INGREDIENTS
1 lb ground beef chuck
1 lb ground pork butt
½ cup fresh Italian bread crumbs, soaked in milk or water
and torn into small pieces (dry, unseasoned bread crumbs will work too)
1 large egg, lightly beaten
⅓ cup finely grated Parmesan cheese
1 Tbsp fresh oregano leaves, chopped 2 Tbsp fresh
basil leaves, chopped
10-12 whole fresh basil leaves to serve 2 tsp kosher
salt
½ tsp freshly ground black pepper 1
Tbsp extra virgin olive oil
1 jar (24 oz) tomato pasta sauce (Prego Original Pasta Sauce
is what I like to use in this recipe)
8 oz fresh mozzarella or bocconcini, drained and sliced (or
1 cup shredded cheddar cheese)
INSTRUCTIONS
- Preheat
oven to 450F
- Mix
ground beef, pork, bread crumbs, egg, Parmesan cheese, salt, pepper,
chopped oregano and basil in a large mixing bowl. Divide into 12 equal
parts and shape into 12 balls.
- Heat
the oil in a 12-inch cast iron pan. Add the meatballs and cook over
medium-high heat, turning, for about 5 minutes or until browned all over.
- Add
the pasta sauce and bring it to the boil. Add the cheese.
- Transfer
the pan into the oven. Bake at 425F convection or 450F regular, uncovered,
for 15 to 20 minutes or until meatballs are cooked through (reached
internal temperature of 165F).
- Remove
the pan from the oven. Garnish with the remaining whole basil leaves,
sprinkle some freshly ground black pepper on top and serve immediately
By: ifood.blogger.com
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