Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef (I use 85/15)
  • 1/4 cup fresh finely shredded Parmesan Cheese
  • 1/4 cup spaghetti sauce (any brand)
  • 1/4 cup Panko breadcrumbs
  • 1 tablespoon minced garlic (or 3 cloves, minced)
  • 1 tablespoon Italian seasoning
  • 1-2 cups spaghetti sauce
  • 1/2 fresh shredded Mozzarella cheese
  • 1/4 cup fresh finely shredded Parmesan Cheese
  • 1 tablespoon fresh Italian Parsley (roughly chopped)
  • Salt & pepper to taste

Instruction

  • Preheat oven to 450 degrees F. Cover a 12-inch, oven proof skillet (such as cast iron), or a rimmed cookie sheet with foil and set aside.
  • Gently mix together meat, 1/4 cup Parmesan, 1/4 cup spaghetti sauce, Panko, garlic and Italian seasoning. Add a pinch of salt and pepper.
  • Form meat mixture into even-sized balls (I like to use an ice cream scoop). Place in the foil covered skillet or sheet pan close together but not touching. Bake for 12-14 minutes.
  • Remove skillet from the oven. Carefully lift a corner of the foil with tongs to keep the dripping in the foil and transfer meatballs from the foil to the pan. If using a sheet pan, simply transfer to the skillet.
  • Pour 1-2 cups spaghetti sauce over and around the meatball, depending on how saucey you want them to be. Sprinkle Parmesan cheese evenly over the meatballs, then Mozzarella, then parsley.
  • Bake for an additional 10-12 minutes or until sauce is hot and cheese is completely melted.