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
| Amount | Ingredient |
|---|---|
|
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
| Step | Direction |
|---|---|
|
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. |
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