Time for comfort food. What this recipe really represents is a meatball bar at my stove. I bake the meatballs, simmer the tomato sauce, shred cheese, steam broccoli, cut up some raw veggies (like cucumbers, carrots, snap peas, and red peppers), and we have dinner.
It takes me about 30 minutes from start to finish. I don’t buy beef too often, but when I do, my family is happy, and the beef is grass-fed from a local provider.
The cheese in this picture is not really “Parmesan” cheese, however it could be. Choose whatever cheese you please, or not. What I do is place all the components out separately and we each put our own dish together. One of us doesn’t like tomato sauce, another doesn’t like cheese, and another likes it all. The order of layout on the plate, if you’re doing it all, is sauce, then meatballs, then cheese on top, and let the cheese melt or melt it in a toaster oven or warm oven.
Meatballs Parmesan
Ingredients
- 1 pound ground beef or turky or chicken
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/3 cup almond flour optional
- 1/4 cup onions, finely chopped
- 2 large eggs
- 2 cups tomato sauce
- 1 cup Parmesan cheese or other cheese
Instructions
- Preheat your oven to 400°F.
- Combine the ground meat, eggs, garlic powder, onions, salt, oregano, and almond flour, and mix until well blended.
- Using an ice cream scoop or spoon, prepare meatballs in a baking dish.
- Bake the meatballs at 400° F for about 20 minutes.
- While the meatballs are baking, simmer the tomato sauce. Try my 5 minute tomato sauce.
- When the meatballs are done, place them on a plate or in a dish, and add tomato sauce and cheese to the meatballs. You can also melt the cheese over the meatballs in a warm oven or toaster oven.
Still one of my favorite meatball recipes, and one or two cold the next morning are great, too.
me too, thanks!
These are a monthly staple in our house. Easy to make on a busy week night. This week I hid 2 mozzarella “pearls” in each one. It was a yummy, melty surprise as everyone cut into them!
I made these today. Amazing!! I can’t stop thanking you. Your recipes ate the best!
Thanks Mari. Thank you so much for the great feedback!
Really good. Easy to make, delicious and filling. I prepared leaves of crisp romain lettuce with it.
I made this for dinner last night and it was wonderful! I really had my doubts about steamed broccoli with the meatballs, and broccoli is one of my favorite vegetables, but meatballs and broccoli? I steamed it until it was very tender, and cut it in small small pieces as suggested. It did have a similar mouth feel to pasta, and is a great combination with these very yummy meatballs. I never would have thought it and glad I’d tried it. Many thanks!
This was so good with onions that I added it to the recipe. Thanks bobbie!
hmm, gonna have to buy a spaghetti squash and make these to top it. Looks great.
I have made these a couple of times now since you posted the recipe. My husband loves them and specifically asked me to make them again. Plus they are fantastic the next day too (we bring the leftovers to work for lunch). I think I may try adding diced onions or zucchini as Bobbie suggested. I’m eager to try out your other recipes — especially the desserts. Thanks for all the great ideas!
bobbie – that is a fabulous idea! I’ve done the onions before but not the zucchini.
This recipe was Oh So Good!! Thank you. I skipped the almond flour and added grated zucchini and diced onion. Thank you so much, it was a huge hit!
My mouth is watering. Must try this soon!
This dish looks fantastic. I love that you baked the meatballs.
Hi Ginny – I added the almond flour in place of bread crumbs or other filler.
Did you add the almond flour for its fiber content?
I’ve been wanting meatballs so badly and every recipe looks too hard to handle.
This looks simple. Thanks
Yummy! This looks wonderful – thank you for sharing. It is great to have a recipe for these that doesn’t include breadcrumbs.