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Meatball Parm

Meatball Parm

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  • 1/4 Cup canola oil
  • 1 onion, diced finely
  • 1 clove garlic, grated
  • 1/4 Cup parsley, chopped roughly
  • 8 Ounces ground beef
  • 8 Ounces ground veal
  • 8 Ounces ground pork
  • 1 egg
  • 1/2 Cup grated Parmesan, plus more to taste
  • 1 Cup breadcrumbs
  • 1/4 Cup milk
  • Salt, to taste
  • 1 Cup all-purpose flour
  • 1 1/2 Cup tomato sauce, plus more to taste
  • Shredded mozzarella, to taste


Preheat the oven to 200 degrees. Place a baking dish filled with water in the lower rack of the oven.

Heat 2 tablespoons of the canola oil in a sauté pan over low heat. Add the onion and garlic and sweat until translucent. Add the parsley and remove from the heat. In a large bowl, mix together the ground meats, egg, Parmesan, breadcrumbs, and milk. Season with salt, to taste, and mix well. Form the mixture into meatballs and then flatten into patties.

Heat the remaining canola oil over medium-high heat. Dredge the patties in flour and sear just to brown and not cook through, about 3 minutes per side.
Place in a baking dish. Top with the tomato sauce and additional Parmesan, to taste. Wrap with plastic wrap and then aluminum foil. Bake for 1 hour. Top with more tomato sauce, mozzarella, and more Parmesan, and broil until bubbly and brown, about 1-2 minutes. Serve on rolls.

Baked Parmesan Meatballs

If you&rsquore looking for a great meatball recipe, here it is. We wanted to create a meatball that was flavorful, savory, moist, super delicious and easy to make. After a few rounds, we finalized this version that fulfills everything we wanted. Everyone needs a reliable and everyday meatball recipe and this will be the one that you&rsquoll turn to. It&rsquos all about the flavor and by adding parmesan and Worcestershire sauce, the meaty flavor is elevated ten fold. They&rsquore super delicious!

We seared them on the pan first to create a nice crust around the meat balls, then baked them to finish them off. This keeps the meatballs moist and juicy. Our preferred pan to use are our cast iron pans. They sear well and can go straight from the stove to the oven. The sauce also simmers with the meatballs when they&rsquore baked, which adds to a superb tomato sauce flavor. Everything about this is fabulous.

/> Meatball Parm Pepper Subs />

1/4th of recipe (1 pepper sub): 183 calories , 5g total fat (2g sat fat) , 340mg sodium , 16.5g carbs , 4g fiber , 8.5g sugars , 18g protein

Green Plan SmartPoints® value 3*
Blue Plan (Freestyle&trade) SmartPoints® value 3*
Purple Plan SmartPoints® value 3*

Prep: 10 minutes
Cook: 35 minutes


8 oz. raw extra-lean ground beef (at least 96% lean)

1/4 cup finely chopped onion

2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute

1/8 tsp. each salt and black pepper

2/3 cup marinara sauce with 3g fat or less per serving

1/4 cup shredded part-skim mozzarella cheese

2 tsp. grated Parmesan cheese, or more for topping


Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Slice off and discard stem ends of bell peppers. Remove and discard seeds. Slice peppers in half lengthwise (top to bottom), and place on the baking sheet, cut sides down.

Bake for 10 minutes. Flip pepper halves, and bake until softened, about 10 more minutes. Blot away excess moisture.

Meanwhile, in a large bowl, combine beef, onion, breadcrumbs, egg, Italian seasoning, garlic powder, salt, and black pepper. Mix thoroughly. Firmly and evenly form into 12 meatballs.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add meatballs, and cook and rotate until browned on all sides, about 5 minutes. Reduce heat to medium low. Carefully add sauce and coat the meatballs. Cover and cook for 10 minutes, or until meatballs are cooked through.

Evenly distribute meatballs and sauce among four of the pepper halves, and sprinkle with mozzarella and Parm. Top with remaining pepper halves.

Baked Meatball Parmesan (VIDEO)

This cheesy, yummy baked meatball parmesan recipe is pure comfort food! This recipe features turkey meatballs, but you can easily swap out ground beef or pork as well.

When I&rsquom craving comfort food, I instantly think of meatballs. Call me crazy, but tender. juicy meatballs drowned in sauce and cheese just rocks my socks. This baked meatball parmesan recipe is super versatile, and ridiculously dreamy &ndash just look at that cheese!

I usually prefer 85/15 ground turkey for my meatballs, but you can also make these with ground beef or pork with equally delicious results. In fact, I encourage you to get creative and mix up the meat and herbiage options for DELISH results. I&rsquove used fresh basil, oregano, thyme and basil in this recipe, all with spectacular results. If you don&rsquot have fresh herbs, feel free to use dried herbs, just use less, since dried herbs are stronger in flavor.

