Saucy Meatball Marinara | zojirushi.com

Ingredients (makes 12 Meatballs):

For Meatballs:

1 lb. ground beef
1 lb. ground pork
1 tsp. salt
1 egg, beaten
2/3 cup Italian bread crumbs
3 Tbsp. grated Parmesan cheese
1/2 cup milk
1/2 medium onion, minced
1 Tbsp. minced garlic
2 Tbsp. minced fresh Italian parsley
1/4 tsp. grated nutmeg
1/4 tsp. ground black pepper
1 Tbsp. olive oil

For Sauce:

25 oz. marinara sauce

For Topping:

3 Tbsp. shredded Parmesan cheese
2 Tbsp. fresh minced Italian parsley

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

In a large bowl, place both ground meats and salt, then mix well with a clean hand. Add beaten egg and mix again. Add the remaining ingredients for meatballs, except olive oil. Mix thoroughly, and set aside.

2

Heat olive oil in the Gourmet d’Expert® Electric Skillet and set the temperature to 360°F to preheat for approximately 6 minutes. Wet your hands, shape the mixture from step 1 into 12 evenly-sized balls, and place the prepared meatballs on the skillet to cook.

3

Turn meatballs every 2 minutes. Then cook for 15 minutes or until browned on all surfaces.

4

Reduce temperature to 280°F and remove extra grease from the skillet with a paper towel.

5

Add marinara sauce to the skillet and cook for 5 minutes. Turn the meatballs, place the lid, reduce the temperature to SIMMER, and cook for 15 minutes or until cooked through.

6

When finished, set the temperature to KEEP WARM. Remove the lid, sprinkle shredded Parmesan cheese and parsley.

7

Serve and consume meatballs within 2 hours. Enjoy!