Meatball Parmesan Bake

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork
  • 1/2 lb Veal, ground

• Produce

  • 1 Basil, fresh
  • 6 cloves Garlic
  • 1 Handful Parsley, fresh
  • 1 Parsley, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 jars Marinara sauce

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Drizzle Olive oil

• Bread & Baked Goods

  • 1 cup Italian breadcrumbs

• Dairy

  • 1/2 cup Asiago cheese
  • 1 cups Italian blend cheese
  • 1/2 cup Milk
  • 1/2 cup Parmesan cheese

Found on thechunkychef.com

Description

Directions

• Preheat oven to 400 degrees F. Line an oven safe skillet with foil and set aside.
• In a small mixing bowl, mix breadcrumbs and milk. Set aside.
• Mix ground meats, garlic, breadcrumb mixture, Asiago and Parmesan cheese, parsley, eggs, salt and pepper, by hand until just combined, being careful not to over-mix.
• Use a small cookie scoop and form ping pong ball sized meatballs.
• Spray prepared foil-lined skillet with cooking spray and place formed meatballs on the foil.
• Bake for 20 minutes.
• Lower oven temperature to 375 degrees F.
• Place meatballs on a plate and remove foil from skillet.
• Pour about 1/2 cup marinara sauce in the bottom of the skillet and spread to cover.
• Place meatballs in skillet in a single layer.
• Pour remaining marinara sauce over the top of the meatballs, then sprinkle shredded Italian cheeses over the top, so all the meatballs are covered in cheese.
• Drizzle a little bit of olive oil over the top of the cheese, then sprinkle with Italian seasoning.
• Cover skillet with another piece of foil and bake for 20 minutes.
• Remove foil and bake, uncovered, for another 20 minutes.
• If desired, broil the dish for a minute or two after baking.
• Garnish with fresh basil and parsley if desired.