Meatball Parmesan Marinara


1 lb ground, beef, turkey, or chicken

1/2 cup panko or dry bread crumbs - divided

¼ cup buttermilk or cream

1 egg

2/3 cup grated Parmesan cheese - divided

2 cloves garlic, minced

1 tsp each, dried oregano and basil

½ tsp garlic salt ½ tsp kosher salt

Olive or canola oil for frying

4 to 5 oz good mozzarella cheese

I jar marinara sauce

1 can diced tomatoes drained

To serve: Pasta of choice or crunchy French rolls


In a large mixing bowl, soak panko in buttermilk while you assemble the remaining ingredients.

Add meat to the bowl along with egg, Parmesan, garlic oregano, basil and salt. 

Mix with your hands and form into meatballs about the size of a ping-pong ball or a golf ball.

Mix reserved panko and Parmesan and roll each ball lightly in the mixture.

Heat oil in a large iron or non-stick skillet over medium high heat. 

Brown meatballs a few at a time adding more oil if necessary (they will fully cook in sauce). 

Move browned meatballs to a plate as you cook.

When meatballs are done, drain and carefully wipe the skillet.

Add marinara sauce and tomatoes to the same skillet and heat until just warmed.

Preheat oven to 350 degrees.

Add meatballs to sauce stirring to incorporate top with sliced mozzarella cheese and bake until cheese is bubbly and starting to color, about 30 minutes.

Serve on pasta or French bread with extra Parmesan if desired. Delicious! 

© Deer One Publishing 2021