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Meatball Parmesan

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.

Ingredients

  • 3 slices white bread (stale is fine)
  • ⅓ cup milk
  • 1 pound ground pork or veal
  • 1 pound ground beef
  • ½ cup finely chopped onion
  • 1 ¼ cups finely grated Parmesan, preferably Parmigiano-Reggiano
  • ¼ 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)
  • ½ pound fresh mozzarella, torn into bite-sized pieces
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1311 calories; 116 grams fat; 30 grams saturated fat; 0 grams trans fat; 68 grams monounsaturated fat; 10 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 47 grams protein; 155 milligrams cholesterol; 2866 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

1 hour 30 minutes

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