Ingredients

The following ingredients have 6 Servings
  • 2 pounds lean ground beef
  • 3/4 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese (DIVIDED)
  • 1 (24-ounce) jar marinara sauce (DIVIDED (or 3 cups homemade marinara))
  • 1 egg (lightly beaten)
  • 3 tablespoons Italian seasoning (DIVIDED)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • Freshly ground black pepper (to taste)
  • Pinch of sugar
  • 1 cup shredded mozzarella cheese

Instruction

  • Preheat oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper and set aside.
  • In a large bowl, combine ground beef, breadcrumbs, 3/4 cup Parmesan, 1/3 cup marinara, egg, 2 tablespoons Italian seasoning, Worcestershire, garlic salt, onion powder, and pepper. Use your hands to gently mix ingredients until thoroughly combined but not packed down. Scoop meat into 3-tablespoon mounds (I use a 3 T. cookie scoop) and gently roll into balls (which should measure between 1 1/2 and 2 inches across).
  • Arrange meatballs on prepared baking sheet, at least an inch apart. Bake meatballs for 20 minutes or until golden brown and cooked through to the center (cut into a meatball to check for doneness). Remove to a paper towel-lined plate to drain any grease.
  • While meatballs are baking, pour remaining marinara in a large, deep skillet (12- to 14-inch diameter). Season with remaining 1 tablespoon Italian seasoning and pinch of sugar. Bring to a low simmer over medium heat. Once meatballs are cooked and drained, carefully place them in the skillet of warm sauce, turning each meatball so that all sides are coated. Sprinkle with mozzarella and remaining 1/4 cup grated Parmesan. Cover skillet until cheese is melted. Serve hot as-is, over pasta, or on sandwich rolls for meatball subs.