If you love meatballs, then you need to make this. Like now! Such an easy dish yet so outrageously packed with flavor. Even my oldest son ate this and that speaks volumes! I melted freshly grated parmigiano-reggiano on top but you can use any shredded cheese you like. I used my rockcrok pot from Pampered Chef to make these because it is safe for the stove top and the broiler. If you don’t have anything that is safe for both, just be sure to switch your meatballs into a broiler safe dish to melt the cheese. Serve with a side of pasta for a perfect dinner. Enjoy this Outrageous Meatball Parm!
Outrageous Meatball Parm
Ingredients
Meatball Ingredients:
- 1 ½ pounds ground beef 85% lean
- 1 cup bread crumbs I used Aleia's GF brand
- 1 cup grated Parmesan cheese
- 2 eggs
- salt to taste
- 1 Tablespoon milk
- Sauce of your choice approx two 24-oz jars
- Parmigiano-Reggiano or Mozzarella cheese to top it off with!
Instructions
- Mix all of the meatball ingredients and form your meatballs-not too large. I made 27 meatballs. Pan fry to brown them. Don’t worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.
- Pour some sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. (Make sure they are cooked through. Uncover and dress the top up with lots of cheese! It should be covered with cheese!!! Broil for a few minutes until melted and bubbling. Serve with pasta and use the extra sauce.
Had to make a second batch….it was THAT good!!!
ellen preston says
I noticed that you have the same recipe posted twice and both have different cooking directions. ONe say’s to bake covered for 30 minutes then add the cheese and broil. Your other recipe says’ to bake 20 minutes covered with the cheese and then 20 minutes uncover and cook. Which recipe should be the one to follow?
danielle says
I prepare it both ways! Broiling makes it a bit crisper on top.
Felicia Smith says
Hello what kind of sauce did you use.. An what else besides bread crumbs if don’t have
Valarie M says
When i make my meatballs I use either rice or crush some crackers in place of bread crumbs.
rima says
hello , you mix the beef with the milk , eggs , salt and bread crumbs then make them into balls ? do you whisk the eggs ? or just mix it all up together ?
danielle says
mix it all together
rima says
thank you
lisa says
Have you ever served this on top of bread or rolls?
Hugs & Cookies xoxo says
No but only because my hubbby is gluten free. That sounds delishhhh!
PC says
Or a meatball hoagie, yum!
Brenda says
They do make GF hoagie rolls. I buy them for my gf kids at my school.
Molly Berger says
Ohh I bet that would be good like a meatball sub
MICHELLE says
Hi! This looks delicious…but do you use prepackaged sauce or do you make your own? If your own would you post the recipe and if prepackaged what brand?
Thanks
danielle says
I used to make my own more-now I am have less time lol, so we like The brand kirkland from costco!
Laura LaLuzerne says
That Kirkland Marinara from Costco she is talking about, it amazing!
Suzanne Harris says
I found this on Pinterest a while back…it is as close to my Italian grandma’s pasta sauce as I can find (Her recipe died with her, sadly.)
http://www.tablefortwoblog.com/great-grandmas-pasta-sauce/
Hugs & Cookies xoxo says
Sorry about your grandma.
diane says
Looks yummy! What are the green specks in the raw meatballs, parsley?
danielle says
yes!
Jane says
Do you use spaghetti sauce or marinara sauce?
danielle says
MARINARA
rachel says
Can you make these and freeze them for a later date? If so do you think you would freeze them before or after their browned?
Misty says
You could do either. With both methods, I would place them on a cookie sheet lined with parchment and flash freeze them. Just put the entire pan in the freezer for 30 minutes or so just until they are turning hard. Then, you can put them in a freezer, bag etc. If you cook them first, you’ll end up with a really convenient meatball like you get when you purchase a bag of the frozen ones at the store. If you freeze them before cooking, I would drop them into a pot of marinara that’s simmering on the stove/crockpot all day!
Annette says
gosh, this mix is dry, I mean bone dry. I don’t know how you are mixing this up.
danielle says
It is never dry. Did you add all of the listed ingredients???
ashley says
how much parsley did you add? ty
danielle says
handful
stacey says
Can you use frozen meatballs(store bought)?
Angie W says
I’m planning on using frozen meatballs tonight. I’m going to thaw them in the microwave first and then start from adding the sauce to the bottom of the dish. I’m not the best cook in the world and I don’t have the time or, if I’m being honest, the desire lol, to make my own meatballs so I’m going to try it with Butterball Turkey meatballs and see how it works. Wish me luck!
Jennifer Valencia says
What kind of pan is that in the in the final picture? It almost looks like that Pampered Chef Rockpot. If so do you like it?
Hugs & Cookies xoxo says
yes, the rock crock-good eye. I wasn’t so sure about getting it but now I LOVE IT!!
Teri says
Can you use crackers instead of bread crumbs ?
Hugs & Cookies xoxo says
never tried so not sure 🙂
ozo says
Yes, crackers will work fine….I also use ground up pretzel sticks made in a Nutri-Ninja smoothie cup.
Mindi says
What pasta did you use? Spaghetti, Penne?
Hugs & Cookies xoxo says
Whatever is on hand-I change it up!
Jody says
Is this the powdered grated Parmesan or like shredded Parmesan from a block?
