Ricotta Meatball Hoagies

These ricotta-laced beef meatballs taste like they came right out of an Italian grandmother's kitchen. Pile them on a hoagie roll to transform this appetizer into an entree.

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Ricotta Meatball Hoagies

Reviews (0)

4.0 by 70 people

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  • Makes: 12 servings
  • Serving Size: 5 to 6 meatballs
  • Makes: 65 to 70 meatballs
  • Prep: 40 mins
  • Bake: 22 mins to 25 mins 350°F

Ricotta Meatball Hoagies

Directions

  1. Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
  2. In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt, and pepper. Mix to form a uniform mass and shape the mixture into 2-inch balls. Test one meatball before starting the next process. If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
  3. Place meatballs on two parchment-lined 15x10x1-inch baking pans. Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
  4. In a very large skillet bring the marinara sauce to boiling. Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency. Garnish with Grana Padano, if desired, and serve over cooked pasta or on a hoagie roll to make these meatballs a meal.

From the Test Kitchen

Freezer Tip

Freeze leftover meatballs up to 1 month. When ready to use, in a very large skillet bring marinara sauce to a simmer. Add frozen meatballs; return to simmer. Cover; simmer 10 minutes or until heated through.

Fresh Tomato Marinara Sauce

Directions

  1. In a large saucepan cook pancetta (if using), onion, and garlic in hot oil over medium heat for 3 to 5 minutes or until pancetta starts to brown and onion is tender, stirring occasionally.
  2. Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.

From the Test Kitchen

Place sauce in an airtight container. Seal and chill in the refrigerator for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Ricotta Meatball Hoagies)

  • Per serving:
  • 71 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 22 mg chol. ,
  • 59 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 5 g pro.
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Reviews (2)

70 Ratings
486 Days Ago
2.0
Although they were tasty, the meatballs were quite a bit of work. The recipe called for two-inch meatballs, but I found that to make 70, they should have been one-inch. Used Parmesan cheese instead of the Grans Padano, which seemed to be fine. Did not care for the sauce at all -- the balsamic vinegar was overly strong. Will make another marinara sauce for the leftovers. When all said and done, will not make this again.
754 Days Ago
I'm not familiar with grana padano cheese, and I'm quite sure my local supermarkets don't carry it. Is there a reasonable substitute?

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