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.
- 1 1/2 lbs ground beef
- 1 cup bread crumbs
- 1 cup shredded or grated Parmesan cheese
- 1 egg
- 2 tbsp finely minced onion
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp crushed red pepper flakes
- 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.)
- 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!
- Place on a baking pan or in a casserole dish and bake at 375 degrees for 25-30 minutes, until fully cooked.