16 oz. ground meatloaf mix (beef, veal, pork)
1 large egg, beaten
1/2 cup BelGioioso Romano cheese, shredded, plus extra for garnish
1 Tbsp. chopped parsley
1/2 garlic clove, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 cup fresh breadcrumbs
1/2 cup lukewarm water
1/2 cup prepared marinara sauce, heated
Preheat oven to 400˚F. Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 1 1/2 inch balls and place onto a baking sheet.
Bake 20-25 minutes, until no longer pink in the center. Top with warm marinara sauce and extra Romano.