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Parmesan Meatball Bake

You just gotta love a sheet pan meal - easy to make and clean up is a snap.

Parmesan meatball bakeIngredients:
  • 1 lb ground beef
  • 1/2 cup parmigiano reggiano
  • 1/4 cup breadcrumbs or panko
  • 1/4 cup ricotta cheese
  • 1 egg
  • 2 garlic cloves - minced
  • 1/4 cup mixed herbs - parsley, basil or oregano, chopped
  • Salt and freshly ground pepper
  • Pinch of chili flakes
  • 1 red onion - halved and sliced into small wedges
  • 1 pint cherry tomatoes
  • 2-3 T capers
  • 3 garlic cloves - thinly sliced
  • Olive oil
  • Salt and pepper
  • Garnish - parmesan curls, fresh basil

Make the meatballs - In a medium bowl combine ground beef, parmesan, breadcrumbs, ricotta, egg, 2 minced garlic cloves, fresh herbs, 1 tsp salt, 1/2 tsp freshly ground pepper and a pinch of chili flakes. Mix together and then form into 1 1/2 inch balls. Set aside on a sheet pan. Prepare onion, tomatoes, capers, and garlic and toss with a bit of oil, salt and pepper.

Heat oven to 425 degrees. In a large skillet over medium high heat, add oil and saute meatballs for 1-2 minutes to brown. Shake pan to rotate meatballs and brown a few more minutes so most sides are brown. Transfer them to one end of a sheet pan. Add onion mixture and tomatoes to the other end. Place in the oven and cook for 10 minutes then rotate and cook for another 5-10 minutes until meatballs are cooked and the tomatoes and onions are softened and caramelized a bit. Remove from oven and transfer to a serving dish (or serve on sheet pan). Garnish with parmesan curls and basil, a pinch of red pepper flakes and salt. Serve with crusty bread. Serves 4.

Serve with:

Kunde Family Winery Zinfandel

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