Description
Sbarro Mama’s Meatball Recipe — tender, oven-baked beef meatballs loaded with ricotta and Romano cheese, perfect for a hearty weeknight dinner and easy meal prep. Makes 5 servings in 37 minutes with 15 simple ingredients.
Ingredients
- 1 lb. Lean ground beef
- 1 Whole egg
- 3/4 cup Panko bread crumbs
- 1/2 cup Ricotta cheese
- 1 cup Romano cheese, shredded
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 2–3 cloves Garlic, minced
- 2 tsp Garlic powder
- 1 tsp Dried parsley
- 1 tsp Dried basil
- Cooked pasta of choice (spaghetti recommended)
- Jarred marinara sauce
Optional substitutions for dietary needs:
- Ricotta cheese: Substitute with a dairy-free alternative for a lactose-free version.
- Panko bread crumbs: Use gluten-free bread crumbs to make this dish celiac-friendly.
Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine lean ground beef, Panko bread crumbs, egg, ricotta cheese, Romano cheese, kosher salt, black pepper, minced garlic, garlic powder, dried parsley, and dried basil. Use your hands to gently mix everything together until all ingredients are well combined. Avoid over-mixing as this can lead to tough meatballs.
Step 2: Shape the Meatballs
Using a portion scoop or a tablespoon, scoop about 1 oz. of the meat mixture and roll it into balls with your hands. Place the meatballs evenly on a baking sheet lined with parchment paper. You should get about 25 meatballs from this mixture.
Step 3: Bake the Meatballs
Preheat your oven to 350°F. Bake the meatballs for 18-22 minutes or until they are fully cooked through and reach an internal temperature of 165°F. While the meatballs are baking, you can prepare your spaghetti.
Step 4: Prepare the Spaghetti
Cook your spaghetti according to the package instructions until al dente. Once done, drain and set aside.
Step 5: Serve with Marinara Sauce
Warm up your favorite jarred marinara sauce on the stove. Once the meatballs are done, serve them over a bed of spaghetti and pour marinara sauce generously on top. Garnish with freshly grated Romano cheese and parsley for an extra burst of flavor.
Notes
- Fridge Refrigerator Storage: Cool the fully cooked dish completely before transferring it to a tightly sealed, airtight container. Ensure the savory morsels are mostly submerged in the marinara sauce to prevent drying out. Keep chilled for a maximum of 4 days.
- Long-Term Freezer Stash: Place the cooled, sauce-covered beef rounds into heavy-duty freezer bags or safe containers. Squeeze out excess air to prevent ice crystallization. They will maintain their excellent texture and rich flavor profile for up to 3 months.
- Oven Reheating Method: Preheat your baking environment to 350°F. Place the chilled leftovers in a baking dish, cover tightly with aluminum foil to trap the steam, and bake for 25 minutes until the sauce is visibly bubbling vigorously at the edges.
- Microwave Quick Reheat: For a rapid lunch, place a single serving in a microwave-safe bowl. Cover with a vented splatter guard. Heat on medium-high power for 2 minutes, gently stirring the pasta and sauce halfway through to ensure perfectly even heating.
- Air Fryer Revival: To restore a slight external crust on previously cooked items stored without sauce, lightly spray the chilled rounds with olive oil. Air fry at 375°F for 6 minutes, shaking the basket once for consistent thermal distribution.
- Prep Time: 15
- Cook Time: 22
- Category: Dinner Ideas
Nutrition
- Serving Size: 5 servings
- Calories: 580 calories
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 115mg