Growing up I was a lucky kid. I’ve been surrounded by good food and home-cooked meals my whole life. Because of this I am a self-proclaimed food snob today. Thinking back, I don’t know how my parents did it. Amid full-time jobs, after school activities, homework and regular sisterly fights we still had a home-cooked dinner on the table every night. And not just on Sundays! Now, as an adult with a full-time job and nobody to cook for except myself, I am barely able to find time to cook on most weeknights. Oftentimes dinners for me are oatmeal or cereal. That becomes boring real fast…beeliieve me! It’s important to think creatively with food and find meals that are balanced. I appreciate recipes like this one…that brings the authentic flavors of a Sunday Italian dinner to “Tuesday night.”
Meatballs are a food I’ve eaten about 10,000 times. Minimum. They were standard fare growing up but were always slow-cooked in a huge pot of spaghetti sauce alllll dayyyy loooong. I’m happy to say that we enjoyed these KRAFT 4 Cheese Meatballs and they can be prepped in about 15 minutes and on your table in under an hour.
We teamed up with KRAFT and Hunt’s to create delicious AND authentic recipes that even families with busy schedules can enjoy on weeknight evenings. Because when all is said and done what better time is there to catch up with your family than over family dinners?
You can check out our recipes, which will be featured on the Kraft Parmesan Italian Dinner site beginning on the 25th. Check back each week as they feature a new Italian Sunday Dinner made simple!
I am working in partnership with the KRAFT brand and I am receiving compensation for my participation in this campaign. All thoughts/opinions are 100% my own.
Yield: 6 servings
1½ pounds mixed ground beef and pork
¾ cup ricotta cheese
1 pkg (6 oz) FRESH TAKE Classic Four Cheese Recipe Cheese Breadcrumb Mix
½ cup Kraft shredded parmesan cheese
½ yellow onion, finely diced
1 clove garlic, minced
1 teaspoon Italian seasoning
1 can (28 oz) Hunts tomato sauce
handful fresh parsley, chopped
Preheat oven to 375 degrees F. Combine ground meat, onion, garlic, ricotta cheese, Italian seasoning and half the cheese/breadcrumb mix, be careful to not over mix. Shape into 15-18 balls, using about 2 tablespoons for each meatball. Place in 13×9-inch baking dish coated with cooking spray. Bake for 25 minutes.
Pour tomato sauce over meatballs. Top with remaining cheese/breadcrumb mix and sprinkle the top with shredded parmesan. Bake 10 more minutes, until meatballs are cooked through. Sprinkle with parsley. Serve plain, with pasta or as sammies like us.
Source: slightly adapted from Kraft Recipes