ONE skillet. Rich, cheesy, baked meatball perfection.
This Meatball Parmigiana is the comfort food of my dreams.
Tender, juicy, soft with crispy edges, perfectly browned meatballs smothered in rich marinara sauce and covered in an obscene amount of melty mozzarella cheese and baked into a skillet full of bubbling hot deliciousness.
We are huge chicken parm fans around here (if you haven’t made my easy skillet Chicken Parmesan you are sleeping on life), but sometimes after I’ve made chicken parm for what feels like the 837th time I need to mix it up a bit. Enter my meatball parmigiana.
You’re going to love it.
I crave anything-parmigiana pretty much from the year’s first whiff of colder weather until, well… the next year’s whiff of colder weather… I’m actually never not craving a big skillet full of crispy coated things drowning in tomato sauce and stretchy cheese.
I also believe that yes, these things to need to be fried and crispy. My chicken parm is pan fried. If I made eggplant parm (to be shared soon) I do pan fry the eggplant. And here, yes friends, we are going to brown the meatballs in some oil in the skillet as part of the process of this dish. A little crispy just makes everything better. That is a fact. You do what you need to do.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Meatball Parmigiana
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup parmesan cheese grated
- 1 egg
- 1/3 cup milk
- 1/3 cup breadcrumbs
- 3 garlic cloves minced
- 2 tsp salt
- 1 tsp pepper
- 3 Tbsp fresh parsley chopped
- 1/2 tsp dried oregano
- 2 tsp Calabrian chili paste optional
- 3 cups marinara sauce
- 2 cups mozzarella cheese grated
For serving:
- Chopped fresh parsley or basil
- Red pepper flakes
Instructions
- In a large bowl combine the beef, pork, parmesan cheese, egg, milk, breadcrumbs, garlic, salt, pepper, parsley, oregano and Calabrian chili paste (if using).
- Mix well and form into balls (I use a 3 Tbsp scoop to make around 20 meatballs).
- Set a large, heavy skillet over medium heat and coat the bottom with oil, about 2 Tbsp. Once the oil is hot, add the meatballs to the skillet in batches and turn often until all sides are browned.
- Remove any excess oil from the pan, if necessary.
- Pour the marinara sauce over the meatballs.
- Evenly spread the cheese over top of the meatballs.
- Bake at 400 degrees for 20-30 minutes, until the meatballs are cooked through, the sauce is bubbling and the cheese is melted.
- Serve with fresh parsley or basil, red pepper flakes and crusty bread for mopping up extra sauce.
meatball parmigiana Recipe ingredients, tips, substitutions:
Meat – I use a combination of ground beef and ground pork. I think this combo makes the best meatballs, but you can use all beef if you prefer.
Milk and Breadcrumbs – the milk and breadcrumb combo is a classic meatball add to keep them tender and super moist.
Eggs – to hold them together. You can omit them but you run the risk of a meatball catastrophe.
Garlic – because garlic makes the world go ’round.
Parsley – a little freshness goes a long way. Plus, I really like the little green flecks.
Marinara Sauce – make your own if you have time or use your favourite jarred sauce in a pinch (Rao’s is my fave – not an ad, it’s just really, really good.)
Cheese – lots of mozzarella for the top and a little parmesan to flavour the meatballs.
Meatball Parmigiana Recipe Variations:
Chicken Meatball Parmigiana Version – swap out the beef and the pork for 2 pounds of ground chicken (or turkey)
Pesto Version – before adding the mozzarella, dollop about 1/2 cup basil pesto over the top of the meatballs.
Veggie Version – because sometimes you don’t feel like making sides… toss in about 2 cups chopped baby spinach just before you pour over the sauce.
meatball parmigiana Recipe, how to make it…
Let’s get rolling! (that was a terrible pun and I’m sorry)
Add the beef and pork to a bowl and mix it up with the rest of the add-ins and seasonings. Add in a spoonful of Calabrian chili paste if you’re feeling spicy – a little heat really takes these up a notch so give it a try. Now mix it all well… I find my hands to be the best tool here. Once everything’s well combined, form the meatballs. I use a 3-tablespoon scoop to get about 20 perfectly sized meatballs.
Heat up a good slick of oil in a large, heavy skillet. Add in the meatballs in batches, leaving some space between them to move them around, turning them every so often so they brown evenly on all sides. Remove the meatballs when they’re golden and gorgeous, and drain any extra oil from the pan if necessary (I just scoop it out with a spoon).
Pour your favourite marinara sauce over the meatballs and top it all off with a heavy layer of cheese. Slide the skillet into the oven and bake for 20-30 minutes, until the meatballs are cooked through, the sauce is bubbling, and that cheese is gooey perfection.
Serve them with a sprinkle of fresh parsley or basil, a pinch of red pepper flakes, and plenty of crusty bread to mop up all that saucy deliciousness.
**Make ahead pro-tip: You can make the meatballs ahead of time and freeze them. To make the dish you can skip the browning step and just add the frozen meatballs straight to the skillet and pour the sauce over. Increase the oven time to ensure the meatballs are completely cooked through. Or, you can throw the frozen meatballs onto a baking sheet and bake in the oven to brown and cook before adding them to the sauce.
looking for ideas for what to serve with this Meatball Parmigiana recipe? try these…
- Thinking fancy? Make this Risotto with Gorgonzola and Prosecco
- An easy veggie side with lots of flavour? These Marinated Brussels Sprouts with Maple Balsamic are a favourite.
- If a light and fresh side is what you’re after, make this Zucchini Ribbon Salad – with Shaved Lemon & Parmesan
- For a warm side that still gives a lot of veg, make this Burnt Cabbage with Pecorino & Honey Walnut Vinaigrette
- Sometimes some delicious bread is all you need. Try this easy Fluffy Black Pepper Focaccia Genovese
If you like this Meatball Parmigiana Recipe let me know what you think in the comments below and please find and follow me on Social Media!