Meatball parmesan is the type of food that brings people together. I&rsquom convinced that world peace could be achieved over a plate of these. It&rsquos impossible not be a happy person with a plateful of cheesy meatballs.

What cheese should I use?

I love using a combo of shredded low-moisture mozzarella and fresh sliced mozzarella. Any delicious melting cheese that gets gooey and bubbly works perfectly for this recipe, I&rsquove used provolone, and queso oaxaca too, and they&rsquore both exquisite! For some smoky flavor, you use some smoked mozzarella. You can also sprinkle the top of the casserole with grated Parmesan or Romano cheese for a salty bite.

What to serve with baked meatball parmesan?

I love making this meatball recipe and making cheesy meatball sliders with them!

Baked Meatball Parmesan

Happy New Year! What did you do to celebrate? I didn’t do anything crazy, but I did a lot of relaxing during this nice, long weekend. I actually took two whole days where I didn’t even open my laptop and stare at a screen to do any work at all – and that never happens! I think I was feeling a little burnt out between my two computer-based jobs and needed a little break. Now I’m back and refreshed!

I think that you should scrap whatever plans you have for tonight and make this meatball parmesan recipe instead. This dinner is a “put on your stretchy pants first” type of dinner and is by no means low cal, but how about one last indulgence before everyone goes on their New Year’s diets? If you have already started one, then save this one for your next cheat day.

I served this with a side of pasta, some garlic bread and a nice salad. This is one of those meals that’s really easy to make but will impress your family and/or dinner guests for a nice Sunday dinner or even a special occasion (it’s holiday worthy!). Let’s be honest – everyone has heard of chicken parmesan and veal parmesan, but who has ever made meatballs parmesan before? You will be the most popular person to ever live.

The leftovers would make great meatball sandwiches served on really good buns. You can also do that in the first place if you don’t want to go the meatball parmesan and side of pasta route. The sky is the limit with these meatballs. Enjoy!


This dinner was AMAZING. To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you’re not gluten free. Use your favorite sauce-homemade or jarred. I used Market Pantry brand from Target and was shocked by how delish it was.

Hugs & Cookies Meatball Ingredients:

  • 1½ pounds meatloaf mix (beef, pork, veal combo)
  • 4 cloves garlic-roughly chopped, not minced
  • a handful of chopped parsley
  • 1 cup bread crumbs (I used Scharr brand)
  • 1 cup shredded Parmesan cheese (not grated)
  • 2 eggs
  • salt to taste
  • Sauce of your choice (approx two 24-oz jars)
  • Mozzarella cheese to top it off with!
  1. Mix all of the above ingredients and form your meatballs-not too lage. I made 32 meatballs. Pan fry to brown them. Don't worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.
  2. Pour some sauce in the bottom of your dish(es). I used the 2 decorative ceramic dishes pictured above or you could use one 9x13. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese. Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins.

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night.

Recipe Summary

  • 1 pound ground beef
  • ¾ cup bread crumbs
  • 2 teaspoons dried Italian seasoning
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
  • 1 French baguette
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • 1 pinch salt, or to taste
  • 1 (14 ounce) jar spaghetti sauce
  • 4 slices provolone cheese

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.

Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.

While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

  • ◾1 1/2 pounds meatloaf mix (beef, pork, veal combo)
  • ◾4 cloves garlic-roughly chopped, not minced
  • ◾a handful of chopped parsley
  • ◾1 cup bread crumbs (I used Scharr brand)
  • ◾1 cup shredded Parmesan cheese (not grated) (sometimes I use grated asiago cheese)
  • ◾2 eggs
  • ◾salt to taste
  • ◾Sauce of your choice (approx two 24-oz jars)
  • ◾Mozzarella cheese to top it off with!

Step 1

Mix all of the above meatball ingredients and form your meatballs-not too large. Pour 1-2 Tablespoons oil on a baking stone or pan with sides and bake at 400 for 20 minutes. Lower oven to 375.

