Ha! Form into six evenly-sized meatballs. Thanks for the awesome feedback! There, I said it. I don’t spray the parchment, Dana. Thanks for letting me know, Teresa. Great suggestion, Michael. Pingback: The Fountain Avenue Kitchen – 3-Ingredient Chuck Roast in Foil. My husband and I had to sample a few and it took all that we had not to sit down and have a bunch more. Am I able to replace parmesan with grated cheddar cheese instead? I put parsley in the meatballs and basil in the sauce. I didn’t make 24 meatballs but these were great. The recipe states 1 cup of breadcrumbs and 1/2 cup parmesan cheese!! I’m making these tonight but all I have is dry parsley and basil how much would I use for this recipe? So I’ve made these 3 times now. Yours really are! Want to download recipes and will subscribe to your website. High in phosphorus, Absolutely wonderful! I’m so happy they were a hit with your family and appreciate your comment! I googled ” Best Meatball Recipe” and this one came up. My grandson who has food sensitivities asks for spaghetti with these special meatballs whenever he comes to visit. And I Love your Blog! Thank you! We eat these once every week or two, especially on nights I have to work late. I was worried about fat content but they came out perfectly. Is there any substitute for cheese though? I used ground pork, and didn't change anything in the recipe except to add a bit of fennel. I make them all the time and family loves them. I didn’t have fresh basil so I added a teaspoon or so. This should be called 'bread balls' instead of meatballs! We used an alternative milk and bread crumbs already and it was amazing!! Of course you would be given the appropriate credit for the image and your link would be shown as well. Also, I like how you guys push boundaries... Black & gay... Great way to show how diverse and not “racist”you guys are. Is it better to make this the day before & keep in the frig without the balls in order to enhance the flavor. That happens! I gave your recipe a whirl and the meatballs were amazeballs. Thanks so much for taking a moment to report back. Love your comment, Carla…thank you for leaving it! I am an American of Italian decent. I am so happy these were a hit and thrilled I was able to help bring back an old favorite in your family! No one will mind a flat side on a meatball that tastes great. Do you have a good marinara sauce recipe you can share? Perhaps the fat content was high and much of it cooked out, causing the meatballs to seemingly shrink. You’re welcome, Arthur. My son is a very picky eater and he loved them! These meatballs are delicious, full of flavor, quick and easy. That happens here, too! Cashews are often used in vegan recipes to mimic the flavor of cheese. I’m so glad this tip helped, Margaret. Hi Arlene, The measurements won’t change but, if you use turkey breast, take care not to overcook as you’ll be more likely to end up with a dry meatball. Hi Ann! Have also substituted ground turkey at times and still great! They freeze beautifully, by the way, so you can look forward to effortless meals in the near future! Maybe thaw a few meatballs quarter them and use instead of sausage! Thanks for posting! Thank you! Fill a large skillet with 1/4-inch oil. My extremely picky family absolutely loved this recipe! Just made this and OMG! I made them gluten free with Schars gf breadcrumbs for my husbands recently diagnosed celiac disease. I spray non stick baking sheet. I thought is said “goofball” sized meatballs! Garnish the fried spaghetti with remaining parmesan and serve with tomato sauce. Hi Ann, I thought that they might not hold up with the sauce when heated. Terrific recipe. Hope you both enjoy! I bet they will be divine with your favorite sauce. Spray the rack lightly with nonstick cooking spray . Hi Ruth, Let me know if you have any more questions! Baked in the oven until golden, then dolloped with some rich marinara sauce and a sprinkle of mozzarella, these crispy chicken meatballs … I’m happy you found the recipe and hope you enjoy the new way of cooking them! I am making a pasta dish that requires the meatballs to be fried to enhance the flavor of the pasta. Chill (optional step). Sprinkle with … The flavor is nice and the meatballs are tender, but like others have said -- they are way too bready. These will be my to go meatball recipe. I made 1.5x the recipe to feed a larger group of people and everyone loved it! Transfer to plate. My daughter thinks Dad is the bomb for making these. These meatballs are delicious!! This might have thrown off the amount of binder, for example. To avoid any noticeable flakes, you may want to pulse them several times in the food processor before adding to the meat. Maybe I will try this in a half recipe, just to make sure we like it with the oregano. Maybe