Ingredients:
- Stone & Skillet English Muffins
- Your favorite tomato sauce, we like Rao's
- 2 T olive oil
- 2 lbs 80% lean ground beef
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup bread crumbs
- 1/4 cup chopped parsley
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground fennel
- Fried onions
- Shredded mozzarella
Preparation:
- Using a small sharp knife, cut into the top of the muffin at an angle so that the tip of the knife is going into the center of the muffin. Using a slicing motion, and your other hand to stabilize the muffin, cut all the way around the top so that you can take out the centerpiece.
- With the remaining muffin, use your thumbs to push down the inside of the muffin and pinch the sides. Don't worry, we'll make a video about how to do this soon!
- Put muffins on a sheet tray and set aside.
- In a small saucepan, warm tomato sauce on medium-low heat.
- Set the oven to broil on high heat and put the rack in the middle of the oven.
- Mix all the meat, ricotta cheese, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a bowl with your hands until thoroughly combined.
- Pink off a grape size chunk of meat and roll with your hands to form a ball.
- Place rolled meatballs on a sheet tray.
- Once all meat has been rolled into balls, set a large skillet on medium-high heat.
- Once heated, add olive oil to the pan and start loading pan with meatballs. Don't overcrowd the pan.
- With a spoon, turn meatballs over once one side is cooked.
- Remove cooked meatballs and replace pan with uncooked meatballs.
- Once all meatballs are cooked start to fill your muffins with 6-7 meatballs each.
- Take warm tomato sauce and spoon over the meatballs.
- Sprinkle mozzarella cheese over the sauce and meatballs and put sheet tray in the oven to melt the cheese.
- Once the cheese has melted and is bubbly, take and out serve right away!
