MEATBALL PARMESAN

In Appetizer, Main Dish 20 views

This baked Meatball Parmesan recipe features traditional meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. A classic and simple dish that is beautiful yet delicious.

Meatballs are a staple at our home. I make them frequently and I make them a wide range of ways. I chose to make these meatballs with ground pork, on the off chance that you’ve never messed with pork meatballs I strongly suggest them! To the extent the formula for this prepared Meatball Parmesan, it’s essentially my conventional meatballs formula I utilize, several eggs, a few breadcrumbs, salt and pepper, an onion and a few spices. So straightforward yet pressed loaded with such a lot of flavor!

These little spheres of goodness come in such countless various structures. At the lower part of the page I’ve recorded a few plans for other tasty meatballs here on the blog, so continue looking over in case you’re searching for a bit of motivation.

As far as what precisely makes this formula unique, today I chose to prepare this Meatball Parmesan as I was searching for a bit of a better supper. Despite how they’re cooked these meatballs are pressed loaded with flavor, so we should get into it!

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Tips For Making The Best Meatball Parmesan

  1. Meatballs are great baked, because most of the fat from the meat is left in the pan and you end up with somewhat lean meatballs. You need to make sure you introduce a sauce at the end however to prevent them getting dry.
  2. Make sure you grate your cheese fresh, it makes a big difference. Also grate your onion instead of chopping it, so much easier!
  3. Fresh breadcrumbs over store bought will make a world of difference flavor and moisture wise!
  4. If you find your meatballs are a little tough, try subbing the breadcrumbs for cubed meat soaked in a little milk, it’s a traditionally Italian way to retain some moisture.
  5. Still find your meatballs aren’t turning out the way you like? Consult this page to see if you’re making any meatball blunders.

This baked Meatball Parmesan recipe features traditional meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. A classic and simple dish that is beautiful yet delicious.

  • Prep: 20 mins
  • Cook: 55 mins
  • Total: 1 hr 15 mins

INGREDIENTS

  • 1 1/2 pound ground pork
  • 1 medium onion chopped
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
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INSTRUCTIONS

  1. Preheat oven to 375 F degrees. Spray a baking sheet with cooking oil.
  2. In a large bowl add ground pork, onion, eggs, breadcrumbs, oregano, basil and season with salt and pepper. Mix everything with your hands and form into 24 big meatballs. There should be enough for 24 meatballs. Place meatballs onto the baking sheet and place in the oven. Bake for about 35 to 40 minutes or until meatballs are cooked through.
  3. Pour half a cup of marinara sauce onto the bottom of a skillet. Arrange the meatballs in the skillet, they and top each meatball with some of the remaining marinara sauce. Cook on medium heat for about 5 minutes or until sauce is bubbly.
  4. Sprinkle meatballs with mozzarella and Parmesan cheese and place in the oven for another 5 minutes or until the cheese melts. Garnish with some extra basil if preferred.

RECIPE NOTES

  • This recipe yields 24 meatballs, nutritional information is per meatball.
  • Can I use any other type of meat: Any ground meat would work. Ground beef would work great as well. You can also combine meats like ground pork and ground beef together.
  • Can I fry these: Yes! Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.
  • Leftovers: This Meatball Parmesan recipe will last 3 – 4 days in the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with. Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they’ll keep for up to 3 months.
  • Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Nutrition Information:

Serving: 1meatball | Calories: 111kcal (6%) | Carbohydrates: 2g (1%) | Protein: 7g (14%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Cholesterol: 38mg (13%) | Sodium: 185mg (8%) | Potassium: 134mg (4%) | Vitamin A: 105IU (2%) | Vitamin C: 1.2mg (1%) | Calcium: 49mg (5%) | Iron: 0.6mg (3%)

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