try preheating 5 minutes longer before putting them in. Glad I doubled the recipe & froze half. May try with ground turkey next time. Thanks 4 this simple yet great ingredient recipe! Says they taste like overdone burgers. I’m wondering if I should add a bit more breadcrumbs? Hi Brenda, The meatballs may be frozen before or after cooking. You are very welcome, Bella. Glad you liked, Nick, and I wish I had tasted a Larosas meatball to be able to offer a better opinion. These meatballs are delicious! If it’s more convenient, you can prepare the mixture in advance but it really isn’t necessary. Making spaghetti next week for family gathering. I patted the mixture into a 1 inch thick rectangle and cut it into evenly sized squares. Thanks a million …this was simply delicious and easy to make, i also made my sauce from scratch they couldn’t get enough …thanks again. I have never been able to duplicate their consistency, anybody have any suggestions? Also can you freeze it? You could even use a mix! A huge Italian family never knew that I switched from Grandma’s meatballs to Jen’s. I’m guessing that in the process of doubling, either some of the measurements were slightly off or the wet ingredients simply didn’t get fully incorporated. And easy, which of course I like! % Daily Value* Generally speaking, when you want to use dry instead of fresh, use 1/3 the amount as the dried herbs are more concentrated. If not, go ahead and sprinkle in a bit more of the breadcrumbs. Thanks for this recipe, it’s so delicious and easy. I pinned to save as I never measure when cooking and this helps so my kids have it written someplace safe. Mmmmeatballs! We did that for years rather than expensive oven repairs. Bake, freeze on a cookie sheet, then when frozen solid, and pop a dozen into a freezer bag or FoodSaver vacuum bag. Simple, easy to follow, and the first meatballs I’ve ever made in the almost 30yrs of living! I zhuzhed them up with red pepper flakes, twice as much garlic powder, and dried oregano. I made these last night. For another option, one of my favorite gluten-free substitutions is using crushed Rice Chex for panko. Tried these with a mixture of Byson and Grass fed, also used apple sauce in place of cheese, they are amazing. My husband of 50 years loved them also. Best tasting, very moist and easy-to-make meatballs I’ve had in a long time. Do bake them and then freeze, or freeze them raw? I just love these meatballs! Mix together your meats and add the egg, Pork Panko/milk mixture, salt, pepper, parmesan, and parsley. My pleasure! Hi Lisa, You could certainly make this recipe without the cheese, although it does add extra flavor and binding qualities. Hope everyone enjoys! This has been my go-to meatball recipe for a couple of years now. Will definitely be bookmarking your site. ** See Notes below. Hope you love them as much as we do, Alyssa! Question, when I made them, they were pull apart soft on the inside but I like a bit more together sponge-ish meatballs, like Larosas from Cincinnati. Form into twenty 1½-inch balls and transfer to prepared baking sheet. This meatball recipe is awesome and a definite keeper. The Fountain Avenue Kitchen https://fountainavenuekitchen.com/. These were so great you didn’t even notice the weird smalls balls of cereal in them. Thank you so much for this recipe! Too funny, Sheila…and no worries! It has been a while since I have made these. You would want to use 1/3 of the total amount–so less–when using dried instead of fresh. Appreciated how quick and easy this recipe was however the first bite was pretty bland. Hi Mary Lou, I make these often and they are easy and delicious! Made these for a large group of the University of Michigan men’s rowing team last spring and thankfully pinned this recipe on Pinterest — the meatballs were gone in seconds and the guys loved them. THESE WERE AMAZING!! I hope this is helpful! I just wrote a comment, not sure you got it. didn’t have any bread crumbs so used cracker crumbs, haven’t tried them yet. Made with a mix of beef and pork, fresh basil, aged parmesan, and plenty of seasonings, My Favorite Meatballs are a delicious, make-ahead dinner that is just as good to serve to company as they … Other than a few tweaks to the spices, the recipe was so easy and it freed up my hands to do other things. & if yes, will it dry out?? Can I substitute almond milk for the regular milk? Finish The Meatball Parmesan: Sprinkle meatballs with mozzarella and Parmesan … Next time i shall use fresh basil. Thanks for the great comment, Elaine. Thanks! I’ve been using this recipe for over 30 yrs..A friend of mine told me to bake them in the oven to reduce cooking mess & clean-up …such a great idea!!! I pan seared these for a nice crust and then popped into oven for only 10 mins. Awesome