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BelGioioso Cheese, Inc

 

Meatballs with Romano

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

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

Directions

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.

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