Servings: 24 Servings
Calories: 456kcal
Equipment
- Mixing bowl
- Cast Iron Skillet or Grill Pan
- Steaming Lid or Foil
Ingredients
- 2 lb Hamburger
- 6 lbs Ground Pork
- 3 tbsp Celery Salt
- 3 tbsp Garlic Powder
- 3 tbsp Oregano
- 3 tbsp Black Pepper
- 3 tbsp Onion Salt
- Your Ragu Sauce
- Fresh shredded Mozzarella
Instructions
- In a mixing bowl, combine the hamburger, ground pork, celery salt, garlic powder, oregano, black pepper, and onion salt. Mix well until all ingredients are evenly distributed.
- Roll the mixture into small balls, about 1 inch in diameter.
- Heat a cast iron skillet or grill pan over medium heat.
- Add the meatballs to the heated pan and cook for about 10 minutes, flipping occasionally until they are browned on all sides.
- Once the meatballs are cooked, add them to your Ragu sauce in a separate pan. Stir to coat the meatballs evenly with the sauce.
- Cover the pan with a steaming lid or foil and let the meatballs simmer in the sauce for about 10 minutes, until they are fully cooked.
- Remove from heat and sprinkle fresh shredded mozzarella on top of the meatballs.
- Let it sit for a few minutes until the cheese is melted and gooey.
- Serve hot dago over pasta or rice, or with your choice of side dish.
Notes
- For a spicier version, add red pepper flakes to the meatball mixture.
- Use freshly grated Parmesan cheese as an additional topping for extra flavor.
- If you don’t have a steaming lid, use foil to cover the pan while the meatballs simmer in the sauce.
- Serve with garlic bread or a side salad for a complete meal.
- Double the recipe and freeze half for an easy meal on busy days.
Nutrition
Calories: 456kcal
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