Meatball Parmesan Recipe (2024)

I'm really amazed at the 5 star rating for this recipe. There is absolutely nothing special about it. There are so many better meatball recipes out there, including Melissa's.
"Discard crusts." I wish the NYT cooks would be more concerned with food waste. A small thing, but throwing out white bread crusts which are going to be turned to mush is ridiculous.
And frying meatballs which are going to be baked for 40 minutes. I bake meatballs all the time and they turn out great.

As the recipe recommended, I had 25 meatballs. Putting half of these--say 13--in the bottom of a 9x13 pan results in an arrangement of very spaced out meatballs, not an actual "layer." I get impression we are supposed to aim for a double-decker casserole, with two distinct meatball "layers." This did not happen for me. All meatballs were on the bottom "layer". Which was fine. Anyone else having trouble with the "layers' concept?

Hi Everyojne:Thanks to my dear Mom (born and raised in Italy), I would recommend adding 1 beaten egg per 1 lb. of meat...therefore this recipe would require 2 eggs. Other than that, I could quibble here and there regarding some extra "spicing,." (e.g., a bit of oregano or Italian parsley), but I think it will still taste great "as presented," but, as I mentioned, with the additions of the eggs to the meat mixture.

It's not the meatballs that are layered, it's the sauce and the cheese so that cheesy goodness gets deep in the dish as well as on top. Delicious!

Yes! I'm glad you posted this, Anita, because I was confused by the layering concept as well. I just kept watching the meatballs topple over one another. Mine is baking in the oven now, in a single layer. Seems good to go, and smells great.

...but had to add 2 beaten eggs. I always add beaten eggs to meatballs.

Bake meatballs at 375 for 15 min

Really simple and delicious.
I added a layer of browned zucchini slices on the bottom, just to make good use of the most prolific veggie in the garden, and to make it a little more well rounded. I forgot the mozzarella, but put a big spoonful of fresh ricotta on each serving.

I've made the meatballs several times. Last night I added two beaten eggs and the results were a lighter and even more delicious

I made this using a mixture of lamb and beef, and serving it as a "hamburger" on a bun with cheese, tomato slices. My family loved it.

Delicious! I made it exactly as written but I added one egg as others have suggested.

These meatballs are very delicious. Adding one egg per pound of meat is correct and yields an extremely juicy meatball. I browned them as instructed and was glad I did because the browning adds extra flavour. At first I thought 40 minutes in the oven was too long, but the sauce reduces and the balls stay tender. I used a small ice cream scoop to form them. I froze four portions of the meatballs after browning to pop in the oven with sauce and cheese for a quick weeknight meatball parm.

I misread the recipe and put all 1.25 cups of cheese in the meatballs. It came out AMAZING lol highly recommend.

Half baked some while others were in the frying pan.Made about 36 largish meatballs. Needed a bit more sauce and more herbs. Used diced tomatoes, but crushed would be better

This was a great, and easy to make midweek dinner recipe. I used pre mixed “meatloaf” combination of veal/beef/pork and it worked really well. I also swapped cilantro instead of parsley. Family loved it, so it is a keeper.

Bake at 375 for 15 min

I would use significantly less salt next time. I think they would have been very good but the salt made them almost inedible.

This is comfort food at its best- simple ingredient list and easy enough actual execution! And, most importantly, it was delicious!

These meatballs don't stay together at all

Add more typical spices like Zahatar and Sumac

Several notes have mentioned spaced out meatballs, or misunderstood the layering concept. Note that the recipe calls for a 9x13 tray, while I'm fairly sure a lot of the comments are people using a much more typical 18x13 tray if not larger. To fit 25 meatballs in a 9x13 would definitely require layers.

Don’t fry: bake at 375 for 15 minutes. Then the whole thing at 400 for 36 mins.This makes enough meatballs for 2 meals (23)

Don’t fry: bake at 375 for 15minutes

This was a great, and easy to make midweek dinner recipe. I used pre mixed “meatloaf” combination of veal/beef/pork and it worked really well. I also swapped cilantro instead of parsley. Family loved it, so it is a keeper.

I originally made theses-without an egg tried to fry a few but they-fell apart. I’ve never made meatballs with out egg but it’s the NYT so I followed the instructions. Took the remaining uncooked ones and added an egg. Also. There were lots of globs of moist bread any hints on how to avoid that

I made this per recipe and it was way too salty. I think the 1 tablespoon of salt should be 1 teaspoon? Tried it with 1 tsp and it was delicious.

I’ve been making just these meatballs for 5 years, with the addition of 2 eggs. My technique is to par-bake them in my mini muffin tin and then transfer them to a pot of simmering sauce for an hour or so. I freeze them in the sauce in packets of 6 each. Just now heating some up to serve over ziti for a quick dinner. Mozzarella need not apply.

I've been making this recipe for the last 3 or 4 years. It isn't easy, but it isn't hard - and it's a huge crowd pleaser because it's delicious. I add an egg to the meat mixture but otherwise I follow the recipe exactly. When my friends hear I'm making these meatballs they line up.

Half baked some while others were in the frying pan.Made about 36 largish meatballs. Needed a bit more sauce and more herbs. Used diced tomatoes, but crushed would be better

I misread the recipe and put all 1.25 cups of cheese in the meatballs. It came out AMAZING lol highly recommend.