Meatballs a la Parmigiana
Basic things. Meatballs, tomato sauce and cheese. Put them together and you have meatballs a la Parmigiana. Yes, inspired by that Italian veal dish although Parmigiana, not a cheese that melts well, is not recommended in this recipe.To make this dish really, really good, you have to have great meatballs (good quality meat is essential), a very tasty tomato sauce (I made my own) and a rich cheese that melts well. If you have all that, making this meatball dish is a breeze.
- 150 grams ground pork
- 150 grams ground beef
- 4 tablespoons finely chopped onion
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 4 to 6 tablespoons panko
- 1 tablespoon milk
- 8 to 10 tablespoons tomato sauce
- 8 slices cheese I used mild cheddar
- Preheat the oven to 375F.
- Line a baking tray with non-stick paper.
- In a bowl, mix together the ground pork and beef, onion, garlic, salt, pepper, basil, parsley, bread crumbs and milk.
- Shape into 8 to 10 balls about two inches in diameter. Arrange on the prepared baking tray and cook in the oven for 20 minutes.
- Take the meatballs out of the oven and arrange on a heatproof plate that you will serve them in.
- Spoon a heaping tablespoonful of tomato sauce over each meatball. Top with a slice of cheese.
- Put back in the oven and cook for another 10 minutes or until the cheese is melted and the sauce is bubbly.
- Sprinkle with more chopped parsley or basil, or both, before serving.
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.