Simple Way to Prepare Ultimate Jumbo Cheesy Meatballs

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, jumbo cheesy meatballs. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Jumbo Cheesy Meatballs is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Jumbo Cheesy Meatballs is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have jumbo cheesy meatballs using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Jumbo Cheesy Meatballs:

1. Take 250 gm ground beef
2. Get 250 gm ground pork
3. Get 100 gm whole milk ricotta cheese
4. Take 1 cup Parmigiano-Reggiano cheese, grated
5. Take 1 cup bread crumbs
6. Make ready 1 egg
7. Get 2 cloves garlic, minced
8. Make ready 4 Tbsp chopped onions
9. Prepare 1 tbsp olive oil
10. Make ready 2 tbsp salt
11. Get 1 tbsp black pepper
12. Prepare 2 cups tomato sauce
13. Take 1/2 cup chopped fresh basil

Steps to make Jumbo Cheesy Meatballs:

1. Place all ingredients except the tomato sauce and the extra-virgin olive oil in a medium-size bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
2. Coat your hands in olive oil and form fist size balls
3. Heat the tomato sauce in a saucepan over medium heat, then drop the meatballs into the sauce and add enough water to allow the sauce to reduce and simmer but not so much that the sauce is totally liquid. Cook for about 10 minutes on one side, then turn the meatballs over, add some more water, and cook for another 10 minutes, using a spoon to cover the meatballs with the sauce as they simmer. Remove from heat and let rest for 5 minutes.
4. Serve with chopped parsley, salt and pepper, more Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil.

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