Parmesan Meatballs Semi-Homemade

 

Deborah Chapman

Semi-homemade

  • 2-3 tbsp olive oil (extra virgin)
  • 25 meatballs (Wegman frozen meatballs)
  • 10 ounces block mozzarella cheese (shredded )
  • 16 ounces marinara sauce (I made my own)
  • 2 tbsp fresh parsley divided (garnish)
  • 1/2-3/4 Cup parmesan reggiano cheese divided (grated)
  1. Add the sauce after browning.



  2. Make sure to cover the dish with the cheeses.



  3. Remove from oven once bubbly and gooey .



  • Preheat oven to 375 degrees.
  • Add two tablespoon of the oil on medium-high heat once heated add the meatballs and brown for about 4-5 minutes on each side in the meantime, shred all cheeses and set aside in different bowls.
  • Chop your fresh parsley and divide set aside.
  • Once both sides of the meatballs have browned add the sauce and simmer for about 5 minutes.  
  • Turn off the heat and add the mozzarella cheese over the dish then sprinkle about 1/2 cup of the parmesan cheese and reserve some for garnish sprinkle 1 tbsp of parsley over the dish.
  • Bake for about 15-20 or until it is nice and the cheese is bubbly and gooey.
  • Once heated thoroughly and plated you can garnish with the remaining parsley and parmesan cheese and serve immediately. 

 

Parmesan Meatballs Semi-Homemade