• 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


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.

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