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Easy and delicious and ready in just about 30 minutes, these Homemade Parmesan Meatballs are the start of a great weeknight meal.
It’s amusing to me how many ways there are to make the “perfect” meatball. I have three or four different meatball recipes on this site. It seems though, that each recipe is better than the last, or at least that’s how my children seem to feel. Even my practically vegan daughter offered up a “these are pretty good,” at first bite.
Meatballs are one of those super comforting, tastes complicated but are really easy to make kind of foods. This recipe has only 6 simple main ingredients – ground beef, garlic, breadcrumbs, spaghetti sauce (the jarred kind – or you can use my easy marinara recipe), cheese and Italian seasoning. Ok, 7 if you count that there are 2 kinds of cheese.
The meat is gently mixed with your hands then formed into balls. You can bake them on a separate sheet pan, or bake them right in the skillet like I did to make this a truly one pan dish.
Cover the skillet with foil, and place meatballs in an even layer, close together but not touching. Bake them for about 12-14 minutes. Once they come out of the oven you’ll want to carefully lift one one corner of the foil and move the meatballs from the foil to the pan, while pulling up the foil on each side to keep the juices inside. If this makes you nervous, use a rimmed, foil-covered sheet pan for baking, then transfer the meatballs to the skillet. Using tongs, fold up the foil completely and let cool on a paper plate before tossing in the trash.
Finally add some sauce and cheese to the pan. I used a little over a cup because my kids aren’t huge fans of the sauce lately…but for a saucier dish, use 2 cups or even more of the sauce.
I served the meatballs with some olive oil pasta and a big, green salad. You could also serve as sandwiches on french rolls or just with breadsticks or garlic bread.
For more easy dinner recipes, try these: