Meatballs Parmesan with Cheese (Print Version)
# Ingredients:
01 -
3 slices white bread, crusts removed, diced
02 -
1/2 cup cold milk or water, plus more if needed
03 -
1 lb lean ground beef (80/20 or 85/15)
04 -
1 lb ground pork (80/20)
05 -
1/2 cup finely grated parmesan cheese, divided
06 -
1 large egg
07 -
3 garlic cloves, minced
08 -
2 Tbsp parsley, finely chopped, plus more to garnish
09 -
1 tsp fine sea salt
10 -
1/2 tsp freshly cracked black pepper
11 -
Oil for frying (extra light olive oil)
12 -
3 cups marinara sauce, homemade or store-bought
13 -
1 1/2 cups shredded mozzarella cheese (6 oz)
# Instructions:
01 -
Preheat oven to 400°F with a rack in the center position.
02 -
In a large mixing bowl, add diced bread and pour milk or water over it. Soak for 5 minutes and mash with a fork.
03 -
Add ground beef, ground pork, half of the parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper to the soaked bread. Mix by hand until just combined. Add more milk if needed, ensuring the mixture stays moist.
04 -
Portion into golf-ball-sized meatballs (about 2 Tbsp per meatball). Wet hands and roll into balls approximately 1 1/2 inches in diameter.
05 -
Heat a large skillet over medium heat and coat the bottom with about 2 Tbsp of oil. Once hot, sear meatballs in batches, turning every 2 minutes to brown evenly. Sear for about 8 minutes total per batch. Meatballs should not be fully cooked through at this stage.
06 -
Spread 1 cup of marinara sauce in a 9x13 casserole dish. Arrange browned meatballs in a single layer over the sauce. Pour remaining marinara sauce over the meatballs and sprinkle with the remaining parmesan and mozzarella cheeses. Cover with foil.
07 -
Bake in the preheated oven for approximately 30 minutes until meatballs reach 165°F internally, the cheese is melted, and the dish is bubbling.
# Notes:
01 -
Meatballs can be prepared ahead and refrigerated or frozen for convenience.
02 -
Reheat leftovers at 350°F covered with foil for 20 minutes or microwave with a splatter guard.