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Recipes
Meatball Parmigiana

Recipe

Meatball Parmigiana

20 min prep

45 min cooking

Serves 4

Difficulty 1/5

These tender meatballs are perfect to serve with your favourite pasta but even more delicious tucked into a soft kaiser bun to enjoy as a sandwich or with, pasta, rice or polenta. As a kid, meatballs were one of my favourites (and they still are)!

Ingredients

⅔ cup (150 mL) fresh bread crumbs ½ cup (125 mL) grated Parmesan cheese ¼ cup (60 mL) finely chopped onion 1 large clove garlic, minced 1 tsp (5 mL) dried oregano leaves 1 large egg 3 tbsp (45 mL) chopped fresh parsley 2 tbsp (30 mL) whipping cream ¼ tsp (1 mL) each salt and pepper 1 lb (500 g) Lean Ground Beef 3 tbsp (45 mL) all-purpose flour ¼ cup (60 mL) extra virgin olive oil 1½ cups (375 mL) tomato basil pasta sauce (homemade or store-bought)

Topping

1 ball (125 g) fresh mozzarella or bocconcini cheese, drained 2 tbsp (30 mL) fresh grated Parmesan cheese

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Directions

1. Combine bread crumbs, Parmesan, onion, garlic, oregano, egg, parsley, cream, salt and pepper in a large bowl. Gently mix in ground beef with a fork or your hands (careful not to over-mix). Roll into about twenty-two 1½-inch (4 cm) meatballs. 2. Place flour on a plate. Heat oil over medium-high heat in a large ovenproof skillet or wide saucepan. Roll meatballs in flour a few at a time to coat, then add to pan. Cook, shaking pan gently or turning meatballs as needed, for about 8 minutes until browned all over. Reduce heat to medium, add pasta sauce and bring to a simmer. 3. Cover and bake in preheated 400ºF oven for 30 to 40 minutes, stirring once until a digital instant-read thermometer inserted into several meatballs reads 160°F (71°C) and sauce is thickened. 4. Topping: Uncover skillet. Tear mozzarella into small pieces and sprinkle over meatballs; sprinkle with Parmesan. Bake, uncovered, for 5 to 10 minutes or until cheese is melted.

Tip

These meatballs freeze well, simply let the baked meatballs cool at the end of step 3. Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating in the oven or on the stovetop until heated through and add topping, then bake as directed to finish. Fresh breadcrumbs are made by using fresh bread (sliced or buns) that still have moisture in them. Toss the bread slices or torn buns in a food processor and pulse until fine crumbs. Freeze any leftovers in a resealable bag until you need fresh bread crumbs again.

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef (17% Max. fat)

More to Explore

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CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.