parmesan meatballs

Make a great dinner with these Keto Meatballs from Delish.com.

Keto Meatballs

beef

garlic,

c. mozzarella

c. Parmesan,

tbsp. parsley

egg,

kosher salt

tsp. black pepper

olive oil

onion,

tomatoes

oregano

Kosher salt

black pepper

Do you make your own sauce or buy jarred?

I must say this was very delicious. Great recipe and I will definitely make this a lot more. Instead of using crushed tomatoes I used store bought 0 calorie tomato sauce. It was so good. I also added zucchini noodles!!

I only use my homemade tomatoes that I can every year, so no sugar added.  Love these and especially the sauce.

Meatballs didn't know they could be this good, and the sauce is fresh tasting! I added some Worcestershire to the meat (cause beef and Worcestershire) I made them in the Ninja Foodie--Air Crisped a double-layer at 375 for 10 minutes, then finished everything in pot on saute. This is the perfect bring-a-dish...dish!

these are so much tastier than store bought frozen meatballs. My husband thought these were great too.

I am not the best cook, but this was a VERY good and easy recipe. Loved all of the natural ingredients, and it ended up tasting very authentic. Everyone in our family thought it tasted great, and it allowed me to continue my eating plan and the kids still got to eat something they enjoy too (we threw the meatballs in hot dog buns with mozzarella on top in oven).

These meatballs were yummy I used ground venison in place of beef . Super good and I am not really a venison fan

This recipe is excellent!! I made this tonight and it was enjoyed by all. I subbed the mozz for pepper jack, but other than that I followed the recipe to the T. For those worried about carbs just don't plate it with sauce. Eat them only with the sauce that's on the surface of the meatball. No extra sauce will make a huge difference since it's the tomatoes and onions that are the culprits. You won't be sorry 😊

I could not get this recipe to work. The meatballs fell completely apart when I tried to turn them!

Made the recipe and loved it. Shame that the nutritional info wasn't included. Would've saved me some time.

OMG, I just made these meatballs. Tried them. They are the most flavorful meatballs I have ever eattenand I haven't  even tried to make the sauce yet. I will be making these again and freezing them to pop put of the freezer as needed.

I love these meatballs!? I make them often.

You can also used ground pork rinds to bind instead of the mozzarella cheese. Works like breadcrumbs

The delightful part of this recipe is the blackened, burnt cheese crust that forms on the bottom of the skillet as your meatballs disintegrate into mush because the cheese has melted.  Might as well plan on a new skillet because no amount of deglazing is gonna clean that up.

Do you eat it by itself or serve it with something? I’m literally just starting keto now because my adult son just started having seizures and needs to go on the keto diet to help reduce or prevent seizures. This looks good btw.

https://streaming.hearstdigitalstudios.com/9a754ce0-9f53-4a0a-9c53-7443ddabd4ca/video_rover_1x1_480p_sd_1589906096_77544.mp4

These Keto Meatballs Are AMAZING

The secret to these homemade beef meatballs is a trifecta of ground beef, ground pork, and Italian sausage. They're extremely easy to make and can be made ahead of time for an easy weeknight dinner.

Italian Meatballs

bread crumbs

c. milk

lb. pork

lb. Italian sausage,

eggs,

c. Parmesan

c. parsley

(32-oz.) jar marinara sauce, or homemade marinara

Do you always add Parmesan to your meatballs?

Thank You for the effort & care today. My husband, who only ever cooks BBQ steak, watches award winning Chef & Cooking programs, & has a developed palate, despite never cooking himself, loved these.  Thankyou & I am sure I am thanking you from every one else that loves this recipe, that takes a well thought of & tested recipe & shares with others.  I am thankful to Pinterest, Google & YouTube for all the people that take an effort to make someone else's life richer, most often from pure intent to share a great thing.  I hope, when I retire, I am able to help someone else, who finishes their 9 hours that day & thinks, "Oh my god, what can I cook them for dinner that they will love" & they appreciate this help along the way. 'Yes these were lovely & yes I altered a couple of things because I love heat in food & adore way too much garlic', but your base ingredients & clear instructions are to be celebrated. Thanks from an Aussie in QLD for making the effort and thanks from everyone else that shares this recipe. Please Internet uses can we refrain from nasty & bullying comments, every time someone does something a little different. I have seen on YouTube someone make all their effort to show a new skill in Beading, or Jewellery or cooking or sewing & someone returns with a comment about their long nails are or their clothes or house or how they don't like the sound track, or worse body shaming forget to appreciate what someone has done for everyone. Thank You and Yum Yum!

I baked my meatballs for 30 minutes at 350 degrees. They came out nice and brown and I never had to turn them. I also used Italian seasoning and dry flavored bread crumbs. Delicious!  Loved the taste of these meatballs.

These came out amazing! Definitely will be making again! Thank you!

I've made these at home - and I NEVER cook- my kids and my husband LOVED the way I made it... I did make some modifications because I didn't have the exact ingredients but, these turned out SO GOOD!!! I am allergic to black pepper so I had to make modifications and my kids and my husband loved it SO much, they want me to make it more often...

These are excellent! I add 1/4 cup of freshly minced onion and a bit more of fresh breadcrumbs to soak up the moisture. My son-in-law loves onions! :)

OMG, these were so good. I used heavy cream instead of milk and panko flakes instead of breadcrumbs so only used half a cup but these are so good I will be making these forever and ever might even use it for a meatloaf recipe!

