Recipes


Meatball Parmesan Recipe

Posted by Parmesan.com

This recipe for meatball Parmesan has lots of grated Parmigiano Reggiano® cheese, which not only boosts the flavor but keeps the meatballs moist. Although it is delicious as is, there are several variations that will keep this recipe in your repertoire. You can use all beef, or a mixture of ground meats, such as a pre-packaged meatloaf blend, to make this meatball Parm; you can vary the herbs in this meatball Parmesan by adding about 1 teaspoon of dried oregano or marjoram instead of the parsley; for spicy meatball Parmesan add ½ to 1 teaspoon of cayenne or hot paprika powder; or for a zesty, citrusy twist, add about 1 tablespoon of fresh lemon zest in addition to the parsley.

However you make them, double this recipe on a rainy weekend afternoon and freeze a supply of meatball Parmesan for weeknight use when you are pressed for time. Meatball Parmesan can be added to Simple Tomato Sauce for a quick spaghetti and meatballs dinner, or put these tender little guys in a Meatball Sandwich. Baking meatball Parm in the oven instead of frying the meatballs will leave you time to prepare the rest of your meal.

Ingredients (Serves 12 (about 90 meatballs)) Convert to Metric

  • 1 cup milk
  • 2 cups fresh breadcrumbs
  • 4 garlic cloves, crushed
  • 3 eggs
  • 1 cup grated Parmigiano Reggiano
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped parsley
  • 3 pounds ground meat (beef, pork or veal or a blend)
  • olive oil spray

Directions (This is Easy!)

Prep Time - 25 min | Cooking Time - 20 min

1. Preheat oven to 400° F.

2. Pour the milk (or water, broth or wine) over the breadcrumbs. Let stand for five minutes, then drain, squeezing out most of the liquid. Discard the liquid.

3. If you are mixing by hand, put the breadcrumbs, garlic, eggs, cheese, seasonings and parsley (if using) in a large bowl and mix well. Add the ground meat and mix until thoroughly combined. You can also use your stand mixer. Make sure your bowl is very cold. Add all the ingredients to the bowl, use the flat beater and mix on low speed until all ingredients are combined.

4. Line four baking sheets with a layer of parchment paper or aluminum foil. To make even-size meatballs, use a spring-action ice cream scoop (size 40) or a serving spoon to scoop out about 1½ tablespoons of mixture, and roll the meatballs into round balls. Evenly space the balls on the baking sheets and spray with olive oil spray. Bake in the preheated oven for 20 to 25 minutes. (Note: They will shrink a little as they cook.)


Reviews (0)

Featured Chef

1

Jordan Schachter

My mission is to build and nourish community through the joy of cooking and eating with one another.

View All
1

Josephine Nieuwenhuis

Josephine Nieuwenhuis is the creative chef behind Parmesan.com recipes.

View All
1

Michael White

Michael White is the chef owner of Marea, Osteria Morini, Ai Fiori, Due Terre, Due Mari and Al Molo.

View All
1

Alex Pilas

Alex Pilas is the Executive Chef of Eataly, New York

View All