Parmesan Meatballs

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I ordinarily use a very simple recipe when I make meatballs. In fact, I actually use the same recipe for meatballs that I use for my meatloaf. It just makes it easier when I’m working with a bunch of ground beef at a time for a batch cooking session. I usually start with 5 pounds of ground beef and make a traditional meatloaf or meatloaf cups and then I turn the rest of the mixture into meatballs.

But sometimes, I want our meatballs to be a little different so that they can stand on their own. If I want to add something special to a spaghetti dinner or make a yummy batch of meatball marina subs (recipe coming tomorrow), I’ll whip up a batch of these Parmesan Meatballs. The Parmesan cheese adds a little extra flavor and bite to the meatballs, not to mention the ooey goodness of melted cheese in every bite.

Parmesan Meatballs

• 1 1/2 lbs. ground beef
• 1 c. bread crumbs
• 1 c. shredded or grated Parmesan cheese
• 1 egg
• 2 T. finely minced onion
• 2 T. tomato paste
• 2 t. Italian seasoning
• 1 t. garlic powder
• 1 t/ salt
• 1/2 t. black pepper
• 1/8 t. crushed red pepper flakes

1. Add all ingredients to a bowl and mix together until well combined. (I usually use my hands for this, but I love Amy’s idea of using a potato masher too.)

2. Roll into evenly sized balls. I tend to make these bigger than ordinary meatballs just because I consider them something special and I like to make sure they stand out!

3. Place on a baking pan or in a casserole dish and bake at 375 degrees for 25-30 minutes, until fully cooked.

These meatballs make a killer meatball sub! I can’t wait to share that yummy recipe with you tomorrow.

Until then, what are your favorite ways to serve meatballs?