Skillet Pork Meatball Parmesan Dinner
Meatball Parmesan Recipe: There’s nothing worse than getting an italian meatballs, parm sandwich that’s more bread than meatball. This pork meatball parmesan recipe, eradicates that issue by serving our meatballs with a side of bread, and not the other way around! We start with a big batch of healthy pork meatballs, in a sauce with ooey-gooey melted cheese, and finish with a sandwich plate that’s guaranteed to be licked clean.
Meatballs in ancient culture:
One of the oldest recorded instances of meatballs is the Chinese recipe “Four Joy Meatballs” and is derived from Shandong cuisine. Its history dates back to the Qin dynasty (221 BC to 207 BC).
The ancient Roman culture also has a claim to meatballs. Apicius, and a collection of Roman cookery recipes, includes many meatball-type recipes.
In the earliest known Arabic cookbooks, featured was seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. Many regional variations exist, notable among them the unusually large kufteh Tabriz meatballs, having an average diameter of 20 centimetres (7.9 in).
The most likely candidate for the original meatball seems to be kofta, a South Caucasian/Middle Eastern/Central Asia dish of minced or ground beef, chicken, pork, or lamb, mixed with rice, bulgur, or mashed lentils. Kofta seems to have originated with the Persians, who passed it onto the Arabs. Please follow on Instagram and Pinterest
Skillet Pork Meatball Parmesan with Garlic "Soldiers" & Broccolini
- garlic use 3 large cloves
- 3 ⁄4 oz Parmesan
- 4 oz mozzarella
- 1 oz panko use 1⁄4 cup
- 12 oz ground pork
- 1 ⁄4 oz Italian seasoning use 1 tsp
- 1 ciabatta roll
- 10 oz broccolini
- 2.5 oz tomato paste
- kosher salt & ground pepper
- olive oil
- 1 large egg
- Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Peel 3 large garlic cloves; finely chop 2, leave 1 whole. Finely grate parmesan. Thinly slice mozzarella. Trim ends from broccolini, then cut lengthwise, if large. On a rimmed baking sheet, toss broccolini with 2 tablespoons oil; season with salt and pepper. Arrange on half of the baking sheet.
- Make meatballs: in a medium bowl, whisk together 1 large egg and 1⁄4 cup of the panko (save rest for own use). Add pork, 1⁄2 of each the chopped garlic and parmesan, 1 teaspoon of the Italian seasoning (save rest for own use), 1⁄2 teaspoon salt, and a few grinds pepper. Stir to combine. Shape into 8 meatballs; place on opposite side of baking sheet.
- Roast ingredients: roast meatballs and broccolini in the upper third of oven until meatballs are cooked through and broccolini is crisp-tender, 10-12 minutes.
- Make sauce: while meatballs and broccolini roast, heat 1 tablespoon oil and remaining chopped garlic in a medium ovenproof skillet over medium-high until sizzling, about 1 minute. Add 1⁄3 level cup tomato paste and cook, stirring, about 2 minutes. Add 1 1⁄4 cups water, 1⁄2 teaspoon each salt and sugar, and a few grinds pepper. Simmer until reduced to 3⁄4 cup, about 5 minutes.
- Broil meatballs: switch oven to broil. Add meatballs to skillet with sauce, spooning some sauce over tops of meatballs. Top with mozzarella and remaining parmesan. Place skillet on top oven rack and broil until mozzarella is melted, 2-3 minutes (watch closely). Place broccolini on lower oven rack to rewarm, if necessary.
- Make garlic bread & serve: slice ciabatta in half, horizontally, if necessary. Generously brush cut-sides with oil, and season with salt and pepper. Place directly on top oven rack and broil until lightly toasted, 2-3 minutes. Rub cut-sides of ciabatta with whole garlic clove, then cut into 1-inch slices. Serve meatball skillet alongside garlic bread "soldiers" and broccolini. Enjoy!