Meatball Parmigiana Involtini

Meatball Parmigiana Involtini

If you make the meatballs 3 ounce after all the ingredients are added (parsley, breadcrumbs, cheese, egg, etc), this should yield about 8 meatballs, which is most certainly enough for 4-5 people.

Make the meatballs the way you usually would. Combine all ingredients in a large bowl, and mix gently by hand.  The more you mix it, the tougher the meatball will be.  The best way to avoid this, is to combine all the dry ingredients, then the wet, then mix together so it is mixed well throughout.

Mix well and push into the center to make an indentation to put the mozzarella cheese. Push into the center, but try to close it up the best you can so it does not all leak out during baking.  In a hot oven set to 375F, plan on cooking them for at least a 30-45 minutes. It all depends on the oven, the size of the meatballs, the amount of moisture in the mix, etc.

For the sauce, it is simple, heat the olive oil, some red pepper flakes, 1 teaspoon of salt, 3 sliced garlic cloves, cook until brown (not black or burnt).  Add the sauce, heat (do not boil), add basil at the end if you have some.


  • 1 pounds ground beef/pork/veal
  • 1 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped parsley
  • 1 eggs, beaen
  • 2 cloves garlic, shredded, salted
  • 1/2 cup bread crumbs
  • 1/2 cups grated cheese
  • fresh mozzarella
  • fresh basil to flavor the sauce and garnish


Author: raveniteclub