Meatballs with Romano

Meatballs with Romano
Meatballs with Romano

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.

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

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