Meatball Parmesan
Servings: 8 hungry people
Easy Meatballs nestled in a bed of saucy spaghetti, smothered in three cheeses and baked to gooey perfection will wow any crowd.
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Ingredients
Meatballs
- 1-1/2 pounds Ground Beef (80/20)
- 2 eggs
- 1 tsp Italian Seasoning
- 3/4 tsp Kosher Salt
- 1/3 cup Panko Breadcrumbs
- 1/4 cup Milk
Casserole
- 1 pound Box of Dry Spaghetti
- 1/2 recipe Pasta Sauce or favorite jarred sauce
- 1 tbsp Butter
- 1/2 cup Parmesan Cheese, grated
- 6 - 8 ounces Provolone Cheese, sliced
- 8 ounces Mozzarella Cheese, shredded
- Red Pepper Flakes to taste
Instructions
Meatballs
- Preheat oven to 400 degrees for convection or 450 for regular.
- Combine all meatball ingredients except meat in bowl and whisk well to combine. Add meat and mix until liquid mixture is just incorporated.
- Form meat into small balls; I used an #40 ice cream scoop that measures about 1-1/2 tablespoons of the mixture at a time. Place on baking sheet.
- Bake meatballs until cooked through, about 15 minutes for the size described here.
Casserole
- While meatballs are cooking, bring a large pot of salted water to a boil and cook spaghetti until it is still a little underdone.
- While the meatballs are cooking, prepare the pasta sauce (see link below) or warm up a jar of your favorite sauce.
- Drain spaghetti well and return to cooking pot with a tablespoon of butter. Add about two cups of sauce to spaghetti and mix well.
- Spray standard rectangular casserole dish with cooking spray. Place coated spaghetti in casserole dish and spread evenly all the way to the sides.
- Place cooked meatballs on top of the spaghetti uniformly. Sprinkle on grated Parmesan cheese, then cover with provolone cheese and finish with mozzarella cheese, all spread evenly across entire casserole.
- Place casserole dish on baking sheet (to avoid spillage in the oven) and bake until cheese is melted and browned gently on top, about 15 minutes.
- Serve casserole with additional sauce to coat as desired.