This meatball Parmesan will be the best option for those of you are looking for a cozy winter weeknight dish. They are rich and delicious. These juicy meatballs are smothered in a tasty marinara sauce and topped with Mozzarella and Parmesan cheese.
The recipe for these savory meatball Parmesan is simple and easy. Nothing can change your mood better than homemade meatballs with a nostalgic marinara sauce. This one-pan dish is perfect for a busy night meal and can be used with pasta, subs, and many other styles.
Instructions
Preheat the oven to 400 F and adjust the oven rack to the middle position. Cover a large baking sheet with foil, and spray the foil with nonstick cooking spray. Set aside.
Choose a large bowl, and put the bread crumbs in it. Pour in the Kalleh full fat milk and stir until the breadcrumbs are entirely coated. Set aside for 5 minutes until the liquid is almost absorbed. Then add the eggs, salt, pepper, a third of Kalleh parmesan processed cheese (Sliced), dried parsley, dried oregano and dried basil to the breadcrumbs mixture, and stir well to have a combined mixture.
Add the ground meat to the mixture, and use your hand to mix until incorporated gently. Be careful not to over mix it. Then damp your hand with water, and start to form 3 inch balls.
Place the meatballs on the prepared baking sheet lined with foil. Place the sheet in the oven, and bake for 20-25 minutes until browned and cooked through. If you want the meatballs to be browner and crispy, set the oven to broil and broil them for 2-3 minutes. Then remove from the heat, and set the oven to 370 F.
To prepare the delicious sauce, grease a skillet with nonstick spray, pour one cup of sauce in the skillet, and sprinkle with a third of the Parmesan processed cheese. Arrange the meatballs in the sauce, with a little space between them. Pour the remaining sauce over the meatballs, and sprinkle with a third of the Parmesan cheese.
Put the skillet in the oven, and bake for 20-30 minutes until the sauce is hot and bubbly. Now top each meatball with the Kalleh fresh mozzarella cheese and cook until the cheese is melted and the surface is slightly brown. Remove from the oven and allow them to cool for 10 minutes. Serve on a fancy plate sided with toasty baguette and a green salad.
