Meatball Parmigiana Recipe
Make Meatball Parmigiana Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Tomato Sauce
Assembly & Cheese
Method
Meatballs
- 1
Soak breadcrumbs
Combine the fresh breadcrumbs and whole milk in a small bowl. Let sit 5 minutes until milk is absorbed and crumbs are soft.
- 2
Mix meatball ingredients
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, 1/2 cup grated Parmesan, minced garlic, chopped parsley, 1 tsp dried oregano, 1.5 tsp kosher salt, and 3/4 tsp black pepper. Using clean hands or a spoon, gently mix until just combined. Do not overwork — mix until uniform.
- 3
Portion meatballs
Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 24 meatballs). Roll each gently between your palms into a smooth ball, set on a plate or tray.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs on all sides for 6–8 minutes total per batch. They should be nicely browned but not fully cooked through. Transfer browned meatballs to a paper towel-lined plate.
Tomato Sauce
- 5
- 6
Build sauce
Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, 1/2 cup water or stock, 1 tsp dried basil, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar if using. Bring to a gentle simmer.
- 7
Simmer
Reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors and thicken slightly, stirring occasionally. Taste and adjust seasoning as needed. If using, stir in fresh basil leaves just before assembly.
Assembly & Bake
- 8
Combine meatballs and sauce
Preheat oven to 400°F (200°C). Gently nestle the browned meatballs into the simmering tomato sauce in the saucepan, spooning sauce over them. Simmer together on low for 6–8 minutes to finish cooking the meatballs and allow flavors to marry. Alternatively, transfer sauce to a 9x13-inch baking dish and place meatballs in sauce.
- 9
Add cheeses
If using the baking dish method, sprinkle 2 cups shredded mozzarella evenly over the meatballs and sauce, then dust with remaining 1/2 cup grated Parmesan. If using the saucepan and you have an ovenproof pan, sprinkle cheeses directly in the pan. For extra browning, place under the broiler for 2–3 minutes until cheese is bubbly and golden — watch closely.
- 10
Finish and serve
Remove from oven or broiler and let rest 3–5 minutes. Garnish with fresh basil leaves. Serve meatball parmigiana over cooked pasta, polenta, or in a toasted roll with extra sauce on the side.