Whether you serve it over spaghetti, in a sandwich roll, or straight from the pan with garlic bread on the side, these meatballs parmigiana are the real deal and make a satisfying, delicious supper. Form the meatballs up to a day ahead of time and refrigerate until ready to fry. However, they are best fried right before baking.
3 slices white bread
⅓ cup milk
500 Grams ground pork
500grams ground beef
½ cup finely chopped onion
1 ¼ cups finely grated Parmigiano-Reggiano
¼ cup chopped parsley
2 garlic cloves, finely chopped
1 tablespoon salt
1 teaspoon black pepper
Olive oil, for frying
2 cans Tomato sauce or chopped tomatoes
500grams fresh mozzarella coarsely grated
Preheat the oven to 200°C. Remove and discard the crusts from the bread slices. Place the remaining bread in a small basin and tear it into small pieces. Pour milk over bread and set aside for 5 to 10 minutes, or until the liquid is almost fully absorbed.
Combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, parsley, garlic, salt, and pepper in a large mixing bowl until just mixed. Shape the meat into golf-ball-sized rounds. You should get approximately 25-30 meatballs; it’s not an exact science, so don’t get too worked up about the details.
Heat up some oil in a large skillet over medium-high heat. When the oil is hot, fry the meatballs in batches, rotating once or twice, until golden brown, 8 to 10 minutes per batch. Place the fried meatballs on a platter lined with paper towels.
Spread a thin layer of sauce across the bottom of a baking dish. One-third of the Parmesan should be sprinkled over the sauce. Distribute half of the meatballs over the Parmesan and top with half of the mozzarella. Top with half of the remaining sauce, a third of the Parmesan, and repeat layering, finishing with a final layer of sauce and Parmesan.
Bake for 30 minutes, or until the cheese is brown and the dish is bubbling. Allow to cool for a few minutes before serving.