Hugs & Cookies xoxo says
The shredded kind-from a block!
Alicia says
I just made this tonight and it was delicious. My 19 month old and 5 year old asked for two more servings. I served it on spaghetti squash for myself but spaghetti noodles for the kiddos and hubby. Everyone LOVED it. Thanks for an awesome recipe! 🙂
Hugs & Cookies xoxo says
That is great!!!!
Margo Callaghan says
question ….. As a Pampered Chef consultant I’m wondering why you would use a different pan to brown your meatballs as you could use your Rockcrok ….. One pot supper …. That’s the magic of our RockcroKs …. Microwave, stovetop, oven, broiler, barbecue and dishwasher friendly!
Hugs & Cookies xoxo says
Yes, but not that big inside for pan frying-needed some more room! lol
debbie says
could this recipe be done in a slow cooker?
Hugs & Cookies xoxo says
here u go! https://hugsandcookiesxoxo.com/2015/03/crockpot-meatballs-and-sausage.html
Pat says
Yum! This is making me hungry…lol! Thanks for sharing this recipe.
Hugs & Cookies xoxo says
You are welcome! enjoy!!!
Barbie says
It’s not gluten free,you put bread crumbs?
Hugs & Cookies xoxo says
I used Aleia’s-(it is noted) and they are gluten free making this dish gf. Enjoy!
Willie Nipper says
The recipe sounds great and looks even better in the Rockcrok. The answer to using the Rockcrok to do everything is to cook the meatballs in batches and then you are only using one pan. Less to clean up.
Megan says
Is this a 9×13 pan?
rashelle says
I made these last night and they were a huge hit. They are an excellent recipe. thank you for this recipe.
Hugs & Cookies xoxo says
ur so welcome!!!
Sarah says
I too am a PC consultant and can’t wait to make these in my 12″ skillet. Questiion – are you putting the sauce in the meatball mix too? TIA
Hugs & Cookies xoxo says
no, not in the mix.
jordan says
Recipe says mix all ingredients however I’m guess you don’t mix the sauce w meatballs but do you put the cheese in the meatballs? Confused over the directions. Thanks
Hugs & Cookies xoxo says
Cheese goes on at end and then you broil to melt it. Be sure pan is broil/oven safe.
Trish White says
On your recipe it says to put ALL ingredients into the bowl to mixup, so I did…when reading at the bottom it said put lots of Parmesan cheese on top and broil…then in the comments section I was reading you said the Parmesan goes on top to broil only!
I only have a cup of Parmesan left to put on top, so I’m adding mozzarella cheese to it, and think it will work out…this is for your information only…we can’t wait to try it! Thanks!
Hugs & Cookies xoxo says
The parmesan listed does go in the meatballs. You were right. At the end of ingredients it lists extra cheese and says to top it off with. Hope you enjoyed them.
Kathy says
Wow that is an awesome recipe! Made this tonight and it was delicious!! My family LOVED it! Thanks so much ~
Hugs & Cookies xoxo says
Yay!!!
Cherie says
Made this tonight and is wonderful. For sauce I used diced petit tomatoes with garlic and oregano added 2 cans tomato sauce and packet of Italian dry dressing mix. I browned meat balls then put all in crock pot.
Amy says
I’ve literally not commented on anything I’ve ever made from a pinterest post, and there have been many opportunities to do so. I’ve made this a dozen times. It’s become a go to dinner at our house. What I do to make it easy after a long day of work is this: 24 or so, already prepared meatballs from the meat section of the store, 2 – 24 Oz jars of Prego (any flavor works but I like the marinara), i broil it at the end to get the cheese browned, then I serve it over spaghetti squash. It’s delicious every time, we love it, thanks for sharing!
Katie says
Hi! I’m making this recipe tonight and was wondering if ya keto friendly?
Hugs & Cookies xoxo says
Not sure on that. Sorry
Licia says
I am Italian and 99% of the time make my own marinara, However… RAOS marinara in a jar is excellent in a pinch and no one knows it is not mine. It’s pricey but I stock up when it is on sale. Once you try it, you will see it is the closest thing to homemade and it is always great to have on hand in a pinch. Thanks for the meatball recipe! Always will to try someone’s variation of a meatball.
The Busy Cook's Kitchen says
For those who want a quick sauce recipe, and don’t have time to make a scratch sauce that needs to simmer for hours on end, here’s what I do.
Empty a jar of plain spaghetti sauce into a large pot over medium heat. Add 2 cans fire roasted diced tomatoes. Season to taste with garlic and onion powder, basil, and a pinch of salt if needed. Add frozen meatballs (I make big batches and freeze some for another day). Simmer, stiring frequently to keep the bottom from burning, for about 25 minutes. Add a small can tomato paste, stirring to incorporate. Cook another 5 minutes. All set!
If you add the tomato paste at the beginning, the thicker sauce will spatter more.
If you want a smoother sauce, use an emersion blender before adding meatballs (ie, while it’s still cool).
If you want a chunkier sauce, buy a chunky garden style jarred spaghetti sauce. Saute chopped onion and bell pepper in olive oil before adding the sauce and tomatoes to the pot.
If your sauce is too acidic, try adding shredded carrot as a healthier alternative to adding sugar.
Always taste as you go!
Hope this helps someone!!
Penny says
Very yummy recipe!????