← All recipes
Ricotta Meatball Hoagies
40 mins
22 mins
12 servings
Steps
- Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
- In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt, and pepper. Mix to form a uniform mass and shape the mixture into 2-inch balls. Test one meatball before starting the next process. If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
- Place meatballs on two parchment-lined 15x10x1-inch baking pans. Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
- In a very large skillet bring the marinara sauce to boiling. Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency. Garnish with Grana Padano, if desired, and serve over cooked pasta or on a hoagie roll to make these meatballs a meal.
- FREEZER TIP
- Freeze leftover meatballs up to 1 month. When ready to use, in a very large skillet bring marinara sauce to a simmer. Add frozen meatballs; return to simmer. Cover; simmer 10 minutes or until heated through.
- In a large saucepan cook pancetta (if using), onion, and garlic in hot oil over medium heat for 3 to 5 minutes or until pancetta starts to brown and onion is tender, stirring occasionally.
- Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.
- From the Test Kitchen
- Place sauce in an airtight container. Seal and chill in the refrigerator for up to 3 days or freeze for up to 3 months.
Originally published at bhg.com. Reproduced for personal collection.
