Michael Lanari's mozzarella parmesan meatballs
Italian meat balls (thawed if frozen)
½ cup panko bread crumbs, plain or Italian flavored
¼ cup shredded Parmesan cheese or Italian blend
2 tsp minced garlic
1 Tbsp. yellow onion, finely chopped
1 pinch of salt and pepper
1 egg well whisked
Olive oil for frying
1 jar spaghetti sauce
1 cup shredded mozzarella
Chopped parsley or basil for garnish (optional)
Heat a large skillet over medium-high heat with enough olive oil to cover the bottom.
Mix bread crumbs, garlic, onion, parmesan, salt and pepper
Roll each meatball in egg wash and dredge in crumbs mixture
Place meatballs in the heated skillet and brown on all sides, about 2 minutes per side.
Transfer meatballs to baking dish
? Add spaghetti sauce to pan drippings and mix well
? Place a spoonful of spaghetti sauce on each meatball. Sprinkle meatballs heavily with shredded mozzarella and top with basil
? Bake for 10-15 minutes at 350°F or until sauce is bubbling, the cheese is melted and meatballs have completely warmed through.
? Allow the meatballs to cool for two (2) minutes, and serve with decorative toothpicks.