Parmesan-Packed Meatballs

Last winter I made dinner for a few friends after a day of skiing — spaghetti and these parmesan-packed meatballs. Except at the time I didn’t know they would be parmesan-packed. I was absently following a recipe online and misread 1/2 cup as 1 1/2 cups. In went a lot of parmesan and out came something very delicious. My friend actually said, “these are the best meatballs I’ve ever had.” Since then I’ve tested the recipe and learned that the correct amount (IMO) is exactly 1 heaping cup! So, enjoy, and don’t stress the little mistakes in the kitchen because, as cheesy as it might sound, it could lead to something great.

Equipment

Here’s everything you need to make parmesan-packed meatballs at home:

• large bowl
• chef’s knife
• cutting board
• thick-bottomed pan or large sauce pan

Get the full ingredients list and instructions below!

Cooking Tips

1. These are best enjoyed with my 5-ingredient easy weeknight red sauce. But I won’t be mad if you make them in your favourite red sauce. If you’re not in a saucy mood you can pan fry until browned all over, then add a bit of water to the bottom of the pan and cover to finish cooking. You’ll know they’re done when an instant-read thermometer inserted into the middle reads 165°F.
2. I love freezing half of the shaped meatballs for a quick and easy weeknight dinner when I don’t have much time. Stored in an air-tight container the uncooked meatballs can last up to 6 months, but are best enjoyed within 1-2.

Parmesan-Packed Meatballs

A meatball so good, you'll want to eat the whole batch

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 pound medium ground beef or lean, but avoid extra lean
• 1 pound medium ground pork or lean, but avoid extra lean
• 1/2 cup finely diced parsley
• 1 heaping cup grated parmesan
• 1 cup panko breadcrumbs
• 1 large egg
• 3 tbsp milk
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. Add 1 cup panko bread crumbs to a large bowl and cover with 3 tbsp milk. Lightly toss to rehydrate the breadcrumbs. To the same bowl add 1 pound ground beef, 1 pound ground pork, 1/2 cup diced parsley, 1 heaping cup parmesan, 1 large egg, 1 tsp salt and a few cracks of black pepper.
2. Wet your hands in cold water then use them to mix the meatball mixture. Don't worry too much about over mixing, just take your time to make sure all the ingredients are evenly incorporated throughout. Wetting your hands before mixing will help prevent sticking.
3. Shape the mixture into even balls, dipping your hands in cold water occasionally to avoid sticking. Each meatball should be about 2.5oz, or roughly 3-4 tbsp. This will give you a total of about 15!
4. Add the meatballs to your favourite sauce, like my 5-ingredient easy weeknight red sauce. And simmer on low for 20-30 minutes or until an instant-read thermometer inserted into the thickest part reads 165°F.