Meatball Plate With Cheese Recipe

Name: Tony's Pizza and Restaurants Meatball Plate With Cheese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (85/15) or a mix of beef and pork; 1 cup fresh breadcrumbs; 0.5 cup minced onion; 2 large eggs; 2 tbsp unsalted butter, melted; 0.25 cup grated Parmesan cheese; 0.5 cup mozzarella cheese, cut into small cubes (optional, for stuffed meatballs); 1 tsp garlic, minced; 2 tbsp fresh parsley, finely chopped; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp dried oregano; 2 tbsp olive oil (for frying); 0.5 cup grated cheddar or additional mozzarella (for melting over meatballs); 1 tbsp fresh parsley, chopped (for garnish); 2 pieces lemon wedges (optional)

Inspired by Tony's Pizza and Restaurant

Time45m

Serves6

Ground meat rolled into small spheres, prepared with bread crumbs, minced onion, eggs, butter, and seasoning.

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Ingredients

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Meatballs

1 lb ground beef (85/15) or a mix of beef and pork

1 cup fresh breadcrumbs

1/2 cup minced onion

2 Large eggs

2 tbsp unsalted butter, melted

1/4 cup Grated Parmesan cheese

1/2 cup mozzarella cheese, cut into small cubes (optional, for stuffed meatballs)

1 tsp Garlic, minced

2 tbsp fresh parsley, finely chopped

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Dried oregano

2 tbsp olive oil (for frying)

Finishing & Serving

1/2 cup grated cheddar or additional mozzarella (for melting over meatballs)

1 tbsp Fresh parsley, chopped (for garnish)

2 pieces lemon wedges (optional)

Method

Meatballs

Prepare ingredients

Preheat oven to 375°F (190°C). Finely mince the onion and garlic if not already minced. Cube mozzarella into small 1/2-inch pieces if using for stuffed meatballs.

Soften breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the melted butter over them. Stir to coat so the crumbs absorb the butter; this keeps the meatballs tender.

Mix meatball mixture

In a large bowl combine ground meat, buttered breadcrumbs, minced onion, minced garlic, grated Parmesan, chopped parsley, eggs, salt, pepper, and dried oregano. Mix gently with your hands or a spatula until just combined — avoid overworking or the meatballs will be dense.

Form meatballs

Portion the mixture into small 1-inch balls (about 1 tablespoon of mixture each) to make roughly 24 meatballs. If stuffing, flatten a portion in your palm, place a small cube of mozzarella in the center, and roll to fully enclose the cheese. Keep hands slightly damp to prevent sticking.

Brown meatballs

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown on all sides, about 2-3 minutes per side, turning gently with tongs so they develop a golden crust. Transfer browned meatballs back to the skillet (or a baking dish) if removed for additional batches.

Bake through

Once all meatballs are browned and arranged in the skillet or baking dish, place in the preheated oven and bake for 10-12 minutes, or until internal temperature reaches 160°F (71°C) for beef/pork mix. If making small 1-inch meatballs, check earlier at 8-10 minutes.

Finishing & Serving

Add cheese and melt

Remove the skillet from the oven. Sprinkle the grated cheddar or additional mozzarella evenly over the top of the meatballs. Return to the oven and broil on high for 1-2 minutes (or bake at 375°F for 3-4 minutes) until the cheese is melted and slightly bubbly. Watch closely to avoid burning.

Garnish and serve

Sprinkle chopped fresh parsley over the meatballs. Serve hot on a platter as an appetizer with lemon wedges on the side for a bright finish. Provide toothpicks or small forks for easy serving.