0.0 – 0 reviews • Parmesan Cheese Recipes
| Level: |
Easy |
| Total: |
1 hr |
| Active: |
30 min |
| Yield: |
6 to 8 servings |
Ingredients
- 3 tablespoons minced garlic
- 1 onion, finely minced or grated
- 1 cup fresh Italian parsley, chopped
- 1/3 cup ricotta cheese
- 1/4 cup grated Parmesan, plus 1/3 cup for serving
- 2 tablespoons kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- 2 pounds ground beef
- 1 1/2 cups unseasoned breadcrumbs
- 2 eggs, lightly beaten
- 1 carrot, finely grated
- 1 jar marinara sauce
Instructions
- Preheat the oven to 375 degrees F.
- Saute the garlic and onions over medium heat until the onions are translucent. Set aside and let cool.
- Combine the parsley, ricotta, 1/4 cup Parmesan, the salt, oregano and pepper in a bowl. Add the onion and garlic mixture with the beef, breadcrumbs, eggs and carrots. Mix gently by hand, being careful not to over-mix.
- Roll out 21 meatballs by hand and arrange on a baking sheet. Bake for 30 minutes. Meanwhile, heat the marinara sauce in a saucepan.
- Arrange the meatballs on a platter and top with the marinara sauce and remaining Parmesan.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
506 |
| Total Fat |
30 g |
| Saturated Fat |
12 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
4 g |
| Sugar |
7 g |
| Protein |
31 g |
| Cholesterol |
135 mg |
| Sodium |
763 mg |
| Serving Size |
1 of 8 servings |
| Calories |
506 |
| Total Fat |
30 g |
| Saturated Fat |
12 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
4 g |
| Sugar |
7 g |
| Protein |
31 g |
| Cholesterol |
135 mg |
| Sodium |
763 mg |
