Make-ahead instructions:

Assemble the meatballs a day in advance and store (uncooked) in an airtight container in the fridge until ready to cook.

To freeze, assemble the cooked meatballs in an aluminum baking dish instead of a skillet, then top with marinara, and wrap in tinfoil and plastic wrap. Freeze up to 6 weeks in the freezer. To heat, remove plastic and bake in a 350 F degree oven covered in foil until steaming hot all the way through. Remove foil, cover with cheese and continue baking until the cheese is melted, about 10 minutes.

Cheese variations to try:

You can use other kinds of cheese like provolone, fontina or Grana Padano.

Other variations to try:

Although these juicy meatballs are delicious just as they are, you can change them up in a variety of ways. You could add Italian seasoning or Worcestershire sauce to the mix and top them with fresh basil. You could also use another lean type of meat like turkey to make them turkey meatballs or try a blend of lean ground pork and beef.

Baked Meatball Parmesan

Name: Baked Meatball Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7
Cuisine: Italian
Ingredients: ¼ cup bulgur wheat; 1 cup boiling water; 2 teaspoons extra-virgin olive oil; 1 small onion, diced; 1 clove garlic, minced; 1 egg white; ½ cup grated Parmesan cheese; Pinch cayenne, optional; ¼ teaspoon salt; ¼ teaspoon allspice or cinnamon; 1 pound 90% lean beef, preferably grass-fed; 1 cup marinara sauce; 5 ounces shredded Cheddar cheese (such as Cabot Alpine), mozzarella or ½ cup shredded Asiago cheese

Description

Our Baked Meatball Parmesan recipe is made with tender savory beef meatballs, delicious marinara sauce and melty cheese. They are so satisfyingly comforting. If you think baked meatballs are dry and boring, think again! It’s such a yummy and easy recipe.

Ingredients

Units Scale

1/4 cup bulgur wheat
1 cup boiling water
2 teaspoons extra-virgin olive oil
1 small onion, diced
1 clove garlic, minced
1 egg white
1/2 cup grated Parmesan cheese
Pinch cayenne, optional
1/4 teaspoon salt
1/4 teaspoon allspice or cinnamon
1 pound 90% lean beef, preferably grass-fed
1 cup marinara sauce
5 ounces shredded Cheddar cheese (such as Cabot Alpine), mozzarella or 1/2 cup shredded Asiago cheese

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Instructions

Place bulgur in a medium bowl. Pour boiling water over it and let sit until the water is lukewarm and the bulgur is tender, 10 to 15 minutes. Drain through a fine mesh sieve.
Meanwhile heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often until the onion is translucent but not brown, 4 to 5 minutes.
Combine the bulgur and the onion in a large bowl. Let cool 10 minutes.
Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Set a rack (as for cooling cookies) on the sheet pan. Lightly coat the rack with cooking spray or brush with oil.
Add egg white, Parmesan, crushed red pepper flakes, salt and allspice or cinnamon to the onion and bulgur mixture and stir to combine. Add beef and knead to combine to a smooth consistency.
Form into 21 meatballs. Set the meatballs on the baking sheet. Bake until browned and cooked through, 15 to 18 minutes.
Transfer the meatballs to a large skillet. Top with sauce and shredded cheese. Bake until the sauce is hot and the cheese on top is melted, 8 to 10 minutes.

Notes

Storing and Reheating instructions:

Store leftovers of this baked meatball Parmesan in an airtight container in the fridge for up to 4 days. Reheat in the microwave until just warmed through, 1 to 2 minutes. Alternatively, keep the meatballs in the skillet (covered with a layer of plastic wrap or aluminum foil in the fridge) and reheat in the oven at 350 degrees F until just warmed through, about 25 minutes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 3 meatballs, topped with sauce and cheese
Calories: 288
Fat: 17 g
Carbohydrates: 10
Fiber: 1
Protein: 23