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The Classic Italian Blitzkrieg Ball

Recipe from: Marky Ramone's Cruisin' Kitchen

It's meatball mania at Marky Ramone’s Cruisin’ Kitchen in New York City where you can dine on ‘Italian Blitzkrieg balls’ covered in Marky’s own marinara or a ‘Buffalo hot wing ball’ with blue cheese and slaw.

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3 tablespoons garlic, minced
1 onion, finely minced or grated
1 cup fresh Italian parsley, chopped
1 tablespoon dried oregano
1/4 cup Parmesan cheese, grated
1/3 cup Ricotta cheese
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 eggs, lightly beaten
1 carrot, finely grated
2 pounds ground beef
1-1/2 cups breadcrumbs, unseasoned

Preheat oven to 375 degrees Fahrenheit.

Sauté garlic and onion over medium heat until onion becomes translucent. Set aside and allow to cool.

In a bowl combine parsley, oregano, Parmesan cheese, Ricotta cheese, salt and pepper. Add onion and garlic into bowl, then and add eggs, carrot, ground beef and breadcrumbs. Mix gently by hand, being careful not to over mix.

Roll out 21 meatballs by hand and arrange on sheet pan. Bake meatballs for 30 minutes.

21 Meatballs
1/3 cup Parmesan cheese
1 jar marinara sauce

Meanwhile heat one jar of marinara sauce in a saucepan. Arrange meatballs on a platter and top with marinara sauce and grated Parmesan cheese.

Yield: 21 Meatballs