Meatballs Baked Meatball Parmigiana Recipe 435

Steps:

• Mix all of the above meatball ingredients and form your meatballs-not too large. Pour 1-2 Tablespoons oil on a baking stone or pan with sides and bake at 400 for 20 minutes. Lower oven to 375. Pour some sauce in the bottom of your dish(es). I used a ceramic dish pictured above or you could use one 9×13. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!! Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through and cheese is browning. For the last 4 minutes I raised the oven temp to 400 to help the browning

Steps:

• Preheat oven to 350°F (180°C).
• Slice the baguette into 1-inch (3cm) chunks, then transfer to a 9x13 (23 x 33cm) baking dish.
• Toss the bread in half of the marinara, then sprinkle with half of the mozzarella on top.
• Nestle the meatballs into the bread mixture evenly, then cover with the remaining marinara and mozzarella.
• Sprinkle ¾ of the parmesan on top, saving the rest for garnish.
• Bake for 20 minutes until the cheese has melted and is starting to brown.
• Serve with the remaining parmesan and basil.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
• Bake in the preheated oven until browned, about 30 minutes.

Steps:

• Heat oven to 375°F.
• Mix ingredients just until blended; shape into 12 meatballs.
• Place on foil-covered rimmed baking sheet.
• Bake 25 min. or until done (160°F).

Steps:

• Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
• In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
• Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
• Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
• Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.