Baked Meatball Parmigiana

• Produce

  • 4 cloves Garlic
  • 1 handful Parsley

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 24-oz jars Sauce

• Baking & Spices

  • 1 1/2 lbs Meatloaf mix
  • 1 Salt

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 1 Mozzarella cheese to top it off with
  • 1 cup Parmesan cheese

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 1½ pounds meatloaf mix (beef, pork, veal combo) (Or use all ground beef if you prefer )
• 4 cloves garlic-roughly chopped, not minced
• a handful of chopped parsley
• 1 cup bread crumbs (Use gluten free if desired: I sometimes use Schar gluten free brand)
• 1 cup shredded Parmesan cheese (not grated) (sometimes I use grated asiago cheese)
• 2 eggs
• salt to taste
• Sauce of your choice (approx two 24-oz jars)
• Mozzarella cheese to top it off with!

Directions

• 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.