Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Parmesan-Crusted Meatballs
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- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 120 mg
- Sodium
- 598 mg
These juicy meatballs are fluffy on the inside and crispy and crunchy on the outside thanks to a generous coating of panko breadcrumbs and freshly shredded Parmesan cheese. The secret to creating their perfect texture is to bake them on a baking sheet lined with a wire rack. It ensures the meatballs cook evenly and get crispy and golden-brown all over. Serve them with warm marinara sauce and fresh basil for the ultimate Italian American meal.
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 120 mg
- Sodium
- 598 mg
Ingredients
Directions
- Preheat an oven to 475 degrees F. Line a baking sheet with a wire rack. Set aside.
- Toss 1/2 cup of breadcrumbs and the milk together in a large bowl. Let soak for 5 minutes. Add the meatball mix, 1/2 cup of the Parmesan, the parsley, grated onion, garlic, oregano, 1 1/2 teaspoons salt and several grinds of black pepper. Beat one of the eggs lightly in a cup or small bowl and add it to the mix. Use your hands to gently combine all the ingredients until they’re well mixed.
- Gently form the meat mixture into 22 meatballs, each slightly larger than a golf ball, or about 3 tablespoons each. (See Cook’s Note.) Whisk the remaining 2 eggs and a splash of water together in a medium bowl until well combined. Combine the remaining 1 cup panko and 1 cup Parmesan together in a separate medium bowl. Roll the meatballs in the Parmesan mixture, then into the egg mixture, letting the excess drip off, then roll them again in the Parmesan mixture to evenly coat. Place on the rack on the prepared baking sheet.
- Bake the meatballs in the center of the oven until just cooked through and the outsides are deep golden-brown and crispy, 20 to 24 minutes. Serve the meatballs with warm marinara, a few basil leaves and an extra sprinkle of Parmesan.
Cook’s Note
Use a light touch when forming meatballs; compacting the meat could result in tough meatballs
