan over medium heat. Add onions, pinch of salt & pepper, and sauté until translucent.
2. Make a well in center of pan, add garlic, and cook another minute more. (Don't let garlic burn). Remove pan
from heat and allow mixture to cool.
3. Meanwhile, in a large bowl, combine ground beef and sausage (casings removed). Add panko, parmesan,
ricotta, eggs, milk, parsley, oregano, thyme, and mix well.
4. Add cooled onion mixture to meat mixture. Gently and thoroughly combine all ingredients.
5. Let meat mixture rest in refrigerator for 30 minutes to meld flavors.
6. Preheat oven to 400°.
7. Line bottom of baking sheet with parchment paper.
8. Shape meatballs into 2-inch rounds and place onto baking sheet.
9. Bake meatballs, turning about halfway through cooking process - 20 mins. You can finish cooking meatballs
in a large part of marinara sauce.
10. Spoon or drop meatballs into a pot of sauce and heat before serving.
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