Published on September 28th, 2015 | by Kristen Swain75
Mouthwatering Parmesan Meatballs
My cooking life is based so I can use premade, prepackaged items to fix food fast, which is still healthier then fast food. So I tend to use items like canned beans, frozen veggies and convenience items like jars of spaghetti sauce. Did you know that Ragu was founded by a woman, Assunta Cantisano. What a role model, and her success story makes me proud to be an entrepreneur too, and that I can be a strong mom both taking care of my family and still make a difference in this world.
Ragu has been a family favorite for many years, and I always keep a couple jars in the pantry for a fast dinner fix. I even found some new flavors this week that I’m excited to try out- Grilled Steak and Super Chunky Mushroom, don’t those sound delicious!
I wanted to share my homemade meatball recipe that I like to make. When I make meatballs, I don’t just fix enough for our meal. I make at least enough for two or three meals. First, it’s such a relief to have some quick fix items in the freezer I can grab out, toss in sauce and have a meal. Second, since I try to cook low carb for our family, meatballs in sauce, with no pasta, is still a great meal for us, without the super high carb count that pasta has. And it’s a filling dinner as well.
Tonight’s dinner is a skillet of Mouthwatering Parmesan Meatballs, simmered in Traditional Ragu pasta sauce, sprinkled with Parmesan Cheese and loaded with creamy mozzarella cheese, decorated with a little pretty Italian parsley.
2 lbs ground beef
2 tablespoons chopped garlic
1/2 cup grated Parmesan cheese
1/2 cup Panko Bread Crumbs
3 tablespoons Italian seasoning
1/4 cup Mozzarella Cheese
3 tablespoons of fresh parsley chopped finely
Mix all the ingredients. Shape the mixture into balls.
I bake my meatballs, I don’t need them crispy at this point. Bake them in a 400 degree oven for 15-20 minutes. Once they are cooked through, I let them cool.
Once they are cool, I take my extra meatballs and freeze them in freezer ziploc baggies. I count 4-5 meatballs per serving, depending on what I am fixing.
Once the meatballs are baked. I add about 2 cups of Ragu Traditional Spaghetti Sauce into a pan, or skillet – I used a beautiful cast iron skillet for my dinner.
Add as many meatballs as you need, about 4-5 per person, to the skillet, and then top each meatball with a good sprinkle of Parmesan cheese, then a few sprinkles of mozzarella cheese. Sprinkle on your chopped parsley as well. Then put back in the oven for another 15 – 20 minutes at 350 degrees until hot and the cheese is melted.
This dinner goes great with a big luscious salad filled with fresh veggies!
Look how warm and gooey and yummy this is!
Do you like this recipe? want to check out the other flavors that Ragu offers? Or visit their site for some great recipe ideas?
What other ideas do you have using meatballs?