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Meatball Parmigiana

Meatball Parmigiana

Tender, juicy meatballs smothered in rich marinara sauce and baked with loads of gooey, melty mozzarella cheese. A quick and easy, one skillet dish that is truly impressive.
5 from 1 vote
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Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 20 meatballs

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.
Keyword Meatball Parmigiana
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