Outrageous Meatball Parm
How delicious does this 'Outrageous Meatball Parm' recipe look? Its these types of recipes that are so wonderful and easy to prepare and can feed a crowd by doubling the batch. Meatballs are something that is loved by pretty much everyone. There is even a vegetarian and also a vegan version of the meatball as well. Danielle, the author of Hugs & Cookies XOXO, an awesome food blog, says that even her fussy eater of a son gobbled up this recipe in no time flat. So you can be sure that this meal will be sure to go over well with even the pickiest eaters in your household. You can serve the meatball parm with pasta, perhaps a nice spaghetti or a linguini. If you have a pan in your pantry that can be used both on the stove top and in the oven this is what will work the best. This is because the meatballs cook on the stove top first and then get cheese sprinkled on top of them and then go under the broiler for the cheese to melt.
The meatball recipe calls for 85% lean ground beef. Let's just learn a little about beef. Beef is rated according to the animals age and fat amount (marbling) in the cut. More marbling equals more tender and moist meat. Prime cut is your highest grade and thus the most expensive. The tender and flavorful meats are usually prime cuts. Choice is the next in line of grading and is leaner than prime. Select grade is best in braising and stewing.
Look past the ratings to judge the meat you will be using. Meat must always be a bright red, avoid dull or grey colored meats. If you see excess juice in a package, it may indicate it has been previously frozen and thawed. AVOID this if you can and do not purchase meat that has this appearance in the package. The well-trimmed boneless cuts are more expensive per pound but they also have more edible meat on them, so you need to consider that when buying. If you buy cheaper fatty cuts, you are likely going to throw some of it away.
Always place your meat into the coldest part of the refrigerator, that would mean near the back. The opening of the refrigerator door warms up the front area. Or, if there is a meat compartment, place in there. Be certain that the meat packages are securely wrapped or place them into a bin so that you know there will not be any blood or juices dripping down onto your other food in the refrigerator. Always eat meat within two days of putting it into the refrigerator or by the due date you see on the package. If you do not plan to use it right away, wrap the meat into heavy duty plastic wrap or aluminum foil and freeze it. Be sure to eat it within three months. Also remember to wash your hands and any surfaces or utensils that touch the meat very well with hot water and soap so that you don't run the risk of getting ecoli.
The Hugs & Cookies XOXO food blog is where you will find the full recipe for this delicious looking meal. Besides this Meatball Parm recipe, Danielle, the curator of the website, has so many other recipes that she shares with us all. She calls her website her Cookie Castle and Foodie Fantasy website. She absolutely loves to cook for her family, her husband and two boys. Danielle is also a first grade teacher and absolutely loves her job. On her website you can find recipes like Chicken Pot Pie Turnovers, which is the recipe she has featured now as well as other great dinner, lunch, breakfast, appetizer and dessert recipes.
Learn MORE / Get RECIPE at Hugs & Cookies XOXO
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