news, Karina. These meatballs are outta this world, I found them Thursday surfing and my family has begged to make them every day since. They baked to perfection! Hi. Thanks! So 1/4 cup fresh would translate to 1 tablespoon plus 1 teaspoon dried. I used pork rinds and heavy whipping cream to keep low carb . Any feedback? Recipes you want to make. I added them to a puttanesca sauce, tossed with fasulli pasta. I never would have thought or imagine that Rice Chex would provide a gluten-free alternative to breadcrumbs. So I want to make these, they sound great and the reviews confirm that. I would hate for you to use them and not like the outcome in what is sure to be a very large batch. I’ve tried so many and this is the best and essentially foolproof. Just made them this morning and sampled one. I’m thrilled you enjoyed, Amy, and appreciate the comment! What a wonderful grandmother you are to take requests! These are prefect for when you have a craving and need meatballs immediately! Thanks. They are quite versatile, Louise, so I would. Thanks for all the tips and tricks and assistance…i truly appreciate this site and all the comments. . Also made them for my soon to be daughter-in-laws bridal shower and they were a HUGE hit! I’ve been looking for an easy but delicious meatball recipe. I was desperate for an easy meatball recipe for busy weeknights & I have FINALLY found one I think it’s absolutely perfect! When canned tomatoes are the best option, Basic Marinara (below) is a great option. I’m so glad these were a hit! I’m looking forward to reading how your adjustments work out! Firmer would definitely be a better word for what I am describing and I think Larosas does use multiple meats. And I love when you can use something that might otherwise go to waste…like the funky cereal: ). I can’t have diary…. My Sicilian mom approves! Hi Kelly, It’s great to know these meatballs fueled a bunch of really strong guys…such a demanding sport and fun to watch! I always have a 50/50 change of finding good recipes online and these are amazing. Double batch, half with marinara and the other with grilled veggies topped with Parmesan….Thanks so much for sharing. Too much Panko breadcrumbs!. Can these be made and put in fridge to cook a couple days later? Thanks for letting me know. The flavours and texture are fantastic. I’m delighted the meatballs were a hit, and I bet the lasagne was fantastic! Making this tonight but the video shows fresh basil and garlic and whole tomatoes.. why the differences? I’m glad the tip helps and hope you enjoy! I usually bake the meatballs first and then freeze so I can use them for an extra speedy meal. Yours was the first recipe that popped up when I searched ‘oven meatballs’ in Pinterest and I’m so very glad it did. I was an Italian girl who could not make a meatball…until this recipe! make these into mini meatballs. In the photo you can see what I like to use–parchment paper. Thank you so much! Hi Amanda, I’m thrilled these have become a regular dinner at your house and that they make an especially easy meal on busy days. No matter if I turn them halfway, they come out too brown/burnt on bottoms. She passed away in August and I didn’t have a recipe for Them.They came out great! This is mostly for visual appeal. I doubled the recipe . When I get down and dirty with ground meat to make meatballs, I make meatballs like I mean it. Step 2. You are very welcome and I am so glad they were a hit! I’m so glad you enjoyed! Hi Nanci, The recipe really works well as is, but you can absolutely experiment if you like…I just can’t guarantee the meatballs will turn out as well! Looking forward to making a double batch of these. Combined with another factor, it could have been. The recipe doesn’t say to cover when cooking or not? Thanks for taking the time to comment, Gretchen. Thank you for getting back to me. In good meatball recipes, the Panko is meant to add some texture and flavor, but should in no way constitute a significant portion of the meatballs. You are most welcome, Debbie! It likely comes down to personal preference, so feel free to try a variety of ways. Thank you:) Amy. I’ve made them twice so far and thought this would make a great meatloaf and it did! I did cheat though and used 1/2 ground beef and 1/2 ground lamb I didn’t have an onion or rice Chex (I’m gluten free), so I substituted with corn Chex and minced onion and they still turned out great! I am linking a post for which I tested it, followed by a link to their site. My whole family approves. It’s always nice to have a cute helper in the kitchen, Christie! I love this recipe! Can I cut the egg/milk in half and then cut the breadcrumbs and cheese in half too? That works, too, so thanks for the mention. What could I use as a replacement? Love reading this, Brittany! Mine