"Every pizza shop should have meatballs. The key is the panade. Using the bread crumb-milk slurry makes the meatballs juicier. A lot of people mix pec or parm into their meatballs. At our shop, we use high-quality cheeses, and the flavor is strong, so we save our pec or parm for finishing along with olive oil, basil, and fresh sauce."
- Scarr Pimentel
If your favorite parm is meatball parmesan, you're in luck. It's easy to make and quite satisfying. Hop on the expressway to Italian bliss with juicy meatballs covered in pizza sauce, mozzarella, and your favorite shaky cheese.
Not into beef? No problem. We've got an eggplant parm that skips all the tedious and unnecessary too.
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The Scarr's Pizza Cookbook
This easy meatball parmesan recipe comes from The Scarr's Pizza Cookbook: New York-Style Pizza for Everybody by Scarr Pimentel.
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How to Make Meatball Parmesan
Ingredients
- oil - olive oil is recommended for the meatballs and hero while any neutral oil will work for frying
- onion - white onion
- garlic
- bread crumbs - panko bread crumbs are recommended
- parsley - fresh flat-leaf parsley, minus the stems
- basil - fresh, minus the stems
- salt - kosher salt
- pepper - fresh black pepper is preferred
- onion powder
- garlic powder
- milk - whole milk is recommended
- ground beef
- pizza sauce - easy to make and also from Scarr Pimentel
- cheese - you'll need parmesan or pecorino, and fresh mozzarella
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Equipment
- prep bowls
- chef knife
- cutting board
- cheese grater
- enameled cast iron skillet
- wooden spoon
- food processor or blender
- sheet pan
- tongs
- parchment paper
- Dutch oven
Prep the Ingredients
Wash your hands with soap and water. Use a knife and a cutting board to chop the onion and garlic. Remove the stems from the basil and parsley. Grate the parmesan or pecorino.
Start the Panade
Heat the skillet over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add the onion and garlic. Cook for 2 minutes, stirring often, until translucent. Remove the pan from heat, and turn off the stove.
Add the Remaining Panade Ingredients
Add the garlic-onion mixture, panko, parsley, and basil to the blender. Use measuring spoons to add the salt, pepper, onion powder, garlic powder, milk, and remaining oil. Blitz for 2 minutes or until the mixture is thoroughly moistened, but not wet. The mixture should be fluffy and springy.
Combine the Beef & Panade
Place the ground beef in a clean bowl. Add the panade and mix by hand. Wash your hands when finished.
Form the Meatballs
Line a sheet pan with parchment paper. Scoop out a few tablespoons of the beef mixture and roll it into a meatball. Place it on the sheet pan. Repeat until all of the mixture has been used. You should have around 10 meatballs when finished. Wash your hands.
Heat the Sauce
Heat the sauce in a saucepan over medium-low while you fry the meatballs.
Fry the Meatballs
Heat the skillet over medium-high heat. Pour oil into the pan until it reaches ¼ inch of depth. Once the oil is hot, stick a wooden spoon in it. If bubbles form around the spoon, it's ready. Work in batches to fry the meatballs, turning every few minutes, for 8 to 10 minutes. A crust will form on all sides and they'll be mostly cooked. Turn off the burner when finished.
Add the Meatballs to the Sauce
Transfer the meatballs to the sauce and turn the heat to low. Simmer for 1 to 2 hours, until the meatballs have softened but still have structure.
Finish it in the Oven
When you're ready to eat, preheat the oven to 450 degrees Fahrenheit. Top the meatballs with the parmesan and pieces of mozzarella. Bake for 6 to 8 minutes. Turn off the oven when finished.
free recipe!
Meatball Parmesan
Hop on the expressway to Italian bliss with juicy meatballs covered in pizza sauce, mozzarella, and your favorite shaky cheese.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Easy Meatball Parmesan
Equipment
- Blender or food processor
- Parchment Paper
Ingredients
For the Meatballs
- 2 tablespoon Giadzy olive oil generous
- 4 teaspoon white onion roughly chopped
- 4 or 5 cloves garlic roughly chopped
- 1 ¼ cups panko bread crumbs
- ¼ cup fresh flat-leaf parsley leaves, loosely packed
- ⅓ cup fresh basil leaves loosely packed
- 1 ½ teaspoon kosher salt
- 1 teaspoon fresh black pepper
- 1 teaspoon onion powder scant
- ¾ teaspoon garlic powder
- 2 tablespoon whole milk
- 1 lb ground beef
- neutral oil for frying and for oiling your hands
- 3 ½ cups pizza sauce for simmering the meatballs
- 2 to 3 teaspoon parmigiano-reggiano cheese grated, or pecorino, plus more to finish
- 4 to 6 slices fresh mozzarella ⅛ to ¼ inch thick
- fresh basil leaves to finish
Instructions
- Prep the Ingredients: Wash your hands with soap and water. Use a knife and a cutting board to chop the onion and garlic. Remove the stems from the basil and parsley. Grate the parmesan or pecorino.
- Start the Panade: Heat the skillet over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add the onion and garlic. Cook for 2 minutes, stirring often, until translucent. Remove the pan from heat, and turn off the stove.
- Add the Remaining Panade Ingredients: Add the garlic-onion mixture, panko, parsley, and basil to the blender. Use measuring spoons to add the salt, pepper, onion powder, garlic powder, milk, and remaining oil. Blitz for 2 minutes or until the mixture is thoroughly moistened, but not wet. The mixture should be fluffy and springy.
- Combine the Beef and Panade: Place the ground beef in a clean bowl. Add the panade and mix by hand. Wash your hands when finished.
- Form the Meatballs & Heat the Sauce: Line a sheet pan with parchment paper. Scoop out a few tablespoons of the beef mixture and roll it into a meatball. Place it on the sheet pan. Repeat until all of the mixture has been used. You should have around 10 meatballs when finished. Wash your hands. Heat the sauce in a saucepan over medium-low while you fry the meatballs.
- Fry Them: Heat the skillet over medium-high heat. Pour oil into the pan until it reaches ¼ inch of depth. Once the oil is hot, stick a wooden spoon in it. If bubbles form around the spoon, it's ready. Work in batches to fry the meatballs, turning every few minutes, for 8 to 10 minutes. A crust will form on all sides and they'll be mostly cooked. Turn off the burner when finished.
- Add the Meatballs to the Sauce: Transfer the meatballs to the sauce and turn the heat to low. Simmer for 1 to 2 hours, until the meatballs have softened but still have structure.
- Finish the Meatball Parmesan: When you're ready to eat, preheat the oven to 450 degrees Fahrenheit. Top the meatballs with the parmesan and pieces of mozzarella. Bake for 6 to 8 minutes. Turn off the stove when finished.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/meatball-parmesan
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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