3T Ricotta Cheese
2T TO 3T Grated Parm. Cheese (Store Shelf Kind) (I did 2T!)
Stuffed 1/4c Shredd. Mozzarella Cheese
1/2 Green Pepper
3/4 SMALL Onion
1 nice size Garlic Clove
1T Dried Italian Seasoning
1/4tsp TO 1/2tsp Sea Salt (I did 1/4tsp)
1tsp Dried Parsley
1/4tsp Dried Oregano
1/4tsp Dried Basil
2 lb. Ground Beef
1/4c + 1/8c Milk
1/2c Instant Rice
1.5jars Favorite Spaghetti Sauce (I used Rinaldi Tom. Garlic Onion)
In blender, blend first 6 ingredients. Add blended stuff to large bowl. Add in seasoning. Then meat. Then milk, eggs, rice. Mix well. (Get those hands dirty) Roll into large balls. (Pic of ball size below-Don’t mind the messy hands.) Line pan with foil, spray with Butter Flavored Cooking Spray, or lightly butter. Add in balls. Top with 1/2 jar sauce. Cover with more foil. Bake 425 for 45min-1hr. 30minutes in, spoon juice over top. Cook rest of way. Serve with MORE Jarred Spaghetti Sauce. Side with homemade Garlic Toast (Melt butter add in garlic and garlic n cheese seasonings- Brush onto toast. Bake)
Ball Size I used:
*This is a slightly twisted version of a delicious dish I’ve had. An awesome family member used to make a version of this, that I still think of, and drool over, to this day.
There are other versions, like: Tomato Soup as topping, undiluted. Turkey Meat. More rice (1/2c per pound). Up the cheeses. Browning meatballs, prior to baking. Etc.
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