Pomodoro Meatballs
Distilled Pomodoro is a secret weapon for flavorful, delicious meatballs that are perfect as an appetizer, or with a huge bowl of your favorite pasta.
INGREDIENTS
1/4 cup seasoned breadcrumbs
1/4 cup whole milk ricotta
1 beaten egg
3 tablespoons Distilled Pomodoro
1/2 cup grated Parmesan, plus extra for serving
1 pound 90/10 ground beef
1/2 teaspoon salt
Chopped Italian parsley, for garnish
INSTRUCTIONS
Preheat oven to 350F.
In a medium bowl combine the breadcrumbs, ricotta, egg, 2 tablespoons of Distilled Pomodoro and Parmesan. Stir well to combine and allow the mixture to sit at room temperature for 15 minutes.
Add the ground beef and salt to the breadcrumb mixture and gently combine.
Roll into 12 meatballs and transfer to a parchment-lined baking sheet.
Bake meatballs for 20-25 minutes, until cooked through. Remove meatballs from the oven and rest for 10 minutes before serving.
Garnish with grated Parmesan, remaining Distilled Pomodoro and parsley.
Pomodoro Meatballs
Ingredients
Instructions
- Preheat oven to 350F.
- In a medium bowl combine the breadcrumbs, ricotta, egg, 2 tablespoons of Distilled Pomodoro and Parmesan. Stir well to combine and allow the mixture to sit at room temperature for 15 minutes.
- Add the ground beef and salt to the breadcrumb mixture and gently combine.
- Roll into 12 meatballs and transfer to a parchment-lined baking sheet.
- Bake meatballs for 20-25 minutes, until cooked through. Remove meatballs from the oven and rest for 10 minutes before serving.
- Garnish with grated Parmesan, remaining Distilled Pomodoro and parsley.