Homemade Parmesan Meatballs Recipe

#ParmesanMeatballs #MeatballRecipe #BakeMeatball #Parmesan #Meatballs #AlexandriaIsabelle #NorthCarolina

Preheat Oven: 400°F/200°C
Baking Time: 30 minutes
Yields: 24 meatballs


These Homemade Parmesan Meatballs are made from scratch and make a delicious dinner. It definitely stands on its own as a balanced meal if you want to serve it straight up on a plate. They’re perfectly tender meatballs and a family friendly meal, rich in marinara sauce and covered with parmesan and mozzarella cheeses.


Homemade Parmesan Meatballs Recipe


Ingredients:

1 pound ground pork (80% lean, 20% fat)
1 pound ground beef (80% lean, 20% fat)
1/2 cup cold milk
3 slices white bread, diced & crust removed
3/4 cup freshly grated parmesan cheese, divided
1 large egg
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon red chili pepper flakes
2 tablespoons canola oil, for frying
3 cups marinara sauce, divided
1 1/2 cups(6 oz.) shedded mozarella
2 tablespoons freshly chopped parsley (plus more for garnishing)
4 ounce fresh or frozen spinach


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Note: 1. You can substitute any combination of
ground meat to make meatballs including
chicken, turkey, etc.
2. Please keep in mind, the more fat in
the meat, the more tender the meatballs
will come out.
3. Sear meatballs for 2 minutes on each
side. (8 minutes in total)
4. Store leftovers in an airtight container
In the refrigerator for 3 to 5 days or in the
freezer for up to 2 months. Thaw meatballs
in the refrigerator and reheat in the micro-
wave or oven sealed in foil until
heated through.
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Directions:

1. In a small bowl, pour cold milk over diced bread, soaking for 5 minutes. Mash bread using fork.
2. In a large mixing bowl, combine ground pork, ground beef, mashed bread, 1/2 cup of parmesan cheese, egg, minced garlic, chili pepper flakes, chopped parsley, salt, and pepper. Mix with your hands (or use a glove) until ingredients are completely incorporated. Do not over-mix.
3. Form mixture into meatballs. Scoop about 2 tablespoons of mixture using an ice cream scoop and roll into a meatball using wet hands to about the size of a golf ball. Set a small bowl of water on the side and dip your hands in water when rolling meatballs to keep them from sticking to your hands.
4. In a large skillet, heat oil and sear meatballs for 2 minutes on each side over medium heat. Cook in batches and do not overcrowd. Transfer to a plate and set aside.
6. Preheat oven to 400°F/200°C.
7. In a small pan, sauté spinach for 3-5 minutes over medium heat. Season with salt and pepper, to taste. Set aside.
8. Pour 1 1/2 cups of marinara sauce into a 9x13 casserole dish, then pour sautéed spinach into sauce and mix until incorporated. Place meatballs onto sauce and cover with rest of marinara sauce. Sprinkle remaining parmesan and evenly spread mozzarella cheese over the top.
9. Cover casserole dish with foil and bake at 400°F/200°C for 30 minutes, or until meatballs are cooked through (160°F internal temperature).
10. Remove casserole dish from oven and let it set for 5 minutes. Sprinkle meatballs with chopped parsley.
11. Serve hot over potatoes or rice. Enjoy!


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