Parmesan Meatballs

Hands-On Time: 20min
Cook Time: 40min
Ready In: 1h
Yield: 4 servings
parmesan meatballs

I couldn't get enough of this meal when I was a little girl, and often begged my mom to make it. It's on the short list of favorites in my family as well, for good reason. These flavorful meatballs are bathed in a pool of rich gravy that is perfect for drizzling over rice or mashed potatoes. What's more, the dish comes together quickly and freezes amazingly well. I often double the recipe and freeze the leftovers for dinner in a pinch.



  1. Mix beef, cheese, breadcrumbs, egg, and 1/2 cup of the milk together with your hands or a spatula in a large mixing bowl.
  2. Shape mixture into golf-ball sized meatballs and set aside.
  3. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add meatballs and brown quickly on all sides, in a few batches if necessary. Remove from pan and reserve.
  4. Add remaining 2 tablespoons of butter to the pan drippings and melt. Whisk the flour into the butter and then gradually add the consommé, whisking constantly until smooth. Stir in wine and remaining 1/2 cup milk. Return meatballs to the pan and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until meatballs are cooked through.
  5. Top with chopped parsley and serve over rice or mashed potatoes.

    Ingredient Tips: Consommé is found in the grocers canned soup aisle. It's beef broth, enhanced with a bit of gelatin to help it become thick and silky. If you can't find it, a can of regular or low-sodium beef broth is a fine substitute. To make soft bread crumbs, I whiz the crusty end slice of a loaf of bread in my mini-prep food processor or blender.

Find more recipes from Alison Needham on, or visit her blog at

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