Description
These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you’re ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)
Ingredients
- ½ cup chopped fresh flat-leaf parsley
- 2 large eggs
- 3 tablespoons Worcestershire sauce
- 6 leaves fresh basil, or to taste
- 3 cloves garlic, minced
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 1 large yellow onion, finely chopped
- 1 cup shredded mozzarella cheese
- ⅔ cup freshly grated Parmesan cheese
- 3 tablespoons ricotta cheese
- 2 pounds ground beef chuck
- 1 pound Italian pork sausage
- 2 cups fresh bread crumbs
- 1 cup olive oil for frying
- 6 cups bottled marinara sauce, or more to taste
Prep Time: 1 hr
Cook Time: 2 hrs
Total Time: 3 hrs
Servings: 12