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Meatball Parm

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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  • 1/4 Cup canola oil
  • 1 onion, diced finely
  • 1 clove garlic, grated
  • 1/4 Cup parsley, chopped roughly
  • 8 Ounces ground beef
  • 8 Ounces ground veal
  • 8 Ounces ground pork
  • 1 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


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.