Thursday, October 24, 2013

Meatball Parmigiana

Tender, juicy and full of flavor, a good Italian meatball is a beautiful thing.

The secret to the tenderness of these meatballs is almond flour, parmesan cheese and water added to the mix.  The almond flour bulks up the meatball, the cheese adds flavor and more fat, and the water creates steam when heated, which puffs them up and keeps them tender and juicy.


For the meatballs

·         1.5lbs ground beef
·         2 Tb. fresh parsley, chopped
·         3/4 cup grated parmesan cheese
·         1/2 cup almond flour
·         2 eggs
·         1 tsp. kosher salt
·         1/4 tsp. ground black pepper
·         1/4 tsp. garlic powder
·         1 tsp. dried onion flakes
·         1/4 tsp. dried oregano
·         1/2 cup warm water

For the Parmigiana

·         1 cup marinara sauce
·         4 oz. mozzarella cheese


1.       Combine all of the meatball ingredients in a large bowl and mix well. Form into 2″ meatballs. Bake at 350 degrees F for 20 minutes OR fry in a large skillet over medium heat until cooked through.

For the Parmigiana

2.       Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tb. sauce over each meatball.

3.       Cover with approximately 1/4 oz. of mozzarella cheese each. Bake at 350 degrees F for 20 minutes  or until cheese is golden. Garnish with fresh parsley if desired.

Happy Cooking

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