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Popular in Food

Catelli's Mini Summer Meatballs

4.5 by 17 people
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  • Makes: 20 servings
  • Serving Size: 2 meatballs and 1-1/2 tablespoons sauce
  • Yields: 40 meatballs
  • Prep: 25 mins
  • Cook: 20 mins
  • Bake: 10 mins 450°F

Catelli's Mini Summer Meatballs



  1. Preheat oven to 450 degrees F. In a large bowl combine egg, beef, sausage, ricotta cheese, panko, onion, the 1/2 cup Parmesan, the garlic, thyme, parsley, and salt with hands. Form mixture into forty 1-1/2-inch meatballs.
  2. Heat an extra-large cast-iron skillet with olive oil. Brown meatballs, half at a time, in hot skillet about 10 minutes per batch. Return all meatballs to skillet. Bake for 10 minutes or until done (160 degrees F).
  3. Spoon sauce into two small cast-iron skillets or serving dishes (cast-iron skillets can be heated or kept warm on a grill). Place baked meatballs in sauce, turning to coat. Sprinkle with chopped parsley and the 2 tablespoons Parmesan. Serve meatballs with bamboo skewers.

Domenica's Simple Tomato-Garlic Sauce



  1. In a large saucepan cook garlic and crushed red pepper in hot oil over medium heat for 1 minute. (Do not let garlic brown, which causes it to develop a bitter taste.) Stir in tomatoes and salt. Bring sauce to boiling. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts (Catelli's Mini Summer Meatballs)

    Per serving:
  • 217 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 53 mg chol.,
  • 468 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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