RECIPE: MEATBALL SKILLET BAKE

INGREDIENTS
- 1 ½ lb. 80/20 Ground Beef
- 5 tbsp Unseasoned Bread Crumbs
- 1 cup Cooking Oil
- 2 ¼ tsp Granulated Garlic
- 2 tsp Salt
- ¾ tsp Oregano
- 1 ¼ tsp Basil
- 1 tsp Parsley Flakes
- 1/8 tsp Crushed Red Pepper
- ½ cup Milk
- 1 full jar Stancato’s Premier Sauce
- 2 tbsp Parmesan, grated
- ¾ cup Ricotta Cheese
- 1 cup Italian
- 6 Cheese Blend
- 2 tbsp Fresh Basil, Chiffonade
DIRECTIONS
Mix Beef, Bread Crumbs, Garlic, Salt, Thyme, Oregano, Basil, Parsley, Red Pepper, Milk, ¾ cup Premier Sauce, Parmesan and Ricotta Cheese in a mixing bowl thoroughly. Roll Meatballs approximately 2 oz weight in size. In large saute pan, heat 1 cup of Cooking Oil, place Meatballs in hot pan, brown and then flip. Remove Meatballs from saute pan, split meatballs in half between 2/7 inches cast iron skillets. Cover Meatballs with remaining Stancato’s Premier Sauce. One jar will be enough for both skillets and the sauce in the mix. Top each skillet with ½ cup of Italian 6 Cheese Blend. Place in 350 degree oven for 20 minutes, until cheese is golden brown. Remove from oven and garnish fresh Basil Chiffonade.