Home Recipes PARMESAN MEATBALLS

Appetizers

PARMESAN MEATBALLS

Name: PARMESAN MEATBALLS
Prep time: 15 min
Cook time: 30 min
Yield: 6

Meatballs always remind me of high school lunches. My mom used to make them the night before and put them on sandwiches, topped with iceberg lettuce and pickled eggplant. Whenever I took out my little brown bag with oil stains, I knew it was going to be good!

This recipe from my partner Michele uses equal parts veal and cheese. It’s a totally decadent version my teenage self would have loved!

Preparation 15 min

Cooking time 30 min

Portions 6

Perfect with my NERELLO MASCALESE

Ingredients

Meatballs

450g ground veal

450g grated pecorino, parmesan or grana padano cheese

½ cup breadcrumbs

1 egg

800ml of Stefano Marinara sauce

To serve

Olive oil, to taste

Freshly grated parmesan cheese

1 tbsp pesto and 1 tbsp ricotta cheese per portion, to taste

Ground black pepper, to taste

Preparation

In a large bowl, combine veal, cheese, egg and breadcrumbs. Mix delicately by hand.
Using the mixture, prepare meatballs with a diameter of about 4 cm.
In a pot, heat the Marinara sauce.
Gently add the meatballs to the sauce. Do not mix too much as the meatballs may break.
Cover and continue cooking at low-medium heat for about 30 minutes.
Taste to adjust seasoning.
Serve meatballs as an entrée, with a dash of olive oil, sprinkling of parmesan and a tablespoon of pesto and ricotta.

Favourites

Did you like this recipe?

Yes

Did you like this recipe?

Thank you!

Did you like this recipe?

Thank you for your review!

Soups

Share

PARMESAN MEATBALLS

Ingredients

Meatballs

To serve

Preparation

Other recipes you may like

MEATBALL MINESTRONE

MEATBALLS AL FORNO

ITALIAN MEATBALL SUB

MINI-MEATBALL SPAGHETTI RAGÙ

Discover our products

MARINARA

EXTRA VIRGIN OLIVE OIL

NERELLO MASCALESE

Hazelnut Cocoa

TOMATO BASIL

ARRABBIATA

ROSÉE

MEAT

SAUSAGE AND MUSHROOMS

PIZZA

ALFREDO

PRIMAVERA