Jumbo Cheesy Meatballs. Cheesy Meatballs are soft, juicy and tender, simmered in a rustic homemade tomato sauce. Topped with melted mozzarella cheese and serve over spaghetti for a..food, jumbo cheese filled meatballs, jumbo cheesy italian meatballs, tasty cheesy meatballs icon. Jumbo cheese filled meatballs Jumbo cheesy italian meatballs Tasty cheesy meatballs. გვერდებიმედიატელევიზია და ფილმებისატელევიზიო ქსელიFood NetworkვიდეოებიHow to Make Jumbo Cheesy Italian Meatballs.

By The Good Housekeeping Test Kitchen. Juicy beef (or lamb!) meatballs, covered in gooey mozzarella cheese sounds like the perfect dish to share with the family. My recipe for Jumbo Meatballs and Spaghetti will be a favorite with your family! You can cook Jumbo Cheesy Meatballs using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Jumbo Cheesy Meatballs

1. You need 250 gm of ground beef.
2. Prepare 250 gm of ground pork.
3. You need 100 gm of whole milk ricotta cheese.
4. You need 1 cup of Parmigiano-Reggiano cheese, grated.
5. You need 1 cup of bread crumbs.
6. Prepare 1 of egg.
7. You need 2 cloves of garlic, minced.
8. Prepare 4 Tbsp of chopped onions.
9. Prepare 1 tbsp of olive oil.
10. Prepare 2 tbsp of salt.
11. It's 1 tbsp of black pepper.
12. You need 2 cups of tomato sauce.
13. It's 1/2 cup of chopped fresh basil.

Are these truly Jumbo Homemade Meatballs? Or are they tiny, round meatloaves? Something to ponder as you dig in to these homemade meatballs. This easy, cheesy meatball bomb recipe is an explosion of flavor.

Jumbo Cheesy Meatballs step by step

1. Place all ingredients except the tomato sauce and the extra-virgin olive oil in a medium-size bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm..
2. Coat your hands in olive oil and form fist size balls.
3. Heat the tomato sauce in a saucepan over medium heat, then drop the meatballs into the sauce and add enough water to allow the sauce to reduce and simmer but not so much that the sauce is totally liquid. Cook for about 10 minutes on one side, then turn the meatballs over, add some more water, and cook for another 10 minutes, using a spoon to cover the meatballs with the sauce as they simmer. Remove from heat and let rest for 5 minutes..
4. Serve with chopped parsley, salt and pepper, more Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil..

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