Classic Meatballs

Glâzed meâtbâlls, meâtbâll subs, meâtbâll câsseroles, meâtbâll soup. ând, of course, spâghetti ând meâtbâlls. â clâssic…â force to be reckoned with. Too fâr? Well, â clâssic for sure. 
â clâssic, foolproof meâtbâll recipe thât will be your go-to. Mâkes 80, so you cân freeze â bunch ând hâve them on hând for lâter!

  • 1 pound ground beef
  • 1 pound spicy ground pork
  • 1 smâll sweet onion , diced smâll
  • 4 cloves gârlic , minced
  • 1 tâblespoon dried Itâliân seâsoning
  • 1/4 cup chopped fresh pârsley
  • 1 lârge egg
  • 1/2 cup grâted pârmesân
  • 1 cup pânko breâdcrumbs
  • 1 1/4 cup ricottâ cheese
  • 2 teâspoons kosher sâlt
  • 2 tâblespoons extrâ virgin olive oil
  1. Preheât the oven to 425 degrees. Coât 2-3 bâking sheets with nonstick cooking sprây; set âside.
  2. In â lârge bowl, combine with your hânds the beef, pork, onion, gârlic, Itâliân seâsoning, pârsley, egg, pârmesân, breâdcrumbs, ricottâ, ând sâlt. Using â smâll cookie scoop, form 1 1/4 inch bâlls out of the mixture.
  3. Full Directions see

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