Skip to main content
Navigation Menu

CHEETOS® Meatballs

Thanks for voting!

Classic Italian meets “Dangerously Cheesy”® These CHEETOS®, beef, pork and veal meatballs are served in a fresh, hearty tomato herb sauce and sprinkled with ricotta cheese.

Ingredients

5 ¼ cups

Pulverized CHEETOS® Crunchy Cheese Flavored Snacks

Extra virgin olive oil

¼ pound

Pancetta, cut into ¼ inch dice

6

Onions

Crushed red pepper

Kosher salt

6

Cloves garlic

3 28-ounce

Cans San Marzano tomatoes, passed through a food mill

½ pound

Ground beef

½ pound

Ground veal

½ pound

Ground pork

2

Large eggs

1 cup

Freshly grated Parmigiano, plus more as needed

¼ cup

Chopped fresh Italian parsley

2 cups

Ricotta cheese

2 cups

Dill pickles, cut into ¼-inch dice

1 cup

Finely chopped chives

Steps

Sauce

1

Coat a large saucepan with olive oil. Add pancetta bring to medium heat and cook for 6 to 8 minutes.

2

Add 4 onions (cut into ½ inch dice), 4 garlic cloves (smashed and finely chopped) and a pinch of red pepper. Season generously with salt; cook until the onions are soft, stirring frequently.

3

Add the tomatoes along with 2 cups of water. Add up to one more cup for consistency while cooking. Season generously with salt. Cook sauce for 2 to 3 hours, stirring occasionally.

Meatballs

4

Coat a large sauté pan with olive oil, add 2 onions (cut into ¼ inch dice), and bring to medium-high heat. Season onions generously with salt and cook until soft.

5

Add 2 finely chopped garlic cloves and a pinch of red pepper. Sauté for another 2 to 3 minutes. Turn off heat.

6

In a large bowl, combine the beef, veal, pork, eggs, Parmigiano, parsley and 5 cups pulverized CHEETOS®. Season with salt. Combine the mixture using your hands.

7

Add the onions and about ½ cup water. Combine mixture again — it should be wet.

8

Preheat the oven to 350ºF.

9

Using damp hands, shape the meat into balls a little larger than a golf ball. Roll each meatball around in 5 cups of pulverized CHEETOS®.

10

Deep-fry the meatballs until they are dark brown and very crispy. Place the meatballs on a sheet and into the oven for 10 minutes.

To Assemble:

11

Cook the meatballs in the sauce for 15 to 20 minutes or until the sauce clings nicely to the meatballs.

12

Place the meatballs in a serving dish, spoon sauce over the meatballs. Top with ricotta and diced pickles. Sprinkle with remaining pulverized CHEETOS® and chives.

Share This Recipe:

×