Basic things. Meatballs, tomato sauce and cheese. Put them together and you have meatballs a la Parmigiana. But to make this dish really, really good, you have to have great meatballs (good quality meat is essential), a very tasty tomato sauce (I made my own) and a rich cheese that melts well. If you have all that, making this meatball dish is a breeze.
The meatballs can be fried in a pan or cooked the oven. But after adding the sauce and cheese, they will need to go into a very hot oven.
How to serve them? Speedy and I put the meatballs a la Parmigiana in buns. Slider style except that we used hamburger buns so we put two meatballs in each bun. But these meatballs are especially good with pasta. Make extra tomato sauce, tossed with pasta then top with these gorgeous meatballs.
Meatballs a la Parmigiana
- 150 grams ground pork
- 150 grams ground beef
- 4 tablespoons finely chopped onion
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 4 to 6 tablespoons panko
- 1 tablespoon milk
- 8 to 10 tablespoons tomato sauce
- 8 slices of cheese (I used mild cheddar)
- Preheat the oven to 375F.
- Line a baking tray with non-stick paper.
- In a bowl, mix together the ground pork and beef, onion, garlic, salt, pepper, basil, parsley, bread crumbs and milk.
- Shape into 8 to 10 balls about two inches in diameter. Arrange on the prepared baking tray and cook in the oven for 20 minutes.
- Take the meatballs out of the oven and arrange on a heatproof plate that you will serve them in.
- Spoon a heaping tablespoonful of tomato sauce over each meatball. Top with a slice of cheese.
- Put back in the oven and cook for another 10 minutes or until the cheese is melted and the sauce is bubbly.
- Sprinkle with more chopped parsley or basil, or both, before serving.