Meatball Parm
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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Servings
4
Ingredients
- 1/4 cup canola oil
- 1 onion, diced finely
- 1 clove garlic, grated
- 1/4 cup parsley, chopped roughly
- 8 ounce ground beef
- 8 ounce ground veal
- 8 ounce 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
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.