Pour some sauce in the bottom of your dish(es). I used a ceramic dish pictured above or you could use one 9×13. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese. Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through and cheese is browning. For the last 4 minutes I raised the oven temp to 400 to help the browning

Crock Pot Meatball Parmesan These meatballs are my family&rsquos absolute favorite meatballs and just so happen to be a great low carb recipe too! Crock Pot Meatball Parmesan creates tender meatballs full of flavor that are perfect over your favorite pasta substitute (or spaghetti if you aren&rsquot low carb). Note: We use referral links to products we love. Ever since my family started eating low carb, I have known &ldquofake&rdquo food was never going to cut it. I am &hellip ahem&hellip after all&hellip a comfort food blogger. There was definitely a learning curve around her&hellip a period jokingly called &ldquoMom&rsquos Egg Phase&rdquo by my ten year old. During that time, I was testing all kinds of recipes and most of them were pretty eggy&hellip so much so that I am pretty sure my family was about to take away my egg carton rights. But thankfully, Mommy started figuring things out in the kitchen and pretty soon they decided this low carb thing wasn&rsquot so bad and actually quite yummy! THESE meatballs were a big part of that process. Everyone LOVES Crock Pot Meatball Parmesan night at this house. So now any time I am developing a new low carb recipe, I set the goal of creating something delicious for everyone, regardless of whether those at my table are low carb eaters or comfort food eaters. Easy Baked Parmesan Meatballs

⅓ cup Parmesan cheese, grated

¼ cup chopped fresh parsley (substitute 1 tablespoon parsley flakes)

Mix ingredients together just until blended shape into 12 meatballs.

Place on greased foil-covered rimmed baking sheet.

Bake 25 minutes or until internal temp 160 F.

It takes about the same amount of time to boil spaghetti noodles and warm up the pasta sauce as it does to bake the meatballs. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)

TASTING NOTES: Ignoring the dryness due to my overcooking, the Parmesan flavor elevates the flavor beyond typical frozen versions. I substituted parsley with Italian seasoning that added another layer of flavor.

EQUIPMENT: Whisk or fork, mixing bowl, measuring cup and spoon, rimmed baking sheet and meat thermometer. Optional: knife or garlic press and kitchen scale.

PRACTICALITY RATING: 4. Knock that down to a 3 if you are willing to cheat by using minced garlic from a jar and readily stocked with fresh or dried parsley.

COST: $6-$7. Cost could exceed this estimation due to fluctuation in ground beef prices and choice of name brand or generic grated Parmesan cheese.

I waited the full 25 minutes before checking the temperature that resulted in overcooked meatballs. Lesson: Check meat temperatures sooner rather than later. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)

HACKS/INSIGHTS: In my quest to figure how much Italian seasoning I needed as a substitute ingredient, I looked up the conversion of fresh to dry parsley. The answer came in teaspoon measurements, so I then searched for teaspoons in a ¼ cup. Then I converted that to tablespoons. My math told me to use 2 tablespoons of dry Italian seasoning. After dumping in 2 tablespoons, I saw Kraft listed the dry parsley substitution below the instructions as 1 tablespoon. There's your lesson at taking an extra minute to read through all instructions before you begin cooking.

Regardless of all the unnecessary math and internet searches, I liked the flavor from the pumped up dose of Italian seasoning. I did use a generic brand. A better seasoning blend might overpower the other flavors.

Math failed me a second time when I divided the total weight by 12 then measured each portion of meat mixture before rolling them into balls. I ended up with 13 meatballs. Maybe I should have rounded up.

More is better when it comes to meatballs but larger meatballs may have withstood the full 25-minute bake time.

My oven doesn't run overly hot and at 25 minutes internal temps reached 192 F. More than 30 degrees past done. That's your lesson in checking temperatures sooner — I'd say at 15 minutes — rather than later.

Despite a multitude of mistakes, these meatballs beat the frost off any frozen version I've tasted. Big Food again proves that it lines its packages with nearly indestructible recipes.

If making meatballs with spaghetti, the baking time is about the same as it takes to boil noodles and heat sauce. Time that would be needed to heat frozen meatballs. The only additional time needed to make homemade meatballs is a few minutes to mix ingredients together.

With a good base recipe, home cooks can customize meatballs to please their palates. Add some Italian sausage or red pepper flakes for an added burst of flavor.

I weighed each portion of meat to before forming into a meatball. It's a worthwhile extra step if you don't trust your eye. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)

RecipeFact TruthSayer: You can make homemade meatballs if you possess the following skills:

  • Beat an egg
  • Measure and weigh ingredients
  • Mix ingredients together
  • Shape ground meat into meatballs
  • Tell time or set a timer
  • Read a thermometer
  • Operate an oven

Those are skills that could be mastered by a 10-year-old. (Provided there is some adult supervision while operating the oven.)

Our rating: True. If you can make hamburgers, you can make meatballs.

ABOUT THIS SERIES: I test recipes found on food packages in my very average kitchen with my moderately above average cooking talent and meh presentation skills. I'll provide some insights and basic cooking tips. If you don't find these stories useful, hopefully you find them entertaining.

Watch the video: New York City Food - The BEST ITALIAN SANDWICHES in NYC! Casa Della Mozzarella (May 2022).