I never met a meatball I didn’t like.
Growing up, cold meatball sandwiches were always one of my dad’s favorite leftovers. I swear he would go out of his way to make sure he made too much food just so he could have his cold meatball sandwiches. This Meatball Parmigiana recipe is one I know he would absolutely love. It has everything you could ask for from a one-pot meal. It’s savory, saucy, meaty and cheesy, with just the right amount of love. In my opinion, love is one of the most important ingredients, and when you cook with love it really shows (or tastes, I should say).
This Meatball Parmigiana recipe is incredibly easy to assemble and even easier to cook. It is an ideal dish to get those little ones involved in cooking or a great meal for those who might not be as well-versed in the kitchen. Just a few basic ingredients come together to create an absolute flavor bomb. The richness from the meatballs marries in perfect harmony with the sauce, and the cheese adds a layer of ooey gooey deliciousness that takes the flavors to a whole new level.
The meatballs come out tender, moist and juicy, while the sauce becomes the perfect accent, sealing in all those incredible flavors. Get your tastebuds ready for a savory treat your guests and family won’t be able to get enough of. I suggest you make extra and have to-go boxes at the ready, it’s that good.
Parmigiana – for more than just meatballs.
Parmigiana is a type of dish that originates from Sicily and Southern Italy. It was brought to the US by Italian immigrants and gained popularity in the 50s, 60s and 70s, where various versions took off, with eggplant and chicken parmigiana leading the way. Nowadays there are dozens of meals that fall into this category and this Meatball Parmigiana is just one more wonderful example.
The reason the parmigiana really took off here in America is due to its simplicity, having only a few ingredients, but packing a hearty flavor punch. A great meal for the on-the-go American lifestyle, one that can be prepped ahead of time and tossed in the oven after a long day.
Ingredients
- 1 pound ground beef
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain breadcrumbs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
How to Make Meatball Parmigiana
Step 1: In a large mixing bowl, combine ground beef, grated Parmesan cheese, chopped parsley, egg, garlic powder, salt, black pepper, and breadcrumbs. Mix until just combined.
Step 2: Form the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
Step 3: Bake the meatballs in a preheated 400°F oven for 20 minutes or until they are browned and cooked through.
Step 4: In a baking dish, spread a thin layer of marinara sauce. Place the cooked meatballs on top of the sauce.
Step 5: Spoon additional marinara sauce over each meatball, then sprinkle shredded mozzarella cheese on top.
Step 6: Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
FAQs & Tips
How to Make Ahead and Store?
Making this Meatball Parmigiana ahead can be a real-time saver and there are two ways I recommend. First, you can prep the meatballs in advance and place them in the baking dish, cover with plastic wrap and store in the fridge until it is time to cook them, up to 5 days. Second, you can make the meal as directed in the recipe then cool off the meatballs and store them in an airtight container in the fridge for 3 – 4 days, or freeze them for up to 3 months.
What About Reheating Leftover Meatballs?
For reheating, I like to use a shallow pan over low heat so I can slowly bring them back up to temperature. This helps to keep the meatballs intact and the sauce from burning. If your sauce does get a little too thick you can always add in a splash of water to help smooth it out.
Serving Suggestions
Meatball Parmigiana is one of those “perfect all by itself” kind of recipes. That being said I do love to build on these incredible flavors by adding complementary sides. This Caprese Pasta Salad seems like it was just made to go with this meal and this Pesto Pasta Salad really rounds out the Italian flavors at any dinner party.
One of the beautiful things about this meal is how versatile it is and how with a few spice tweaks you can create a whole new meal. For a south-of-the-border Latin-inspired meatball, try adding in a little cumin, chili powder, Tex-Mex spices and a Mexican three-cheese blend. If you’re feeling Mediterranean season with oregano and thyme, then top with a feta cheese (which won’t melt like mozzarella but adds a tangy creaminess) and serve with a side of pita bread.
If you do decide to go the Mediterranean route, then I have to recommend this Mediterranean Pasta Salad, it’s delicious and uses the same amazing flavors in the meatballs. Also, a trick I learned from an Italian friend is to make a simple arugula salad with lemon juice and Parmesan cheese, then use that to top your meatballs. Delicious!
Meatball Parmigiana
Ingredients
- 1 pound ground beef
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain breadcrumbs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- In a large mixing bowl, combine ground beef, grated Parmesan cheese, chopped parsley, egg, garlic powder, salt, black pepper, and breadcrumbs. Mix until just combined.
- Form the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
- Bake the meatballs in a preheated 400°F oven for 20 minutes or until they are browned and cooked through.
- In a baking dish, spread a thin layer of marinara sauce. Place the cooked meatballs on top of the sauce.
- Spoon additional marinara sauce over each meatball, then sprinkle shredded mozzarella cheese on top.
- Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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