Italian Meatball Parmesan Recipe on Twin Cities Live!

“These Italian meatballs are the real MVP of the game day table — juicy, and way more exciting than a 10-yard gain! Whether they’re sliding into buns or basking in marinara, they’re the snack everyone’s cheering for before halftime.” 🏈🍝

They’re perfect party fare — easy to serve, juicy and flavorful, and always a crowd-pleaser at a Super Bowl spread. Platter-style meatballs or sliders are especially great finger food that keeps the crowd happy. Mention Twin Cities Live in store and get $1.00 off per pound on our Hot Italian Sausage!!

To watch the episode click on the link here: https://kstp.com/tcl/meatball-parmesan-station/

You can enjoy Italian Meatballs in a build your own fashion; making meatball sandwhiches, serve them solo, or on top of a big pile of spaghetti.

How to Make

Ingredients

Meatballs:

• 1 pound spicy Italian sausage from Anoka Meat & Sausage &

• 2 pounds ground chuck 80/20

• 3 eggs

• 1 cup buttermilk

• 1 cup breadcrumbs

• 4 cloves garlic, minced

• 2 Tablespoon grated onion

• 1 teaspoon dried parsley

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1 cup Parmesan, grated

  
  

  Sauce:

• 1 tablespoon olive oil

• 4 cloves garlic, diced

• One 28-ounce can of crushed tomatoes

• 1/4 teaspoon dried oregano

• 1 tablespoon basil, finely diced

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

  
  

  Pasta:

• 1 package dry spaghetti

• 4 teaspoon oregano

• 1 cup Parmesan, grated

• 1 teaspoon salt

  
  

• Ten 6-inch buns

• 1 package fresh mozzarella slices (like Bel Gioioso) usually found in the deli area

• 1 cup basil, finely sliced

Steps

Meatballs:

1. Preheat oven to 375°.

2. In a medium bowl, whisk together eggs. Add buttermilk and breadcrumbs and stir to combine. Leave for 10 minutes to thicken. Add minced garlic, oregano, salt and Parmesan and stir together. Add the ground beef and sausage to the breadcrumb mixture and mix well.

3. On a large baking sheet lined with aluminum foil, scoop out and roll 2-inch meatballs in your hand (you should have 30 total). Bake for 25 minutes. If making in advance, allow to cool and refrigerate.

4. While the meatballs are cooking, make the marinara sauce. Heat olive oil in saucepan over medium. When hot, add diced garlic and cook for 30 seconds, making sure that the garlic does not burn. Add tomatoes, oregano and basil, allow to simmer on medium-low for 15-20 minutes. Season with red pepper flakes, salt and pepper.

   Pasta:

5. While the sauce is simmering, boil the spaghetti noodles as per package directions. Drain, and toss with oregano, Parmesan and salt.

6. To assemble, place 3 meatballs in each sandwich. Top with 2-3 tablespoons of marinara and 2 pieces of fresh mozzarella. Place under a broiler for 2-3 minutes, until the cheese is melted. Top with pasta and finely sliced basil leaves.

Up next: Valentine Day Specials

Don’t forget to order your special Valentine dinners! From heart shaped ribeyes and surf n turf, we have you covered at @anokameats.⭐️⭐️⭐️⭐️

📞 Special Orders: 763-421-5580

👉Tune into Fox 9 morning Good Day on 2/10 for tips on how to make your V-Day dinner for under $60 including Filet Mignon + Shrimp + Scallops or Lobster with Teena ❤️❤️

We support local brands! Stop by Anoka Meat & Sausage and pick up Millerville Butter, our own Sizzling Steak Sauce, Saucy Mama Olive Oil & Livea’s Steak Seasoning (to name just a few).