Meatballs With Parsley And Parmesan Recipes

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ITALIAN PARMESAN MEATBALLS



Italian Parmesan Meatballs image

Cheesy meatballs are simmered in marinara sauce, finished with fresh basil and served with your favorite pasta shape.

Provided by Food Network Kitchen

Time 2h25m

Yield 4

Number Of Ingredients 13

2 slices stale white sandwich bread, crusts removed
1/3 cup milk
1 1/2 pounds meatloaf mix (beef, pork and veal or turkey)
2/3 cup grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
1/2 onion, grated
2 garlic cloves, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper
6 cups prepared marinara sauce
4 tablespoons olive oil
1/2 cup lightly packed fresh basil leaves, torn
Hot cooked pasta

Steps:

  • Grate the bread on the large holes of a box grater into coarse crumbs and put into a large bowl along with the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the meatloaf mix, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper and mix until just combined. Shape the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or up to overnight.
  • Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in batches, add half the meatballs and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining meatballs.
  • Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

MEATBALLS WITH PARSLEY AND PARMESAN



Meatballs with Parsley and Parmesan image

Meatballs are usually the spicy sidekick to spaghetti, but with a crusty roll, zesty tomato sauce, and some fresh mozzarella, they are transformed into hero material. Proving their versatility, these beefy bites from home cook Gayle Gardener of New Mexico also work as hors d'oeuvres. Just add a dipping sauce, and they'll be the hit of the party. If you're counting calories, substitute ground turkey or chicken for the beef and bake them.

Yield makes about 44 meatballs

Number Of Ingredients 10

4 large eggs
1/2 cup fresh bread crumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley leaves
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds lean ground beef
Olive oil, for frying

Steps:

  • Stir the eggs, bread crumbs, cheese, 3 tablespoons olive oil, the parsley, garlic, salt, and pepper in a large bowl to blend. Add the beef and mix thoroughly. Form the mixture into 1 1/2-inch meatballs.
  • Pour enough oil into a heavy large skillet to coat the bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

MEATBALLS WITH PARSLEY AND PARMESAN



Meatballs with Parsley and Parmesan image

Provided by Gayle Gardner

Categories     Beef     Cheese     Egg     Herb     Dinner     Bon Appétit     New Mexico

Yield Makes about 44

Number Of Ingredients 10

4 large eggs
1/2 cup fresh French breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds lean ground beef
Additional olive oil (for frying)

Steps:

  • Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.
  • Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

BREN'S ITALIAN MEATBALLS



Bren's Italian Meatballs image

The perfect addition to any tomato sauce.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 5

Number Of Ingredients 8

½ cup fresh bread crumbs
½ cup grated pecorino Romano cheese
2 large cloves garlic, minced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
1 pinch red chili pepper flakes
1 egg
1 pound lean ground beef

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Toss bread crumbs, Romano cheese, garlic, parsley, black pepper, red pepper, and egg together in a bowl; mix in beef gently with your hands. Form beef mixture into meatballs roughly 1 1/4 inches in diameter; place on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes; turn meatballs and bake until no longer pink at the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 258.2 calories, Carbohydrate 3.6 g, Cholesterol 102.6 mg, Fat 16.8 g, Fiber 0.2 g, Protein 21.8 g, SaturatedFat 7.3 g, Sodium 226.3 mg, Sugar 0.4 g

MEATBALL PARMESAN



Meatball Parmesan image

Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal. You can form the meatballs up to a day ahead and keep them in the fridge until you're ready to fry. But they are best fried just before baking. Serve this with some kind of crisp green vegetable on the side.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 slices white bread (stale is fine)
1/3 cup milk
1 pound ground pork or veal
1 pound ground beef
1/2 cup finely chopped onion
1 1/4 cups finely grated Parmesan, preferably Parmigiano-Reggiano
1/4 cup chopped parsley
2 garlic cloves, finely chopped
1 tablespoon kosher salt
1 teaspoon black pepper
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1/2 pound fresh mozzarella, torn into bite-sized pieces

Steps:

  • Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
  • In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
  • Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

PARMESAN MEATBALLS



Parmesan Meatballs image

I love to cook from scratch but I also love my recipes to be quick and easy. This recipe is quick, easy and tastes great as a simple and delicious meatball.

Provided by good2bdunn

Categories     Meatballs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 slice white bread
1/2 cup parmesan cheese, grated
1 teaspoon dried parsley
1 teaspoon garlic salt
1/4 teaspoon salt
1 egg, beaten
1/2 cup milk
1 dash pepper

Steps:

  • Preheat oven to 325.
  • Process slice of bread in food processor for fresh bread crumbs.
  • Combine all ingredients including bread crumbs in mixing bowl.
  • Shape into balls and place on baking sheet.
  • Make for 20 - 25 minutes until done.
  • Add to spaghetti sauce of your choice and serve over pasta or on sandwich rolls.

EASY BAKED PARMESAN MEATBALLS



Easy Baked Parmesan Meatballs image

Add cheesy flavor to these meatballs with parmesan cheese, and bake to seal the deal. These meatballs are so good, you'll be sure to wow the family!

Provided by My Food and Family

Categories     Herbs

Time 40m

Yield 6 servings

Number Of Ingredients 5

1 lb. lean ground beef
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Steps:

  • Heat oven to 375°F.
  • Mix ingredients just until blended; shape into 12 meatballs.
  • Place on foil-covered rimmed baking sheet.
  • Bake 25 min. or until done (160°F).

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g

EASY BAKED PARMESAN MEATBALLS



Easy Baked Parmesan Meatballs image

Make and share this Easy Baked Parmesan Meatballs recipe from Food.com.

Provided by theluckchain

Categories     Meat

Time 50m

Yield 12 meatballs, 4-6 serving(s)

Number Of Ingredients 5

1 lb ground beef
1/2 cup kraft 100% grated parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 garlic clove, Minced

Steps:

  • Preheat oven to 375°F
  • Mix meat, cheese, parsley, egg and garlic.
  • Shape into 12 meatballs.
  • Place in foil-lined 15x10x1- inch baking pan.
  • Bake 25 minutes or until cooked through.

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