Meatball parmesan served as a dip for your snacking pleasure!
Ingredients:
- 1 pound floor pork
- 1 shrimp onion, finely diced
- 4 cloves garlic, grated
- 1 egg, flippantly beaten
- 1/2 cup breadcrumbs (gluten-free for gluten-free)
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon Italian seasoning
- 2 tablespoons parsley, chopped (and/or basil) (non-mandatory)
- salt and pepper to fashion
- For the dip:
- 2 cups straightforward marinara sauce
- 2 cup mozzarella, shredded
- 1/2 cup parmigiano reggiano (parmesan), grated
Instructions:
- Combine all the pieces, invent into 1-2 tablespoon balls and either pan fry in oil over medium-warmth until browned on all aspects, about 2-4 minutes per facet OR roast in a preheated 350F/180C oven until flippantly golden brown, about 20-25 minutes.
- Spread the marinara sauce over the underside of one or extra baking pans, high with the meatballs and cheese and bake in a preheated 350F/180C oven until the cheese has melted and the perimeters are bubbling, about 20-25 minutes, sooner than serving with bread or toast for dipping!
Leave a Reply