Baked Meatball Parmigiana
Meatball parmigiana just got a whole lot easier with baked meatballs! No frying on the stove, no splatter, no mess! Perfect for a quick meal during the week! You can use your favorite store bought sauce or make your own.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
Meatballs
1 1/2 pounds meatloaf mix (beef, pork, veal combo)
4 cloves garlic-roughly chopped, not minced a handful of chopped parsley
1 cup bread crumbs (I like Panko)
1 cup shredded Parmesan cheese (not grated) or grated Asiago cheese
2 eggs
salt to taste
The Rest
Sauce of your choice (approx two 24-oz jars)
Mozzarella cheese
Ingredients
Meatballs
1 1/2 pounds meatloaf mix (beef, pork, veal combo)
4 cloves garlic-roughly chopped, not minced a handful of chopped parsley
1 cup bread crumbs (I like Panko)
1 cup shredded Parmesan cheese (not grated) or grated Asiago cheese
2 eggs
salt to taste
The Rest
Sauce of your choice (approx two 24-oz jars)
Mozzarella cheese
Directions
Mix all of the above meatball ingredients and form your meatballs, not too large. Pour 1 to 2 Tablespoons oil on a baking stone or pan with sides and bake at 400 for 20 minutes. Lower oven to 375℉ (190℃).
Pour some sauce in the bottom of a 9×13 pan. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!! Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes or until meatballs are cooked through and cheese is browning.
