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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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Deliver Ingredients


  • 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. 

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.