Best 2 Kittencals Famous Parmesan Meatballs Recipes

**Tantalize your taste buds with Kittencal's Famous Parmesan Meatballs, a symphony of flavors and textures that will leave you craving for more.**

This delectable dish, featured in Alice's Recipes, offers a culinary adventure that combines tender, juicy meatballs smothered in a rich, savory Parmesan cheese sauce. Each meatball is a masterpiece, crafted with a blend of succulent ground beef, aromatic herbs, and a hint of garlic. The Parmesan sauce, made with a velvety combination of butter, flour, milk, and grated Parmesan cheese, envelops the meatballs in a blanket of cheesy goodness. Served over a bed of spaghetti or your favorite pasta, this dish promises a delightful journey for your palate. In addition to the classic Parmesan meatballs, the article also presents variations that cater to different tastes, including turkey meatballs, vegetarian meatballs, and even a slow-cooker version for effortless preparation.

Here are our top 2 tried and tested recipes!

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Kittencal's Italian Melt-In-Your-Mouth Meatballs image

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories Meat

Time 50m

Yield 1 1/2 pounds

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Steps:

Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs image

There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207

Provided by Kittencalrecipezazz

Categories Sauces

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

prepared meatballs, recipe (see my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
olive oil (to cover bottom of the pot)
1 large onion, chopped
6 large garlic cloves, finely chopped (or to taste)
1 -2 bay leaf
1 tablespoon dried oregano (rubbed with fingers to release the oils)
1 tablespoon dried basil (rubbed with fingers to release the oils)
1 -2 tablespoon salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 teaspoon crushed red pepper flakes (optional or to taste)
1 (6 ounce) can tomato paste
1/3-1/2 cup dry red wine (or to taste)
2 (28 ounce) cans crushed tomatoes (can use 3 cans if you plan of freezing some sauce)
2 (28 ounce) cans diced tomatoes, well drained
1 tablespoon sugar (optional and to be added in the last 30 minutes of cooking time)

Steps:

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
Drain the diced tomatoes over a strainer.
Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
Add in fresh garlic; cook stirring for 2 minutes.
Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
Add in the wine; stir well to combine.
Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
Skim off any fat that might gather on top of sauce.
Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2

Tips:

Use a combination of ground beef and ground pork for the meatballs, as this will give them a more flavorful and juicy texture.
Make sure to season the meatballs well with salt, pepper, and garlic powder. You can also add other herbs and spices to taste.
Don't overmix the meatball mixture, as this will make them tough.
Form the meatballs into small, uniform balls, about 1 inch in diameter.
Brown the meatballs in a pan over medium-high heat until they are golden brown on all sides.
Transfer the meatballs to a slow cooker and add the sauce.
Cook the meatballs on low for 6-8 hours, or until they are cooked through.
Serve the meatballs with spaghetti, mashed potatoes, or your favorite side dish.

Conclusion:

Kittencal's Famous Parmesan Meatballs are a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are flavorful and juicy, and the sauce is rich and tangy. This dish is sure to be a hit with your family and friends.