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CHEETOS® Meatballs

Prep Time:

20 min

Cook Time:

3 hr

Total Time:

3 hr 20 min



Classic Italian meets “Dangerously Cheesy”®. These CHEETOS®, beef, pork and veal meatballs are served in a fresh, hearty tomato herb sauce and sprinkled with ricotta cheese.


How to make it

  • Sauce

  • 1

    Coat a large saucepan with olive oil. Add pancetta bring to medium heat and cook for 6 to 8 minutes.

  • 2

    Add 4 onions (cut into 1/2 inch dice), 4 garlic cloves (smashed and finely chopped) and a pinch of red pepper. Season generously with salt; cook until the onions are soft, stirring frequently.

  • 3

    Add the tomatoes along with 2 cups of water. Add up to one more cup for consistency while cooking. Season generously with salt. Cook sauce for 2 to 3 hours, stirring occasionally.

  • Meatballs

  • 1

    Coat a large sauté pan with olive oil, add 2 onions (cut into 1/4 inch dice), and bring to medium-high heat. Season onions generously with salt and cook until soft.

  • 2

    Add 2 finely chopped garlic cloves and a pinch of red pepper. Sauté for another 2 to 3 minutes. Turn off heat.

  • 3

    In a large bowl, combine the beef, veal, pork, eggs, Parmigiano, parsley and 5 cups pulverized CHEETOS®. Season with salt. Combine the mixture using your hands.

  • 4

    Add the onions and about 1/2 cup water. Combine mixture again — it should be wet.

  • 5

    Preheat the oven to 350ºF.

  • 6

    Using damp hands, shape the meat into balls a little larger than a golf ball. Roll each meatball around in 5 cups of pulverized CHEETOS®.

  • 7

    Deep-fry the meatballs until they are dark brown and very crispy. Place the meatballs on a sheet and into the oven for 10 minutes.

  • To Assemble:

  • 1

    Cook the meatballs in the sauce for 15 to 20 minutes or until the sauce clings nicely to the meatballs.

  • 2

    Place the meatballs in a serving dish, spoon sauce over the meatballs. Top with ricotta and diced pickles. Sprinkle with remaining pulverized CHEETOS® and chives.

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