Big Spicy Meatballs

Real Simple Magazine December 2004-January 2005. You can serve these meatballs with jarred marinara sauce with a homemade chunky tomato sauce.

• Ready In: 1 hr
• Yields: 16-18 large meatballs

Ingredients

• 2  lbs lean ground beef
• 2  lbs ground pork
• 1  medium onion, minced
• 2  slices  soft  bread, crusts removed and torn into pieces
• 5  garlic cloves, minced
• 2  eggs
• 1⁄2 cup  chopped fresh parsley
• 1⁄4 cup olive oil
• 1  tablespoon  italian seasoning
• 1  tablespoon kosher salt
• 1 1⁄2 cups  freshly grated parmesan cheese
• 3  teaspoons fresh ground black pepper
• 1 1⁄2 cups ricotta cheese

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 t. of the pepper. Mix just to combine.
3. Shape the mixture into 16 to 18 large meatballs (each should be about 3/4 cup of meat). Place on a baking pan and set aside.
4. In a medium bowl combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.
5. Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler.
6. Spoon 1 T. of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve with marinara sauce.