Meatball Parm

Meatball Parm
Staff Writer
Meatball Parm

Jessica Chou

Meatball Parm

This is how the classic meatball parm should be done. There's nothing difficult about it; all you need to do is construct with tender loving care. This is how it's done at Parm, located in New York City.

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4
Servings
903
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  canola oil
  • onion, diced finely
  • clove garlic, grated
  • 1/4  Cup  parsley, chopped roughly
  • 8  Ounces  ground beef
  • 8  Ounces  ground veal
  • 8  Ounces  ground pork
  • egg
  • 1/2  Cup  grated Parmesan, plus more to taste
  • 1  Cup  breadcrumbs
  • 1/4  Cup  milk
  • Salt, to taste
  • 1  Cup  all-purpose flour
  • 1 1/2  Cup  tomato sauce, plus more to taste
  • Shredded mozzarella, to taste

Directions

Preheat the oven to 200 degrees. Place a baking dish filled with water in the lower rack of the oven.

Heat 2 tablespoons of the canola oil in a sauté pan over low heat. Add the onion and garlic and sweat until translucent. Add the parsley and remove from the heat. In a large bowl, mix together the ground meats, egg, Parmesan, breadcrumbs, and milk. Season with salt, to taste, and mix well. Form the mixture into meatballs and then flatten into patties.

Heat the remaining canola oil over medium-high heat. Dredge the patties in flour and sear just to brown and not cook through, about 3 minutes per side.
Place in a baking dish. Top with the tomato sauce and additional Parmesan, to taste. Wrap with plastic wrap and then aluminum foil. Bake for 1 hour. Top with more tomato sauce, mozzarella, and more Parmesan, and broil until bubbly and brown, about 1-2 minutes. Serve on rolls. 

Nutritional Facts

Total Fat
60g
86%
Sugar
12g
13%
Saturated Fat
18g
75%
Cholesterol
166mg
55%
Carbohydrate, by difference
40g
31%
Protein
49g
100%
Vitamin A, RAE
118µg
17%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
286mg
29%
Choline, total
59mg
14%
Fiber, total dietary
3g
12%
Folate, total
37µg
9%
Iron, Fe
5mg
28%
Magnesium, Mg
74mg
23%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
568mg
81%
Riboflavin
1mg
91%
Selenium, Se
51µg
93%
Sodium, Na
1899mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
195g
7%
Zinc, Zn
9mg
100%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.