Ingredients
• 1 lb. ground beef 90% lean
• 1 tsp. minced garlic
• ¼ cup grated Parmigiano-Reggiano
• ½ cup whole milk ricotta • ½ cup panko
• 1 egg
• ¼ cup milk
• Salt and pepper to taste
• Cooking spray
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 tbsp. chopped parsley
Instructions
1. Place raw meat in a bowl and add garlic, Parmigiano-Reggiano, ricotta, panko, egg, salt, pepper, and milk — mix thoroughly.
2. Form into individual balls, 1½ – 2 inches in size.
3. Preheat oven to 350°F and coat a 10-12-inch carbon steel pan with cooking spray.
4. Bake meatballs in a single layer for 12-18 minutes, until completely cooked and browned.
5. Remove pan from oven, carefully drain any fat, then add the marinara sauce and top with mozzarella.
6. Return pan to oven for 10-15 minutes or until cheese is noticeably melted.
7. Remove from oven and let cool 10 minutes.
8. Top with parsley and enjoy!
