Oh my gosh - you NEED these meatballs in your life! Holy cow! First, they're spiked with herbs and parmesan cheese. Then... they're ROLLED in more parmesan cheese and roasted until the meatballs are tender/juicy and the cheese is perfectly toasted. That would be enough... but you know me. I nestled those flavorful gems in simmering marinara and blanketed them with mozzarella. A stellar move and crazy-awesome dish (if I may say so myself).
And, when you think about it, it's really not that complicated! The beef is seasoned/rolled/roasted - simple, non-complicated steps every time. Then, for this recipe, I called for store-bought marinara sauce, so you don't even have to bother creating your own from scratch. That means, you can get this dish to the table in 30 minutes at the most.
And if you're looking for a gluten-free, low carb dish, look no farther. I didn't add breadcrumbs to these meatballs (fact is, I rarely do), so you can enjoy all the flavor of a juicy meatball without added gluten or carbs. Perfection!
Parmesan Dusted Meatballs Marinara
1 pound lean ground beef
1/3 cup plus 2 tablespoons grated parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
2 cups marinara sauce of choice
1 cup shredded mozzarella cheese
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, 2 tablespoons of the parmesan cheese, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Roll each meatball in the remaining parmesan cheese, turning to coat all sides. Transfer the meatballs the prepared pan and roast for 15 minutes, until browned and cooked through.
Meanwhile heat the marinara sauce in a large skillet over medium heat. Add the meatballs to the simmering sauce and top with the cheese. Cover with a lid or foil and cook for 2 to 3 minutes to melt the cheese.
Serves 4
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