Jumbo Cheesy Italian Meatballs

- Deselect All - Extra-virgin olive oil, for brushing - 3 1/2 cups torn stale Italian bread (about 1/4 loaf) - 1 cup whole milk - 2 large eggs - 2 pounds ground beef chuck - 1 small bunch parsley, chopped(about 1 cup) - 1/2 cup grated parmesan cheese - 1 clove garlic, grated - Kosher salt - 1/2 teaspoon red pepper flakes - 4 mini mozzarella balls (bocconcini) - 2 tablespoons extra-virgin olive oil - 3 cloves garlic, thinly sliced - 1/4 to 1/2 teaspoon red pepper flakes - 1 28-ounce can crushed tomatoes - 3 to 4 sprigs basil, plus chopped leaves for topping - Kosher salt - Ricotta cheese, for topping

1. Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs (3 1/2 cups torn stale Italian bread). 2. Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes. 3. Meanwhile, make the sauce: Heat the 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the 3 cloves garlic, thinly sliced and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. 4. Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.

Imported from Copy Me That export. Original source: https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948 Servings: 4