Meatball Parmigiana

Here’s an amazing family meal that everyone will love. It doesn’t get much better than this delicious cheesy Meatball Parmigiana and it has been an Internet sensation. If the pictures are anything to go by, you won’t be disappointed!

Ingredients:

• 1½ pounds meatloaf mix (beef, pork, veal combo)
• 4 cloves garlic-roughly chopped, not minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Schar gluten free brand)
• 1 cup shredded Parmesan cheese (not grated) (sometimes I use grated asiago cheese)
• 2 eggs
• salt to taste
• Sauce of your choice (approx two 24-oz jars)
• Mozzarella cheese to top it off with!

Directions:

1. Mix all of the above meatball ingredients and form your meatballs-not too large.
2. Pour 1-2 Tablespoons oil on a baking stone or pan with sides and bake at 400 for 20 minutes.
3. Lower oven to 375.
4. Pour some sauce in the bottom of your dish(es).
5. I used a ceramic dish pictured above or you could use one 9×13.
6. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!!
7. Cover with foil and bake for 20 mins.
8. Remove foil and bake an additional 20 mins or until meatballs are cooked through and cheese is browning.
9. For the last 4 minutes I raised the oven temp to 400 to help the browning.

Source: hugsandcookies.com

Spinach Chicken Parmesan Meatballs

If you’re looking for a quick and easy delicious family meal you can’t go past this Spinach Chicken Parmesan Meatballs in Creamy Tomato Sauce. It’s cooked in one pot and ready in 30 minutes. 

Ingredients:

For the sauce:
 
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup heavy cream
•  
For the meatballs:
 
• 1 1/2 pounds ground chicken
• 3 ounces organicgirl baby spinach, chopped into small pieces
• 1/3 cup dried panko bread crumbs
• 1/4 cup diced onion
• 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 egg, lightly beaten
• 2 tablespoons olive oil
• 4 ounces shredded mozzarella
• minced fresh basil, for garnish 

Directions:

1. To make the sauce, heat olive oil in a large skillet pan over medium heat. Add onion and cook 1 minute. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, about 30 seconds. Add the crushed tomatoes, stir, lower heat to simmer and cook about 6 to 8 minutes, or until the sauce is thickened. Remove from heat and stir in the cream.
2. To make the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then knead gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches in diameter.
3. Heat olive oil in another medium or large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. (They will not be cooked all the way through because they will finish cooking when baked.) Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.

Source: spoonfulofflavor.com/category/travel/

Slow Cooker Cranberry Barbecue Meatballs

Tart cranberry-orange and zesty barbecue sauces coat tasty homemade meatballs that are conveniently kept warm in a slow cooker.

• Prep Time: 30 minutes
• Total Time: 3 hour 50 minutes
• Servings: 24

Ingredients:

Meatballs:

1        lb lean (at least 80%) ground beef

1/2     lb ground pork

1        medium onion, finely chopped (1/2 cup)

1/4     cup Progresso™ plain bread crumbs

1/2     teaspoon ground mustard

1/2     teaspoon seasoned salt

1/8     teaspoon pepper

1        egg

Sauce:

1        cup barbecue sauce

1/2     cup cranberry-orange sauce (from 9.2-oz jar)

1/2     teaspoon ground mustard

1/2     teaspoon ground ginger

1/2     teaspoon salt

2        tablespoons chopped fresh parsley

Directions:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs. Place in pan. Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
• In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended. Add meatballs.
• Cover and cook on Low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Source: tablespoon.com/