Yield: 48 meatballsPrint
1 tablespoon olive oil
1 cup finely chopped onions
3 cloves garlic, finely chopped
1/4 cup panko
3 tablespoons milk
2 pounds ground beef
3/4 cup shredded Montasio cheese
1/2 cup chopped fresh basil
1/4 cup ricotta cheese
1/4 cup chopped fresh parsley
1 ½ to 2 teaspoons salt
1/2 teaspoon pepper
2 (25-ounce) jars marinara sauce
Preheat oven to 350°F. Heat olive oil in a small sauté pan. Add the onions and garlic; sauté until they are translucent, about 5 minutes. Let cool. Stir together the panko and milk.
In a large mixing bowl, combine the cooled onions and garlic, panko mixture, beef, Montasio, basil, ricotta, parsley, egg, salt, and pepper.
Shape the meatball mixture into 48 meatballs. Place in two 9- by 13-inch baking dishes and bake uncovered 20-25 minutes. Pour marinara sauce over meatballs; cover tightly with aluminum foil and bake 10 minutes longer or until the meatballs are fully cooked and sauce bubbles.