Description
A classic Meatball Parmesan recipe that features juicy beef and pork meatballs baked in a flavorful Italian sauce, topped with melted mozzarella cheese and fresh basil. Perfect served over pasta for a comforting Italian meal.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground beef
- 1 pound Italian ground pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup whole milk
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons onion powder
- 1 tablespoon dried parsley
- 1 cup Parmesan cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs, lightly beaten
Sauce and Topping
- 1 1/2 24-oz jars pasta sauce
- 1 - 1 1/2 cups mozzarella cheese, shredded
- 1/2 teaspoon Italian seasoning
- 1 tablespoon fresh basil, finely chopped
Instructions
- Prepare Oven and Skillet: Preheat the oven to 400 degrees Fahrenheit. Line a large cast iron skillet with foil and set aside to prevent sticking and ease cleanup.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, Italian ground pork, Italian breadcrumbs, whole milk, minced garlic, Italian seasoning, onion powder, dried parsley, Parmesan cheese, salt, pepper, and lightly beaten eggs. Using your hands, gently mix until just combined to keep the meat tender.
- Form Meatballs: Use an ice cream scoop to portion the mixture, forming about 17 large meatballs (or 34 smaller ones if preferred). Place these meatballs on the foil-lined cast iron skillet.
- Bake Meatballs: Place the skillet in the preheated oven and bake at 400 degrees for 25 minutes (reduce to 20 minutes if making smaller meatballs). Once done, remove the skillet and place it on a hot pad.
- Prepare for Second Bake: Lower the oven temperature to 375 degrees. Remove the meatballs from the skillet and discard the foil. Pour half of the pasta sauce into the bottom of the skillet.
- Assemble Meatballs with Sauce: Return the meatballs to the skillet, placing them on top of the sauce. Pour the remaining pasta sauce over the meatballs, then sprinkle with shredded mozzarella cheese and ½ teaspoon Italian seasoning.
- Cook with Cheese: Cover the skillet with foil and bake in the oven at 375 degrees for 20 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes until the cheese is browned and bubbly.
- Garnish and Serve: Carefully remove the skillet from the oven, sprinkle fresh chopped basil over the meatballs, and serve hot over your favorite pasta or with bread for a delicious meal.
Notes
- Using a cast iron skillet helps with even cooking and browning of the meatballs.
- Do not overmix the meat mixture to keep the meatballs tender.
- You can make smaller meatballs to reduce cooking time to 20 minutes for the first bake phase.
- Fresh basil adds a bright, fresh flavor when sprinkled on top after baking.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 meatball with sauce and cheese
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
