Kittencal's Famous Parmesan Meatballs
June 01, 2011
Categories: Comfort Food, Dinner, Main Dish, Beef, Meatballs, Ground Beef, Dairy, Cheese, Parmesan, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Quick Meals, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, High Protein, Make it from scratch more
"Plan ahead the beef mixture needs to be chilled for at least 8-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you, I would suggest to double up leaving the garlic amount the same (6 medium cloves) cause these are really good, 1 1/2 pounds should give you about 15-17 meatballs depending on the size you shape them"
In a bowl mix all ingredients adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.
Shape into about 1 1/2 to 2-inch balls or whatever size you like.
Add to simmering sauce or bake at 350 degrees F for about 25 minutes (cooking time will vary depending on the size of the meatballs -- if you are dropping into simmering sauce do not stir for at least 20 minutes or you may run the risk of the meatballs falling apart.
Note; for spicy meatballs add in some crushed chili flakes.
Nutritional FactsServing Size: 1 (61.1 g), Calories 151.4, Total Fat - 9.6 g, Saturated Fat - 3.5 g, Cholesterol - 68.3 mg, Sodium - 240.4 mg, Total Carbohydrate - 2.2 g, Dietary Fiber - 0.2 g, Sugars - 0.5 g, Protein - 13.4 g, Calcium - 54.6 mg, Iron - 1.3 mg, Vitamin C - 0.7 mg, Thiamin - 0.1 mg.
Tips & Variations
No special items needed.