Meatball Parmesan Recipe

Name: Meatball Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices white bread (stale is fine); ⅓ cup milk; 1 pound ground pork or veal; 1 pound ground beef; 1/2 cup finely chopped onion; 1 1/4 cups finely grated Parmesan, preferably Parmigiano-Reggiano; 1/4 cup chopped parsley; 2 garlic cloves, finely chopped; 1 tablespoon kosher salt; 1 teaspoon black pepper; Olive oil, for frying; 5 cups Simple Tomato Sauce (see recipe); 1/2 pound fresh mozzarella, torn into bite-sized pieces

Servings: persons

3 slices white bread (stale is fine)
⅓ cup milk
1 pound ground pork or veal
1 pound ground beef
1/2 cup finely chopped onion
1 1/4 cups finely grated Parmesan, preferably Parmigiano-Reggiano
1/4 cup chopped parsley
2 garlic cloves, finely chopped
1 tablespoon kosher salt
1 teaspoon black pepper
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1/2 pound fresh mozzarella, torn into bite-sized pieces

1
Heat oven to 400.
2
Remove crusts from bread slices and discard.
3
Tear remaining bread into small pieces and place in a small bowl.
4
Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
5
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.
6
Form meat into golf-ball-size rounds.
7
(You should have about 25 meatballs.)
8
Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
9
Fill a large skillet with 1/4-inch oil.
10
Place over medium-high heat.
11
When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch.
12
Transfer fried meatballs to a paper towel-lined plate.
13
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan.
14
Sprinkle one-third of the Parmesan over sauce.
15
Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces.
16
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.
17
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes.
18
Let cool a few minutes before serving.

1038

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 slices white bread (stale is fine), ⅓ cup milk, 1 pound ground pork or veal, 1 pound ground beef, and more.

Yes, Meatball Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatball Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions