Meatball Parmesan
Homemade Parmesan meatballs are flavorful, smothered in sauce, and topped with melted mozzarella. Bake until bubbly and serve over pasta, in a sandwich, or with breadsticks.
Servings: 17
Calories: 220kcal
Ingredients
- 1 pound lean ground beef
- 1 pound Italian ground pork
- ½ cup Italian breadcrumbs
- ¼ cup whole milk
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons onion powder
- 1 tablespoon dried parsley
- 1 cup Parmesan cheese shredded
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 eggs lightly beaten
- 1½ 24 -oz jars pasta sauce
- 1 - 1½ cups mozzarella cheese shredded
- ½ tsp Italian seasoning
- 1 tbsp fresh basil finely chopped
Instructions
- Preheat the oven to 400 degrees. Line a large cast iron skillet with foil and set aside.
- In a large mixing bowl combine ground beef, ground pork, Italian breadcrumbs, whole milk, minced garlic, Italian seasonings, onion powder, dried parsley, Parmesan cheese, salt, pepper, and lightly beaten eggs. Using your hands mix all ingredients in the bowl until just combined, being careful not to overmix the meat.1 pound lean ground beef, 1 pound Italian ground pork, ½ cup Italian breadcrumbs, ¼ cup whole milk, 1 tablespoon minced garlic, 2 teaspoons Italian seasoning, 2 teaspoons onion powder, 1 tablespoon dried parsley, 1 cup Parmesan cheese, 1 teaspoon salt, ½ teaspoon pepper, 2 eggs
- Use an ice cream scoop to form meatballs. You should be able to make 17 large meatballs from the meat mixture (or 34 smaller ones)
- Place meatballs on the foil lined cast iron skillet and place in the oven. Cook at 400 degrees for 25 minutes (20 minutes if smaller meatballs). Remove from the oven and set the cast iron skillet on a hot pad.
- Lower the oven temperature to 375 degrees. Place meatballs on a plate and remove foil from cast iron skillet.
- Pour ½ of the pasta sauce on the bottom of the skillet. Add meatballs back to the skillet on top of the pasta sauce.1½ 24 -oz jars pasta sauce
- Pour remaining sauce over the top of the meatballs. Add 1 - 1 ½ cups shredded mozzarella cheese to the top of the meatballs. Sprinkle on Italian seasoning.1 - 1½ cups mozzarella cheese, ½ tsp Italian seasoning
- Cover the cast iron skillet with foil. Place back in the oven and allow to cook for 20 additional minutes at 375 degrees. Remove foil and cook for an additional 15-20 minutes, or until browned on the top.
- Carefully remove the cast iron skillet from the oven and set on a hot pad. Sprinkle fresh chopped basil over the top of the meatballs and serve over your favorite pasta.1 tbsp fresh basil
Video
Notes
Storage:
- To Store: Store leftover meatball parmesan in an airtight container in the fridge for about 3 to 4 days.
- To Freeze: To freeze your baked meatballs, place them on a baking sheet and put them in the freezer after cooking. Then, transfer them to a freezer Ziploc bag or an airtight container. They will keep this way for about 3 months. Thaw them completely before serving.
- To Reheat: To reheat, place the meatballs into a saucepan on medium-low heat to warm through with the sauce.
- Feel free to make your meatballs with a different type of ground meat. Ground chicken or ground turkey meatballs will taste equally delicious in this meatball recipe as the beef and pork mixture. You can also make all-beef meatballs or all-pork meatballs if you prefer.
- To keep this dish low carb and keto friendly, replace the breadcrumbs with crushed pork rinds as the meatball binder.
Nutrition
Calories: 220kcal | Carbohydrates: 7g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 738mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 2mg