Roasted Parmesan


Roasted Parmesan

“This meatball is easy to make, even for a beginner. It tastes like a giant meatball and is very tasty. My whole family, including picky eaters, loved this dish when I first made it and have asked for it many times since. I usually make us mashed potatoes, veggies, and hot sandwiches.


1 pound ground beef
2 large eggs
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely chopped
1 small yellow Onion (grated)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated parmesan
1/2 cup pasta marinara sauce, homemade meatless)
or 1/2 cup grated cheese ( Italian cheese mixture)

Roasted Parmesan new york times recipes

Preparation of a parmesan schnitzel

1.Preheat the oven to 350 degrees. Lightly grease a baking sheet (I use a glass baking pan) with cooking spray and set aside.
2. In a large bowl, combine the ground beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper, and parmesan. Try not to overdo it or it will be stiff.
3. Pour the mixture into a greased mold and shape into a loaf. Spread the meatballs with the pasta sauce.
4. Place the filled mold on the baking tray and bake for 1 hour.
5. Remove the meatballs from the oven and drain the fat from the meat.
6. Sprinkle the top with the remaining grated cheese.
7.Place the meatball back in the oven and cook until the cheese is melted.
8. Remove the meatball from the oven and wait 5-10 minutes before slicing.

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