Meatballs Parmigiana Recipe

Name: Meatballs Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. wide noodles, cooked and drained; 2 Tbsp. oil; 1 onion, diced; 1 (1 lb.) can tomatoes; 1 (15 oz.) can spaghetti sauce with mushrooms; 1 egg; 1/3 c. Italian bread crumbs; 1 lb. ground chuck; 1/2 c. grated Parmesan cheese; 1/4 tsp. oregano; 1 tsp. salt; 8 oz. pkg. Mozzarella cheese; dash of pepper

Servings: persons

8 oz. wide noodles, cooked and drained
2 Tbsp. oil
1 onion, diced
1 (1 lb.) can tomatoes
1 (15 oz.) can spaghetti sauce with mushrooms
1 egg
1/3 c. Italian bread crumbs
1 lb. ground chuck
1/2 c. grated Parmesan cheese
1/4 tsp. oregano
1 tsp. salt
8 oz. pkg. Mozzarella cheese
dash of pepper

1
Arrange noodles in baking dish.
2
Saute onions in oil until tender.
3
Add tomatoes and spaghetti sauce and bring to a boil.
4
In a separate bowl, combine egg, 1/4 cup Parmesan, oregano, bread crumbs, ground chuck, salt and pepper.
5
Shape into 24 small meatballs.
6
Add to boiling sauce; simmer, covered, for 20 minutes. Spoon meatballs over noodles; cover with Mozzarella.
7
Pour sauce over top.
8
Sprinkle remaining 1/4 cup Parmesan over top.
9
Bake, uncovered, 20 minutes at 350u00b0.
10
Serves 6 polite people, or 4 hungry ones.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 8 oz. wide noodles, cooked and drained, 2 Tbsp. oil, 1 onion, diced, 1 (1 lb.) can tomatoes, and more.

Yes, Meatballs Parmigiana 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.

Meatballs Parmigiana

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