Ingredients

4 oz. BelGioioso Parmesan cheese, grated
4 oz. BelGioioso Romano cheese, grated
16 oz. BelGioioso Whole Milk Ricotta con Latte® cheese
3 lbs. ground chuck
3 whole eggs
2 cups panko breadcrumbs
2 tsp. black pepper
1 Tbsp. salt
2 tsp. fresh oregano, chopped
24 oz. marinara sauce, warmed

Directions

Preheat oven to 375˚F.

Mix cheeses, ground chuck, eggs, breadcrumbs, pepper, salt, and oregano together. Form mixture into 1 ½-inch balls and place onto a baking sheet. Bake for approximately 35-40 minutes, until no longer pink in the center. Place cooked meatballs into the heated marinara sauce.

Top cooked pasta with the meatballs and sauce, serve on sandwich rolls, or enjoy as an appetizer. Top with extra BelGioioso Parmesan and BelGioioso Romano for an outstanding flavor.