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The best baked meatball recipe (with a secret ingredient!)
These baked meatballs are large with flavor and, therefore, well, well, boiled in tomato sauce and then stacked on a little pasta.
One of the reasons why they are so good: you are using crushed ritz cookies Instead of bread crumbs! It can certainly get on grated bread if you don’t have the ritz, but cookies really provide flavor.
It will also add some ricotta cheese (or farmer cheese, if you have that), which will mostly be a super humid baked meatball.
Tip: You don’t have to stop in tomato sauce with these meatballs. You can turn them into Swedish meatballs or use a BBQ sauce to turn them into a snack. You can also boil over Marinara and load on rolls with Mozzarella for the submarines of meatballs!
The best baked meatball recipe (with a secret ingredient!)
Ingredients
- 1 tablespoon of olive oil
- 1 pound of ground meat (80/20)
- 1 egg
- 1/2 cup of ricotta or farmer cheese
- 1/2 cup of crushed ritz cookies
- 1 teaspoon of Italian seasoning
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
Instructions
- Preheat the oven to 450 degrees. Add a tablespoon of olive oil to a medium -sized saucepan (mine was 11×7). Set aside.
- In a large bowl, mix ground, egg, cheese, cookies, Italian seasoning, salt and pepper until they are well combined (I discovered that putting the gloves and using my hands was the easiest method).
- Extend the meatballs a little smaller than the size of the golf ball (my lot made about 20-22 meatballs).
- Align them in the pan so that the sides are touched.
- Bake in the oven for 15-18 minutes, making sure that the internal temperature reaches 165 degrees. If you prefer that the upper part be a bit more crispy, you can place them under a low grill for a couple of minutes.
- Let cool slightly before adding to the sauce (I simply cook a bottle of Marinara bought in the store and add the meatballs to the sauce once they are cooked).
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