American Grana Meatballs and Pasta – Marcella The Cheesemonger International Guilde des Fromagers
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American Grana Meatballs and Pasta

american grana meatballsThe Lady and I are big fans of BelGioioso’s American Grana and use is as our “Everyday Parm”. Personally, one of my favorite recipes is American Grana Crusted Buteo Regalis, but The Lady refuses to make it citing something about “endangered species”… like a give a feline’s whisker…. The Lady made Meatballs and Pasta this week and used American Grana… here’s what she did:


1 pound ground turkey (you can use beef or sausage; or a combination)

1/4 cup of seasoned bread crumbs

1 egg

Fresh basil, chopped

Fresh Rosemary, chopped

Salt and Pepper to taste

6 ounces of American Grana, shredded – divided in half


Marinara Sauce



Combine the ground meat, the bread crumbs, egg, salt, pepper and herbs and half of the American Grana. Form into balls.

Saute in EVOO until cooked through.

Serve over pasta with Marinara Sauce and top with more fresh herbs and half of the American Grana.

Marinara Sauce:

Saute onions, garlic and bell peppers until cooked through.

The Lady then adds fresh tomatoes (during the summer from The Man’s garden) or canned tomatoes and/or tomato sauce (the rest of the year).

She adds some chicken or beef broth and fresh herbs or combination of Italian herbs.

Simmer until thickened.

Toss in a little sugar, if you like your sauce sweet.

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