Meatball Parmesan

4.67 from 3 votes

Few dinners compare to the saucy cheesy goodness of Meatball Parmesan. Its the perfect comfort food your family will love served over pasta or on a bun.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

1 pound ground beef
1 pound ground pork
1 cup parmesan finely grated
3 cloves minced garlic
1/4 cup minced fresh basil and/or Italian parsley leaves
1 cup panko bread crumbs
1 tablespoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground pepper
1/2 teaspoon red pepper flakes
2 large eggs
2 tablespoons olive oil
1 small diced red onion
48 ounces marinara sauce
8 ounces fresh whole milk mozzarella more if desired

Instructions

In a large bowl, combine 1 pound ground beef, 1 pound ground pork, 1 cup parmesan, 3 cloves minced garlic, 1/4 cup minced fresh basil and/or Italian parsley leaves, 1 cup panko bread crumbs, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon ground pepper, 1/2 teaspoon red pepper flakes, and 2 large eggs. Mix well but try not to overwork the meat.
Using a large 12" oven safe skillet, heat the 2 tablespoons olive oil over medium high heat. Use hands to shape large palm sized meatballs and gently set in hot oil. Cook all meatballs until crispy golden brown for 2-3 minutes per side (you will have to gently rotate each meatball several times). When the surface of each meatball has a fair amount of cooked exterior, set aside on plate.
Add the 1 small diced red onion to the hot oil and use a wooden spoon to scrape the bottom of the pan. The moisture from the oven should allow all that wonderful flavor stuck to the pan to release. Once the onion has slightly browned, return meatballs to pan. Cover with 48 ounces marinara sauce. Allow sauce to come to a simmer and then reduce heat to the lowest point that still allows a gentle simmer. Let the meatballs cook in the sauce, uncovered, for 20 minutes.
While the meatballs are cooking on the stove, preheat the oven to 400°F.
Place the 8 ounces fresh whole milk mozzarella in a single layer on top of the meatballs. Place in preheated oven and allow to cook for about 5 minutes until the cheese is melted through.
Garnish with additional basil and/or parsley. Serve atop pasta or with a bun to make an awesome meatball sub.

Notes

Serving ideas: Spoon over pasta, tuck into toasted hoagie rolls for meatball subs, or serve with garlic bread and a green salad.
Storage and reheating: Refrigerate in sauce up to 4 days. Reheat gently on the stove with a splash of water, or cover and warm in a 325°F oven. Meatballs freeze well in sauce for up to 3 months.

Nutrition