Meatballs a la Parmigiana

Meatballs a la Parmigiana

Course Appetizer, Main Course
Cuisine Fusion, International
Keyword baked
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 3
Author Connie Veneracion


  • 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.
  • Meatballs a la Parmigiana
  • 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.
  • Meatballs a la Parmigiana
  • Sprinkle with more chopped parsley or basil, or both, before serving.