Carrabba's Italian Grill Shreveport, LA
Herbed Ricotta. While the meatballs bake, make the ricotta. Add the ricotta, 2 tablespoons of the parmesan, chives, parsley, thyme, salt, and pepper to a small bowl. Stir to combine all ingredients.*. To serve, spread two plates or shallow bowls each with half of the ricotta. Top each plate with two meatballs and marinara sauce.
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Directions: Combine all ingredients, except olive oil in bowl. Roll mixture into 1 1/2″ balls. Pour olive oil on a 2″ x 13″ x 9″ baking pan and place meatballs on top; swirl pan around to coat meatballs in oil.
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Spray down a sheet pan or a foil pan with pan spray. Using an ice cream scoop, messily place the mixture onto the sheet pan. Form meat into golf ball size balls, cover with plastic wrap and refrigerate until chilled, about 30 minutes. Place them into a 450-degree oven for 12-15 minutes.
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Preheat oven to 450 degrees. Spoon some marinara into the bottom of a casserole dish, add the meatballs, then spoon some sauce on top of each one as well. Bake uncovered for 15 minutes. Garnish with fresh basil leaves. Enjoy!
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Saute the onions and garlic in oil until translucent. Set aside to cool. Mix all the other ingredients, including the onions and garlic, until evenly combined. Once all of the ingredients are thoroughly combined, create 3 ounce meatballs. Arrange the meatballs inside of the crockpot and cook on Low for about 3 to 4 hours, or until cooked through.
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1⁄8 teaspoon sea salt. 1⁄4 teaspoon pepper. 1 cup olive oil. preheat oven to 375. combine everything but oil in a bowl. heat oil over medium high heat. roll mixture into 1 1/2 inch balls and fry til almost done but not completely. bake in oven for 25 minutes.
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Set aside to cool. *Preheat oven to 375° F. *Mix remaining ingredients together, except for the oil used for frying/browning. *Roll meat into 1-½" balls (or use a small cookie/melon scoop). *Heat oil in a skillet and fry meatballs just to brown all sides, but not completely cooked through. *Drain on paper towels.
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Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil. Bake meatballs in 400°F oven for 15-20 minutes, until golden brown, but not cooked completely through. Remove meatballs from oil, drain on paper towels, and stir into your favorite pasta sauce.
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Roll mixture into 1 1/2" balls. Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil. Bake meatballs in 400°F oven for 15-20 minutes, until golden brown, but not cooked completely through. Remove meatballs from oil, drain on paper towels, and stir into your favorite pasta sauce.
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Place a rack about 5-6" underneath the broiler, then preheat it on high. Form the ricotta meatballs. Using a large muffin or cookie scoop (about 5 ½ Tbsp per scoop), portion out the meatballs into heaping rounds. Place them on a parchment lined rimmed baking sheet. Yields 9-10 large meatballs.
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Method 1: Bake with sauce - Once the meatballs are browned, add ¾ of the marinara sauce to a 9x13-inch casserole dish. Add the meatballs and top with remaining sauce. Cover and bake at 375 degrees for 30 minutes. Remove the cover and add dabs of the remaining herb ricotta on top. Bake uncovered for 15 more minutes.
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Instructions. Prepare the arrabiata sauce in advance according to the recipe. In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, parsley, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined. 1 lb ground chuck, 3/4 cup ricotta cheese, 2 tbsp Sicilian oregano.
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STEP 1 - Mix the ingredients. Mix all the ingredients gently but thoroughly, until well combined. STEP 2 - Form the meatballs. Lightly oil your hands, and form 1-inch (2½-cm) meatballs (about 1 full tablespoon each). STEP 3 - Roll them in flour. Roll the meatballs in flour and place them on a baking tray.
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INSTRUCTIONS: Preheat the oven to 400°F. In a large bowl, combine the ground beef, ground pork, dry breadcrumbs, minced garlic cloves, eggs, minced green onions, minced yellow onion, grated Parmesan cheese, grated Romano cheese, minced fresh parsley, minced fresh basil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
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directions. Combine all ingredients except olive oil in a bowl. Heat oil in large saute pan over medium high heat. Roll mixture into 1 1/2" balls and fry until golden brown. Remove with a slotted spoon lined with paper towels.
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Oven: Place thawed pre-baked meatballs on a baking tray and bake in a preheated 350°F (175°C) oven until heated through; about 10-15 minutes, depending on the size of your meatballs. Stovetop: Place frozen or thawed pre-baked meatballs in a simmering sauce on the stovetop for about 30 minutes; until reheated throughout.