Meatball Parm

Photo by Diane V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Meatball ingredients:

  • 1 1/2

    pounds ground beef (90% lean)

  • 2/3

    cup plain bread crumbs (I used Progresso brand)

  • 3/4

    cup grated Parmesan cheese

  • 2

    large eggs

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    teaspoon dried parsley flakes

  • 2

    tablespoons milk

  • Additional ingredients:

  • 4 1/2 - 5

    cups red Pasta Sauce of choice (I used 1 1/2 (24 oz) cans Hunt's 'Traditional' Pasta Sauce)

  • 1

    (8 oz) package shredded Mozzarella cheese

  • Cooked pasta of choice, optional

  • Toasted French bread (or other crusty bread)

Directions

In a mixing bowl, combine the meatball ingredients. (I used my hands.) Roll into 1 to 1-1/4" balls. (I had about 32.) Heat a large skillet over medium/medium-high heat; add meatballs and brown on all sides. (They will finish cooking in the oven.) Remove meatballs from skillet and drain on several layers of paper towels. Preheat oven to 375 F. Wipe the skillet clean with paper towels; add pasta sauce to skillet and heat over medium heat until bubbly. Cover the bottom of a large baking dish with some of the hot pasta sauce. Place meatballs on top of the sauce. Cover with more sauce. Cover the dish tightly with aluminum foil or a glass cover. Bake for 30 minutes, or until meatballs are completely done. Uncover and sprinkle the mozzarella cheese all over the top. Set oven to BROIL; place under the broiler for a few minutes until cheese is completely melted. Serve with hot, crusty French bread and pasta of choice. Use the extra sauce for dipping the bread.

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