Recipe: Quarter-Pound Sriracha Meatballs | Men’s Journal

Preheat oven to 400°F.

Pour milk above the bread in a bowl so bread absorbs the milk. In a independent bowl, combine onion, egg, beef, parsley, cheese, garlic, sriracha, salt, and Worcestershire sauce together. Gently fold in the bread and milk combination. Really do not overmix.

Divide the combination into 4 areas (¼ pound every) and kind every one into a meatball. Depress a cube of mozzarella into the center of every meatball, then cover up.

Space meatballs on a greased baking sheet so they do not touch. Bake meatballs for 30 minutes.

When meatballs are cooking, simmer tomato sauce. Once meatballs are cooked, location in simmering tomato sauce for ten minutes. Add a little more cheese to the leading. Serve.