- 1/3 cup chunky pasta sauce
- 2 pounds ground sirloin
- 1 cup grated Parmigiano-Reggiano cheese
- 3/4 cup crushed buttery round crackers (such as Ritz®)
- 1 egg
- 4 cloves garlic, chopped
- 1 1/2 teaspoons dried parsley
- 1 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- 1 pinch red pepper flakes
- 1 pinch salt and freshly ground black pepper to taste
- Preheat oven to 425 degrees F (220 degrees C). Coat the bottom of a 9x13-inch baking dish with pasta sauce.
- Place ground sirloin, Parmigiano-Reggiano cheese, crushed crackers, egg, garlic, parsley, allspice, oregano, red pepper flakes, salt, and pepper in a large bowl; mix by hand until combined. Form mixture into meatballs slightly larger than golf balls.
- Arrange meatballs over sauce in the baking dish. Cover baking dish with aluminum foil.
- Bake in the preheated oven until juices run clear, about 30 minutes. Uncover and continue baking until meatballs start to brown, 5 to 7 minutes.
05/08/2018
recipepes.com
Sicilian Meatballs, recipe
PT15M
PT1H
5
455 calories
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