Ancestral Inheritance Menu Cottage Cheese Meatball Marinara :: The Best Recipes

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Cottage Cheese Meatball Marinara

"The quest to make a healthier meatball has been a challenge. Often using leaner floor meats ends in hard and dry meatballs. Cottage cheese is the 'secret' ingredient that maintains those higher-for-you meatballs wet and scrumptious. Share the fun and host a weekend meatball celebration. Invite your pals over to make big batches of those tasty, oven-baked meatballs to fill anybody's freezer with a brief weeknight meal answer."

Ingredients :

• 1 cup Nordica 2% Cottage Cheese
• 1/2 cup undeniable dry breadcrumbs
• 1/four cup grated Ivanhoe Parmesan Cheese, or as needed
• three cloves garlic, minced and divided
• 2 eggs, gently beaten
• 1/2 teaspoon salt
• half teaspoon pepper
• 1 pound greater lean ground red meat
• 1 mild Italian beef sausage, casing removed
• three cups passata or pureed, strained tomatoes
• half of cup grated onion
• Pinch hot pepper flakes
• half cup chopped fresh basil leaves

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H10M

• Preheat the oven to 425 tiers F (220 degrees C). Stir the cottage cheese with the breadcrumbs, Parmesan cheese, 1 clove garlic, eggs and half every of the salt and pepper until properly blended. Crumble within the floor beef and sausage meat; gently mix till properly blended.
• Shape the aggregate into 24 equal-sized meatballs; set up, in a single layer, in a 9 x thirteen-inch (3 L) baking dish. Bake for 15 mins or till gently browned and set.
• Meanwhile, stir the passata with the grated onion, hot pepper flakes, last garlic, salt and pepper. Pour the tomato combination frivolously over the meatballs and prepare dinner for half-hour or till meatballs are cooked via and sauce is barely thickened; lightly stir in basil. Serve with extra Parmesan cheese to taste. Serve meatballs over warm cooked pasta or rice.

Notes :

• To shorten the prep time, make 12 big meatballs rather the small ones.
• Spoon the meatballs into long buns and top with shredded mozzarella or provolone cheese for a meatball submarine sandwich.
• Recipe doubles or triples easily to serve a crowd.
• Increase warm pepper flakes to taste for a spicier sauce.
• Make beforehand: After baking the meatballs for 15 minutes, cool barely and switch to an air-tight box in conjunction with the uncooked sauce. Reserve in the refrigerator for 1 day or freeze for up to a few months. Thaw within the refrigerator overnight. Cook for 30 to 40 minutes or until bubbly and thickened.

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