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
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5 ¼ cups |
Pulverized CHEETOS® Crunchy Cheese Flavored Snacks |
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Extra virgin olive oil |
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¼ pound |
Pancetta, cut into ¼ inch dice |
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6 |
Onions |
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Crushed red pepper |
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Kosher salt |
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6 |
Cloves garlic |
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3 28-ounce |
Cans San Marzano tomatoes, passed through a food mill |
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½ pound |
Ground beef |
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½ pound |
Ground veal |
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½ pound |
Ground pork |
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2 |
Large eggs |
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1 cup |
Freshly grated Parmigiano, plus more as needed |
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¼ cup |
Chopped fresh Italian parsley |
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2 cups |
Ricotta cheese |
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2 cups |
Dill pickles, cut into ¼-inch dice |
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1 cup |
Finely chopped chives |
Steps
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Sauce |
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1 |
Coat a large saucepan with olive oil. Add pancetta bring to medium heat and cook for 6 to 8 minutes. |
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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. |
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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. |
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Meatballs |
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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. |
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5 |
Add 2 finely chopped garlic cloves and a pinch of red pepper. Sauté for another 2 to 3 minutes. Turn off heat. |
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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. |
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7 |
Add the onions and about ½ cup water. Combine mixture again — it should be wet. |
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8 |
Preheat the oven to 350ºF. |
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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®. |
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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. |
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To Assemble: |
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11 |
Cook the meatballs in the sauce for 15 to 20 minutes or until the sauce clings nicely to the meatballs. |
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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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