The Classic Italian Blitzkrieg Ball

Total Time:
1 hr 10 min
30 min
Inactive Prep:
40 min
6 to 8 servings


  • 3 tablespoons minced garlic
  • 1 onion, finely minced or grated
  • 1 cup fresh Italian parsley, chopped
  • 1/3 cup ricotta cheese
  • 1/4 cup grated Parmesan, plus 1/3 cup for serving
  • 2 tablespoons kosher salt
  • 1 tablespoon dried oregano
  • 1 tablespoon ground black pepper
  • 2 pounds ground beef
  • 1 1/2 cups unseasoned breadcrumbs
  • 2 eggs, lightly beaten
  • 1 carrot, finely grated
  • 1 jar marinara sauce


Preheat the oven to 375 degrees F.

Saute the garlic and onions over medium heat until the onions are translucent. Set aside and let cool.

Combine the parsley, ricotta, 1/4 cup Parmesan, the salt, oregano and pepper in a bowl. Add the onion and garlic mixture with the beef, breadcrumbs, eggs and carrots. Mix gently by hand, being careful not to over-mix.

Roll out 21 meatballs by hand and arrange on a baking sheet. Bake for 30 minutes. Meanwhile, heat the marinara sauce in a saucepan.

Arrange the meatballs on a platter and top with the marinara sauce and remaining Parmesan.


This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.