MEATBALL PARMESAN
Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal. You can form the meatballs up to a day ahead and keep them in the fridge until you're ready to fry. But they are best fried just before baking. Serve this with some kind of crisp green vegetable on the side.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
- In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
- Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
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Fatima Gambo
f96@yahoo.comThis was my first time making meatballs and they turned out great! I will definitely be making this again.
Moksedul Islam
moksedul_i@hotmail.comThis recipe is a keeper! I've made it several times and it's always a hit.
Waji Malik
malik67@yahoo.comThe meatballs were a little dry, but the sauce was delicious.
Abu Sayid
a_sayid@gmail.comThis recipe was easy to follow and the meatballs turned out great. I will definitely be making this again.
connor jones
jones-connor31@yahoo.comI made this recipe for my husband and he loved it. He said it was the best meatball parmesan he's ever had.
Usman Mani
usmanmani@hotmail.comThis recipe was a bit too salty for my taste, but overall it was good.
Cherry Lagria
lagria@yahoo.comI've tried many meatball parmesan recipes, but this one is by far the best. The meatballs are always moist and flavorful, and the sauce is the perfect consistency.
Antonia Neglia
antonia_neglia6@aol.comThis was my first time making meatballs and they turned out great! The recipe was easy to follow and the meatballs were very flavorful.
Ssempijja Musitafah
sm@yahoo.comI made this recipe for a party and it was a huge success. Everyone loved the meatballs and the sauce.
Sugath Sanjeewa
sugath@gmail.comThis recipe is a keeper! The meatballs were so flavorful and the sauce was amazing. I will definitely be making this again.
Azeem Gee
g_azeem30@hotmail.comI followed the recipe exactly and the meatballs were perfect. My family loved them!
Naima zubair
n@yahoo.comThe meatballs were a little dry, but the sauce was delicious.
Md Suwel Suwel
md.s74@gmail.comThis recipe was easy to follow and the meatballs turned out great. I will definitely be making this again.
Hafizur Rahman
r@hotmail.frThese meatballs were amazing! I used ground turkey instead of beef and they were still so moist and flavorful. The sauce was also very good.
Naveed Tunio
t.naveed31@gmail.comI've made this recipe several times and it always turns out great. The meatballs are so easy to make and the sauce is perfect.
Hafiza Ceesay
h@hotmail.comThis meatball parmesan recipe was a hit with my family! The meatballs were moist and flavorful, and the sauce was cheesy and delicious. I will definitely be making this again.