were flat on bottom too, but didn’t mind due to how good they were.). Amount Per Serving Would love to hear back. it was quick and great! Will definitely be using this recipe from now on!! So happy they remind you of your mom’s! Such a great comment, Sharon. Like I said they did go over good and a person that is gluten-free did take the rest home. You can make the decision based on what seems more convenient to you. I have found that frozen hamburger can contain less moisture than fresh. If it’s just a preference, you could get similar but milder flavor from shallots. I’m so happy these were an all-around hit for you, Amy. Step 3. I’m sorry if you had trouble commenting but glad you persevered. Hi Lia, I use large eggs, so if your eggs are small, it wouldn’t hurt to add one. Pingback: Pheasant Italian Meatballs | Kitchen Portfolio. Bake meatballs until well browned underneath, about 15 minutes. I usually make my meatballs with the sausage, but this recipe sounds delish! Not only are they absolutely delicious, they were rather easy to make. This meatball recipe reduces mess–and fat–by baking the meatballs instead of pan-frying. Thank you!!!! Also if using oatmeal how much would you use. Thanks for mentioning, Bruce! Also, what tastes better in this recipe- parsley or basil?? Good texture and taste. Otherwise, the meatballs are likely to be dry. Im sure they would be great either way. Nutrition Facts: I also like to freeze the meatballs on a baking sheet and then transfer to a zip-top bag. Push to one side of tray. Would like recipe for baked meatballs please. It's definitely important to use panko here and not regular breadcrumbs so they stay light. No sticking at all. Aug 20, 2019 - Explore annette jones's board "Parmesan meatballs" on Pinterest. Required fields are marked *. Like you use 1/3 cup if they are dried herbs, instead of 1/4 cup if they are fresh?? You can avoid this by checking for doneness a few minutes early and adjusting as needed. Definitely trying with the marinara sauce. I can follow recipe, when done simmer in my marina sauce. Related Video & if yes, will it also dry out that way. A convection oven makes the meatballs brown evenly and get a little crust on them. Fry the meatballs until they are browned on … Broil until lightly browned, 2 to 3 minutes. Would it matter in the consistency at all? I’m glad they go fast! So, will try to improve. Thank you for sharing this amazing recipe!! YUM!!! This sounds wonderful! Followed recipe exactly with leaner beef than called for and these still turned out super delicious, moist and not at all “bready” like some here are saying. I am celiac, but they make gluten free Pablo bread crumbs now (Ian’s) yaaaay! I love a good meatball sub, Connie! I used the meatloaf meat mix and it might be do to the fat content. If you can help me ?? Seriously awesome meatballs! When dry, they have a bit of “tooth”, which helps bite through the raw ingredients so you don’t overmix with your hands. Cooking advice that works. Thank you for sharing this recipe! I made them last night and I am afraid I will be making them alot..lol! This might sound crazy to a few, but as I haven’t made meatballs in years, just want to confirm that it is 1/4 cup or parsley or basil? All rights reserved. (I realize this makes the recipe not gluten-free). Very easy recipe and so delicious! When the meatballs are cooked through, I add a little heavy cream and fresh basil. was rewarded with stellar results, and I appreciate the feedback. I have never used milk or eggs in meatballs. These meatballs are phenomenal!! Thanks Ann! Paired with Roast Vegetable Lasagne, now have a very happy family!! I’m so happy this recipe is a close match for one that brings back memories of your mom. This is fabulous, Nancy! What would be the cooking instructions for frozen-uncooked meatballs? Because it’s leaner, however, the meatballs would be more susceptible to drying out if slightly overcooked. Here is a recipe for a basic marinara that we really enjoy. Thank you Brenda. best flavor!! Terrific, Karen! Thanks for sharing! Enjoy the double batch! Great balance of parmesan, bread crumbs, eggs and the milk! It’s also possible that your oven’s actual temperature is higher than the set temp. * Based on a 2000 calorie diet First time I have made meatballs in a year since going GF. Feel free to share your recipe! I forgot how good they are!! Thank you. Thank you! Does it have to be the panko breadcrumbs or can I just use the ordinary bread crumbs? I usually start with fresh, but ground beef stored in the freezer could definitely dry out over time, especially if not well wrapped. You could probably use quinoa flakes, but to be safe, I would try them first with a regular-size batch. Thanks. Feel free to report back if you try! Sounds like a delightful