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Outrageous Meatball Parm

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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!
meatball1 meatballs-sauce meatballs

Outrageous Meatball Parm

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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.

meatballsHad to make a second batch….it was THAT good!!!

meatball parm

You May Love These, Too! XOXO

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Filed Under: Beef, Dinner

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Comments

  1. 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?

    Reply

  2. 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 ?

    Reply

  3. 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

    Reply

  6. 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?

    Reply

    • 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!

      Reply

    • 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!

      Reply

  10. 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?

    Reply

  14. 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! 🙂

    Reply

  15. 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!

    Reply

  18. 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.

    Reply

  20. rashelle says

    I made these last night and they were a huge hit. They are an excellent recipe. thank you for this recipe.

    Reply

  21. 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

    Reply

  22. 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

    Reply

  23. 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!

    Reply

    • 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.

      Reply

  25. 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.

    Reply

  26. 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!

    Reply

  28. 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.

    Reply

  29. 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!!

    Reply

Trackbacks

  1. […] Anything eaten with your hands is naturally more fun, right?  Well, how about meatballs served in a cone made out of bread!!  Flaky, delicious bread, that is!  For my bread cones, I used Pillsbury Crescent rolls for this.  Each can made about 4 “cones.”  I used ice cream cones as my molds and wrapped each cone in nonstick foil.  Then I used the crescent rolls to cover each cone.  I baked them open side down for about 10-12 minutes and let them cool 5 minutes.  At that point, they easily wiggled free from the foil cones.  Let cool completely and fill with meatballs, sauce and cheese!  Click here for my favorite meatball recipe! […]

    Reply

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