Italian Meatballs on Parmesan Noodles
Baked Italian meatballs served over garlic Parmesan noodles. They’re so good, and despite the long list of ingredients, most are seasonings, so they are not difficult to make.
Ingredients
- 1/2 cup Italian seasoned bread crumbs
- 1/2 cup finely grated Parmesan cheese, plus more for baking
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried oregano
- 1/2 tablespoon minced garlic or garlic paste
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 large egg, beaten
- 1/4 cup milk
- 1 1/4 cups beef broth, divided, or more as needed
- 1 pound 80% lean ground beef
Parmesan Noodles
- 12 ounces egg noodles
- 1 1/2 tablespoons salted butter
- 1 tablespoon garlic paste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, plus more for garnish
Directions
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Preheat the oven to 425 degrees F (225 degrees C).
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Combine breadcrumbs, Parmesan, parsley, oregano, garlic, salt, black pepper, basil, and red pepper flakes in a bowl and mix together with a fork. Stir in egg, milk, and 1/4 cup beef broth. Add ground beef and stir with a fork just until combined.
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With wet hands, roll meat mixture into medium-sized balls and place in a large casserole dish. Pour in 1 cup beef broth, or enough to fill the casserole 1/4 inch deep. Sprinkle meatballs with Parmesan cheese.
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Bake meatballs in the preheated oven for 15 minutes. Turn meatballs over, and bake until no longer pink at the center, about 15 minutes more.
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For noodles, bring a large pot of salted water to a boil. Add noodles and cook until tender with a bite, about 10 minutes; drain.
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Place noodles in a bowl and immediately add butter, garlic paste, Parmesan, oil, black pepper, and parsley. Stir to combine.
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Remove meatballs from the oven. To serve, spoon noodles onto a plate and top with meatballs. Sprinkle with more parsley. Enjoy!