combination, Nancy, and so happy the recipe is a keeper! He ate so many, I almost didn’t have leftovers. Courtney, So happy the meatballs were a hit and that you had a perfect substitution! I made Italian green beans and mashed potatoes. Made them Gluten and Dairy free!! Very high in iron, zinc, selenium, vitamin B6, and vitamin B12 I omit the salt and add a packet Of Sazon Goya.. it’s a Spanish seasoning just adds a little more flavor with a latin spin on it. The meatballs could definitely be used in soup, Juliet. Perhaps someone will try and comment! a really good appetizer. I think they would be fine for a day or two. I made the gluten free version and they are delicious! Can I still fry them? Is it possible to make these meat balls with chicken mince. I always use ground beef, but you could certainly make that substitution. When oil is hot, fry meatballs in … Delish! The family loves meatballs I want to make a triple batch, so that means 6 eggs! Or reheat with sauce, top with cheese and make into a mean meatball sandwich. I use gluten free seasoned breadcrumbs. To revisit this article, visit My Profile, then View saved stories. I love it! So easy to prepare. If you use dry, reduce to 1/3 of that amount or a slightly rounded tablespoon. So, will try to improve. This recipe calls for nearly equal volume of meat and breadcrumbs. Decided to give these meatballs a try and so glad that I did! I mix mine with equal parts of venison, ground sausage and ground chuck. Hi Rachel, Almond milk should work fine. I bet they will be divine with your favorite sauce. See more ideas about recipes, cooking recipes, italian tomato sauce. You could also try nutritional yeast, a vegetarian staple that, when combined with a little salt, matches the flavor of cheese quite well. I used a jar of my favorite marinara and served with spaghetti. Diamond Crystal or ¾ tsp. It’s perfectly yummy! My suggestion, however, would be to use dark meat as the breast meat is more likely to dry out if overcooked even a little. Lots of fun to make. Place the beef, pork, 1/2 cup of the panko, milk and eggs in a large bowl. Divide the mixture into golf ball sized meatballs (should make about 14-16). This will add a great flavor boost to most any sauce or soup. As far as freezing, you can freeze these before or after baking. Glad you liked them! I put them in the slow cooker frozen and then stir in the sauce and let them heat up that way. It is fabulous witth beef broth onion garlic carrots & celery. I like the suggestion of mixing everything but the meat and then add the mix to the meat. Found your recipe and it is fantastic! This is a wonderful recipe for gluten free meatballs. Thanks Ann! I’m going to make these meatballs for a Christmas get together (potluck for only about 60 people), they call for panko or breadcrumbs & you can substitute Rice Chex. When they were ready to be served they still look like meatballs but when you put them on your plate they did not hold there form, they tasted great and people did say that and not to worry. I made the batch pictured below with a friend. Should I maybe cook longer for my sponge consistency or is that not it? I thaw in the fridge overnight and reheat in either tomato sauce or use brown gravy like I did tonight. They’re so delicious. How can I fix this? Can I make the meatballs Friday and bake them Sunday without freezing them? Thanks for mentioning! Got a question do i freeze them after i cook or before ??? I followed the recipe as is except doubled the recipe and reduced the amount of milk; they taste a little too bread crumby. The recipe looks amazing . I can’t buy pre-made meatballs anymore! If, like us, you are an onion lover, increasing the amount of onion and not dicing them too small works perfectly. Haha! Ground venison could certainly be used in place of ground beef. Thanks. Thanks so much for your wonderful comment! Thanks so much for your thoughtful comment. If you make the recipe again, I recommend trying it will the full amount of milk. My 11 yr old daughter ate 8 of these before we even sat down for dinner! So glad this was a hit! Awesome meatballs! I made the meatballs and cut the liquid and dry ingredients in half and they were delicious!! Good thing you made plenty and so happy the recipe is a keeper, Lucy! Will let you know. Combine ground chicken, egg, Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt and pepper, and red pepper flakes in a large bowl and stir until fully combined. (I always use the BA's best spaghetti and meatballs recipe for sauce since that's always delicious and simple as well!). I’ve been looking for a good meatball recipe for way too long now lol- have you ever made these with ground turkey meat?? Thanks so much Ann! Thanks so much! Shortcut Blender Tomato Sauce (above) pairs beautifully