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Rachael Ray Cheese Balls Recipe

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: appetizer
Cuisine: Persian
Servings: 6

Ingredients

  • 1 1/2 pounds ground Sirloin
  • 1 large egg beaten
  • 1 cup Italian bread crumbs
  • 1 medium onion chopped
  • 4 garlic cloves crushed and minced
  • 1/2 tablespoon red pepper flakes
  • 2 tablespoon Worcestershire sauce
  • 1/4 cup flat-leaf parsley leaves chopped
  • 1/4 cup grated Parmigiano or Romano
  • Coarse salt and Black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves crushed and chopped
  • 1/2 tablespoon crushed red pepper flakes
  • A handful of flat-leaf parsley chopped
  • 1 28 ounces can of crushed tomatoes
  • 1 14-ounce can chunky style crushed tomatoes
  • Salt and freshly ground black pepper
  • 4 semolina crusty sub rolls
  • 1 10 ounces bag shredded Provolone
  • Shredded basil leaves for garnishing

Instructions

  • Take a large-sized bowl and put the grounded sirloin in it. Make some space at the center and add a beaten egg in it along with the bread crumbs.
  • Add onion, garlic, red pepper flakes, Worcestershire sauce, parsley, and shredded cheese. Also, sprinkle the salt and pepper.
  • Mix all the ingredients until well combined. Roll the mixture into balls and then put the balls in a baking pan after you have greased the pan.
  • Cook for 10-15 minutes and then check if they are properly cooked.
  • After heating a saucepan on the stovetop, heat some oil and fry the minced garlic in the oil. Add the herbs and pepper and cook for a minute.
  • Add the tomatoes and again sprinkle salt and pepper to season the mixture.  Boil and simmer the sauce.
  • Dip the cooked meatballs in the sauce. Top the dish with the shredded cheese and use the broiler to melt it. Sprinkle the chopped basil at the top and Serve.
  • You can also serve potato fried paired up with these meat and cheese balls.