One-pan Meatball Parmigiana
Credit: Whisk Media Group
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One-pan Meatball Parmigiana
Ingredients:
Italian Meatballs
Parmigiana
3 ways with Italian meatballs
Method:
Italian Meatballs
- Preheat the oven grill to high.
- To make the Italian Meatballs, place mince, ½ cup (60 g) of the parmesan, the garlic, egg and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tablespoons of mixture into balls.
Parmigiana
- Heat the oil in an ovenproof skillet or frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 minutes or until browned. Remove from the pan and set aside.
- Heat remaining oil in skillet over low heat. Add the garlic and cook for 30 seconds. Add diced tomatoes and tomato puree. Stir to combine and bring to a simmer.
- Return meatballs to pan. Scatter with Perfect Bakes cheese and bake under grill for 5-6 minutes or until cheese has melted and is golden. Serve the meatball parmigiana with cooked garlic bread and the cos salad with dressing.
Tips & Hints:
- Pork and veal mince is available at major supermarkets or local butchers. Some supermarkets label as pork and beef mince.
- For make-ahead meatballs, you can make the meatballs up to the end of step 2 and freeze them layered between baking paper in an airtight container. Store them for up to 2 months. Defrost in the fridge overnight and continue recipe from step 3.