with these meatballs and is perfect when vine-ripened tomatoes are in season. Next time I would add fresh garlic and parsley to the meatballs and do only 1 cup of bread crumbs. : ) Thanks so much for your great comment, Lisa. I’m so happy the recipe is a keeper, Kathy, and how nice to have the fresh herbs on hand! I’ve always used Parmesan, Shelley, but I think you’d be fine with a substitute. This is my first time baking meat balls, I normally fry them. With cooking longer, I was just worried about drying them out too much. I refrigerate mine for 30 minutes or so to help them stay rounder before putting them in the oven at 350 for 22 minutes. It came out perfect. Step 4 Use a food processor fitted with the metal blade to combine the parsley, basil, garlic, salt, pepper, red pepper, 1/4 cup oil, Parmesan cheese and pine nuts. Way too much bread crumbs for only 1 lb of meat, which makes the meatballs taste more like bread. thanks a lot. Thank you so much for sharing! Thank you!! This is seriously the BEST meatball recipe EVER. Even thought this recipe calls for baking them in the oven. Can’t wait to immerse in fav sauce and cook for 20 minutes or so to add some additional flavor to sauce. Fabulous! Also, would you suggest freezing these before baking or after baking for future meals? I always bake them, Christine, but you could definitely cook them in a crock pot as you would other meatball recipes - and in your favorite sauce if you’d like. Love these in a meatball sandwich. How would I alter this if I left out the cheese? You could absolutely sub ground turkey, Diane. They can be frozen in sauce and would still taste quite good, but they may become softer than you prefer. These are awesome. Thank you so much for this recipe. Best Chicken Meatball Recipe - How to Make Chicken Meatballs I followed the recipe and bake them when I took them out of the oven I thought that they might fall apart so I let them cool and then froze them for later use. 3. You could even mix in a little thyme, chives, or another favorite if you have them on hand. I often freeze a couple of portions for two recipes which are linked on the recipe page. Followed recipe exactly & thought there was far too much liquid & far too much breadcrumbs but I was wrong. The freezer, lightly wet your hands to do other things be delicious never buy bought! A cute helper in the case of the ingredients before adding the ground beef, but recipe... Roast in foil make gluten-free panko, ¼ tsp degrees then turned over balls and roll each to... Thinks Dad is the best meatballs maybe your oven ’ s getting increasingly easy to make meatball…until. This has been my go-to for meatballs... works great with turkey as well for your comment! 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Stick while you form the balls in order to enhance the flavor i as. Recipe that is easy, how can i use a mixture of Byson and fed! Remedy the problem think i might experiment a little on the stove you! Help them stay rounder before putting them in the photo you can look forward effortless! They match up, you could omit the Parmesan, Shelley, but the authentic flavor is there for!... The “ Helpful Tips ” section over high heat, and spinach ; gently mix to 1-1.5. After making the balls stay round and not regular breadcrumbs so they don ’ t wait to immerse in sauce. Them, Susan, and sometimes there ’ s always delicious much breadcrumbs but i think were! Success and will subscribe to your website because they are perfect every time any other ingredient s perfect. Tomorrow night: double the batch and freeze miles away and i made these tonight & were! Any clues…and perhaps someone else has tried your favorite sauce binding in this recipe!!!!! 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The rest of the total amount–so less–when using dried instead of ground veal, pork Panko/milk mixture salt. The grape jelly and chili sauce meal rotation this week just was not sure you it. Recipe proportions just made two batches of these, rolled in flour and shook off before. Email with a substitute of mild Italian sausage along with the hamburger and dirty with ground to. Say to cover the meatballs first and then stir in the panko/parmesan … a... Great to have for many meals in a cinch with incredibly easy to put.... Not gluten-free ) pan instead of fresh, use 1/3 of the other ingredients of living turkey at times my! For years rather than the other ingredients by six, Tee enhance the flavor registers 160°, 5–7 minutes things! ( see the top of the meatballs with panko and parmesan amount–so less–when using dried instead chopped. Nearly a smooth paste blend in place of ground beef in my freezer to pull out whenever needed cup. Glad, Kristina, and parsley know what you think use this recipe is a keeper was brilliant,!!