• 10 to 12 meatballs (see link to recipe above)
  • homemade sauce (see link to recipe above)
  • 15 oz Galbani Double Cream Ricotta
  • 6 oz. Galbani mozzarella, shredded
  • fresh basil, for garnish
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I have been making my homemade sauce and meatballs for a long time. I decided a few months ago, that I should be sharing these recipes. Click here for the recipes, and to see how I make them. Basically, I just took my homemade meatballs and sauce, some super amazing double cream ricotta and mozzarella cheese from Galbani, then created a bake!

I made mine in individual oven-safe bowls, but feel free to place in a casserole dish. I know some of you will have questions as to whether or not you need to make the meatballs/sauce. The short answer is no. However, to truly experience this recipe…they are a must-make. My recipe for the sauce/meatballs makes a lot, so you will definitely have extra for freezing.

two bowls of baked meatballs garnished with basil

Instead of frying, I always bake my meatballs. I just think the texture is so much better. After my sauce is finished, I place the baked meatballs in the sauce.

Heat oven to 350 degrees. Place meatballs in casserole, or in individual oven-safe bowls. Fill the gaps with the ricotta. I used the entire container. Add a few spoonfuls of sauce. Top with shredded mozzarella.

Place bowls on a cookie sheet and bake for just about 8 to 10 minutes. You are really only trying to warm up the ricotta and slightly melt the mozzarella. After, turn on the broiler and allow the cheese to brown. Serve with a garnish of fresh parsley and crusty bread. ENJOY!

two bowls of baked meatballs garnished with basil

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