Nice recipe. The meatballs came out tender with great flavor. I recommend not adding milk to the breadcrumbs, just add them directly to the meat mixture and blend, then add the milk.  I used this recipe as a base for venison and eliminated the cheese because of lactose issues.  I also used homemade Italian sausage which adds a ton of flavor over store bought.  Since I used venison and I need to add ground pork to add some addition fat any to keep the mixture moist once cooked.  Searing in cast iron was a big help as well.  Try this recipe!

The concept of the recipe is fantastic! I did put sausage in but didn't put in ground pork. I did pour in a few shots of Pinot noir. I think that was the cherry on top! Great great recipe!

Excellent! Havent been able to make or buy decent meatballs. We all loved them. I didnt have the pork or sausage so I just used hamburger.  Even the fussy ones in my house devoured them. Saving the recipe.

This is the first time I've seen this recipe, but it's pretty much the same recipe I've used to make meatballs since my mom taught me 50+ years ago!  We're not Italian, but they (and the sauce) have always been a hit with Italian friends. I've used breadcrumbs with milk, and have also soaked Pepperidge stuffing mix in milk to mis into the meat mixture. I cook them in the oven until they start to brown, and then they go into the homemade sauce to simmer for hours.

Reading people's reviews.... come on guys. Lot of unnecessary comments.  This recipe was perfect. Equal or if not better in taste to any meat ball dishes in restaurants. My only personal preference would be not to soak the bread crumbs in milk,  just add  crumbs.  Thank you !!

https://streaming.hearstdigitalstudios.com/efb7eece-218b-4a62-a3e5-74ac0adba341/video_rover_16x9_1080p_hd_1582238148_58840.mp4

Italian Meatballs made with fresh breadcrumbs makes the perfect, light and airy meatball.

These Italian Meatballs Are So Perfect You'll Cry

Juicy tender Italian meatballs baked in a tomato marinara sauce and topped with gooey cheese - this is such a tasty way to serve meatballs! This is a recipe that was created from our love of classic juicy meatballs and beloved Chicken Parmesan. It’s perfect served over spaghetti, or even in a toasted bun as a saucy and cheesy Meatball Sub!

Meatballs Parmesan Casserole

white bread (crusts removed, diced)

milk (or water, plus more if needed)

lb beef

lb pork

parmesan cheese (divided)

garlic

Tbsp parsley (finely chopped, plus more to garnish)

tsp fine sea salt

tsp black pepper

Oil for frying (I use extra light olive oil)

marinara sauce (homemade

mozzarella cheese (6 oz)

Preheat oven to 400F with a rack in the center of the oven. In a large mixing bowl, add diced bread. Pour milk/water over the bread and soak for 5 minutes then mash with a fork.

Add ground beef and pork, half of the parmesan cheese, egg, minced garlic, chopped parsley, salt and black pepper. Use your hands to stir until just combined. Do not over-mix. The mixture should feel very moist. If not, add a bit more milk as needed.

Portion into golf-ball-sized meatballs, about 2 Tbsp per meatball. A trigger release scoop makes it easy to portion. Wet your hands and roll into meatballs about 1 1/2” in diameter.

Set a large skillet over medium heat and coat the bottom with oil, about 2 Tbsp. Once the oil is hot, add the meatballs to the skillet in batches and turn every 2 minutes to get a good sear on all sides. Each batch will cook for about 8 minutes in total. They don’t need to be fully cooked through at this point, just browned all over.

Add 1 cup marinara to a 9x13 casserole dish. Arrange the browned meatballs over the sauce in a single layer. Pour the remaining marinara over the top and sprinkle with the remaining parmesan cheese and mozzarella cheese.* Cover with foil and bake until the meatballs are cooked through to 165 ̊F on an instant-read thermometer, the cheese should be melted and the casserole should be bubbling, about 30 minutes.

https://www.youtube.com/watch?v=5ePKtmoIBbc

I will teach you how to make tender, juicy Italian meatballs parmesan smothered in marinara and baked under a layer of gooey cheese, perfect for family dinners or meal prep!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

MEATBALLS PARMESAN INGREDIENTS:
►3 slices white bread, crusts removed, diced1/2 cup cold milk
►1 lb lean ground beef (I used 80/20)
►1 lb ground pork (I used 80/20)
►1/2 cup finely grated parmesan cheese, divided
►1 large egg
►3 garlic cloves, minced
►2 Tbsp parsley, finely chopped, plus more to garnish
►1 tsp fine sea salt
►1/2 tsp freshly cracked black pepper
►Oil for frying (I use extra light olive oil)
►3 cups marinara sauce, homemade or store-bought
►1 1/2 cups shredded mozzarella cheese (6 oz) 

🖨 PRINT RECIPE HERE: coming soon

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⏱️TIMESTAMPS⏱️
0:00 – Intro
0:16 – Prepping the Juicy Meatballs
1:45 – Mixing and Shaping the Meatballs
2:35 – Searing the Meatballs
3:10 – Assembling the Casserole
4:00 – Baking Casserole
4:16 – Taste Test: Cheesy, Juicy Meatballs
6:24 – Storing and Reheating Tips
6:40 – Cookbook Mention & Final Thoughts

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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #meatballsparmesan #italianmeatballs

Top 3 parmesan meatballs recipes from across the web

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Keto Meatballs

Italian Meatballs

Meatballs Parmesan Casserole

Top 3 parmesan meatballs recipes from across the web

The most viewed parmesan meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Meatballs

Italian Meatballs

Meatballs Parmesan Casserole

The most viewed parmesan meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine