- 1 lb. mixed ground meat (beef, pork, veal)
- 2 Tbsp. grated Cello Romano Wedge
- 1 oz. Cello Romano Wedge, shaved
- ¼ cup finely chopped onions
- 1 Tbsp. finely chopped fresh parsley
- 1 garlic clove, minced
- Dash of salt
- ¼ cup olive oil
- 2 cups spaghetti sauce
- ¼ cup dry white wine
Nothing kicks off a celebration or family reunion quite like homemade meatballs. This Italian classic gets a Cello spin, featuring a mix of beef, pork, and veal along with both grated and shaved Cello Romano cheese. Your guests will be working hard to find seconds, but this recipe requires less than an hour of your time in the kitchen. Make sure you hand-roll your meatballs to the correct size to ensure accurate stovetop and oven cook time. Serve alone or with your favorite pasta!
- Heat oven to 300° F. Mix meat with grated Cello Romano, onions, parsley, garlic and salt just until blended.
- Shape into 2-inch meatballs. Roll meatballs, one at a time, in flour until evenly coated.
- Heat oil in large ovenproof skillet over medium heat. Add meatballs; cook until evenly browned on all sides, turning as needed. Drain meatballs; return to skillet.
- Stir in spaghetti sauce and wine; simmer over medium-low heat until meatballs are done (160° F) and sauce is thickened, stirring occasionally.
- Add the shaved cheese; stir to combine. Bake 5 to 10 minutes or until heated through.
- Sprinkle with additional grated cheese before serving, if desired.