This One Thing Massively Improved My Baked Ziti

Head to https://squarespace.com/sipandfeast to save 10% off your first purchase of a website or domain using code SIPANDFEAST. Today we're making baked ziti with mini meatballs! This is such a great combination and really much better than traditional baked ziti. The meatballs add so much more flavor. I hope you enjoy it! SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** BAKED ZITI WITH MINI MEATBALLS: https://www.sipandfeast.com/baked-ziti-meatballs/ INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates) For the tiny meatballs ½ pound (225 grams) ground 80/20 chuck ½ pound (225 grams) ground pork 2 large eggs ¼ cup flat-leaf Italian parsley - minced ¾ teaspoon kosher salt ½ cup (60 grams) Italian seasoned breadcrumbs 3 cloves garlic minced ½ cup (40 grams) Pecorino Romano - grated For the sauce ¼ (56 grams)cup olive oil 1 medium onion - diced 4 cloves garlic - sliced ¼ teaspoon crushed red pepper flakes optional 2 28-ounce cans (1600 grams total) plum tomatoes - hand crushed or blender pulsed salt and pepper to taste Remaining ingredients 1 pound (454 grams) ziti or penne, rigatoni, etc 1 pound (454 grams) mozzarella - shredded, divided 1 pound (454 grams) ricotta ½ cup (40 grams)Pecorino Romano - grated FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.