Description
This Meatball Parmesan recipe features tender, flavorful meatballs made from a blend of lean ground beef and Italian pork, seasoned with Italian herbs and spices. Baked in a cast iron skillet and smothered in rich pasta sauce, then topped with melted mozzarella and fresh basil for a comforting Italian classic perfect for serving over your favorite pasta.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground beef
- 1 pound Italian ground pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup whole milk
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons onion powder
- 1 tablespoon dried parsley
- 1 cup Parmesan cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs, lightly beaten
Sauce & Topping
- 1 1/2 24-ounce jars pasta sauce
- 1 to 1 1/2 cups mozzarella cheese, shredded
- 1/2 teaspoon Italian seasoning
- 1 tablespoon fresh basil, finely chopped
Instructions
- Preheat and prepare skillet: Preheat your oven to 400°F (204°C). Line a large cast iron skillet with foil and set aside to make cleanup easier.
- Mix meatball ingredients: In a large bowl, combine the ground beef, ground pork, Italian breadcrumbs, whole milk, minced garlic, Italian seasoning, onion powder, dried parsley, Parmesan cheese, salt, pepper, and beaten eggs. Mix gently with your hands until just combined to avoid tough meatballs.
- Form meatballs: Using an ice cream scoop, shape the mixture into 17 large meatballs or 34 smaller ones for faster cooking. Place them evenly on the foil-lined cast iron skillet.
- Bake initial meatballs: Bake the meatballs at 400°F for 25 minutes if large, or 20 minutes if smaller. Remove from the oven and place the skillet on a hot pad.
- Lower oven temperature: Reduce the oven temperature to 375°F (190°C). Carefully transfer the meatballs from the skillet to a plate, and remove the foil from the skillet.
- Add sauce and meatballs: Pour half of the pasta sauce into the bottom of the skillet, then place the meatballs back on top of the sauce.
- Add remaining sauce and cheese: Pour the remaining sauce over the meatballs. Sprinkle mozzarella cheese evenly over the top, then dust with ½ teaspoon Italian seasoning.
- Bake covered: Cover the skillet tightly with foil and bake at 375°F for 20 minutes more.
- Finish baking uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the cheese is golden brown and bubbly.
- Garnish and serve: Remove the skillet from the oven, sprinkle freshly chopped basil over the meatballs, and serve hot over your favorite pasta.
Notes
- Use fresh basil for the best flavor in garnish.
- For smaller meatballs, reduce initial baking time to 20 minutes to avoid overcooking.
- Line the cast iron skillet with foil for easier cleanup and to prevent sticking.
- Do not overmix meatball mixture to keep them tender.
- If preferred, meatballs can be browned in a skillet first but baking is the recommended method here.
- Make sure to cover meatballs while baking in sauce to retain moisture and melt cheese perfectly.
Nutrition
- Serving Size: 1 meatball with sauce and cheese
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 85 mg
