This Olive Backyard Meatball Parmigiana copycat recipe brings the hearty and juicy meatball appetizer proper to your property. Tender, well-seasoned meatballs simmer in wealthy marinara sauce, topped with melted cheese and golden breadcrumbs for an irresistible end. Whether or not you’re serving it as a hearty most important course or a formidable appetizer, this dish delivers pure consolation in each chew.
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What makes the Olive Backyard Meatball Parmigiana so good?
This Olive Backyard’s Meatball Parmigiana copycat recipe is a contemporary tackle a traditional old-school dish. All of it begins with selfmade meatballs baked within the oven till barely cooked by, then completed in a wealthy marinara sauce topped with tacky breadcrumbs.
The scrumptious meatballs come out tremendous tender and well-seasoned; the sauce is thick, with the perfect steadiness of candy and tart flavors, and the tacky topping makes a easy, rustic dish into pure consolation meals. It’s hardy sufficient to function a most important course, however it might additionally work as a starter.
Olive Backyard Meatball Parmigiana elements and their roles
For the meatballs, you’ll want:
- Floor chuck – gives the best steadiness of fats and beefy taste.
- Plain bread crumbs – take in the liquid.
- Entire milk – moistens the breadcrumbs.
- Egg – helps to bind all the things collectively.
- Italian seasoning – provides conventional flavors.
- Dried parsley – brightens the dish.
- Crimson pepper flakes – contribute a touch of warmth.
- Onion powder – amps up the savory notes.
- Granulated garlic – provides the important garlic taste.
- Salt – enhances the style of all the opposite elements.
- Black pepper – lends a gentle heat.
For the marinara sauce, you’ll want:
- Olive oil – sautes the elements and gives a delicate floral taste.
- Garlic, sliced– flavors the olive oil.
- Tomato puree – provides extra physique to the sauce.
- Diced tomatoes – add brightness and texture.
- Italian seasoning – provides a standard style to the sauce.
- Dried basil – will increase the floral taste profile.
- Crimson pepper flakes – construct the quantity of warmth within the dish.
- Salt – improves the style of the opposite elements.
- Black pepper – provides the sauce further heat and earthy notes.
- Sugar – balances the acidity of the tomatoes.
For the topping, you’ll want:
- Italian cheese mix – amps up the savory issue of the dish.
- Italian breadcrumbs – add texture and enhance the flavour.
- Unsalted butter – helps to crisp up the breadcrumbs.
- Recent parsley – provides freshness and helps to brighten the dish.
Tips on how to make Olive Backyard Meatball Parmigiana
To make the meatballs:
- Crumble the bottom beef into a big bowl, then add the remaining meatball elements.
- Use your fingertips to mix the elements till they’re totally blended gently. Keep away from compressing the meat as a lot as potential to forestall dense meatballs.
- Cowl the blending bowl with plastic wrap and refrigerate the meatball combination for at the least half-hour, permitting the breadcrumbs to soak up any extra liquid.
- Set the oven to 425°F and line a rimmed baking sheet with aluminum foil. Evenly grease the aluminum foil with oil or cooking spray to maintain the meatballs from sticking. Alternatively, you need to use a silicone mat or parchment paper.
- Moist your palms with water or a small quantity of olive oil to forestall the meat from sticking, and kind meatballs which are roughly 1.5 inches in diameter with out compressing the meat too tightly.
- Lay the meatballs on the ready baking sheet and bake for 10 to fifteen minutes, turning midway by the cooking time. The meatballs must be calmly browned and cooked by to a minimal inside temperature of 165 levels. Whereas the meatballs are within the oven, you can begin on the marinara sauce.
To make the marinara sauce:
- Place a big stockpot over medium warmth.
- Add a tablespoon of olive oil. As soon as the oil is heat, throw within the sliced garlic cloves. Cut back the warmth to medium-low.
- Stir the garlic till it turns a light-weight brown. Take away the garlic slices and discard, leaving the oil behind.
- Fastidiously add the diced tomatoes with the liquid and the tomato puree to the stockpot to keep away from splatters. Stir effectively.
- Add the remaining marinara sauce elements, apart from the sugar, and canopy the stockpot.
- Cut back the warmth till the sauce is barely simmering. Cook dinner the sauce for about half-hour or longer, till it has thickened.
- Style the sauce. Alter seasonings and add a pinch of sugar whether it is too acidic.
- Take away the sauce from the warmth and put aside.
To assemble and end the Meatball Parmigiana:
- Cut back the oven temperature to 350°F.
- Whereas the oven is cooling, add a skinny layer of marinara sauce to the underside of a deep baking dish.
- Lay the meatballs on high of the sauce and spoon extra marinara sauce over them.
- Sprinkle the cheese over the meatballs and place the baking dish within the oven till the cheese begins to bubble.
- Whereas the meatballs are within the oven, soften a tablespoon of unsalted butter in a pan and toast the Italian breadcrumbs.
- Plate the meatballs and sprinkle the toasted breadcrumbs and chopped contemporary parsley excessive. Serve sizzling.
What to serve this scrumptious appetizer with
Why not make it an Italian night time with these different Olive Backyard favorites?
- Olive Backyard Breadsticks. Breadsticks could also be fundamental, however they’re darn tasty, and Olive Backyard’s are legendary. This copycat recipe can have you baking the fluffiest breadsticks you’ve ever made.
- Italian Margarita. Get your drink on with this Italian-infused Margarita. As a substitute of agave nectar, this model opts for amaretto, which provides the sweetness and a big quantity of almond taste that enhances the tequila and Triple Sec effectively.
- Parmesan Roasted Asparagus. Consuming your greens gained’t be an issue once you make this roasted asparagus topped with Parmesan sauce and chopped tomatoes. Â
Storage and reheating directions
- Fridge Storage: Cool the meatballs fully and switch to an hermetic container. Retailer for as much as 3 days.
- Reheating Technique: Place meatballs with sauce in an oven-proof dish and canopy with aluminum foil. Bake in a preheated oven at 350°F for 10 minutes, or till the inner temperature reaches 165°F.
- Freezing: Retailer cooled meatballs in freezer-safe containers for as much as 3 months. Defrost in a single day within the fridge earlier than reheating.
Favourite Olive Backyard copycat recipes
Try extra of my straightforward Italian meals recipes and the perfect copycat Olive Backyard recipes proper right here on CopyKat!
Olive Backyard Meatballs Parmigiana
Tender meatballs topped with wealthy marinara, gooey cheese, and toasted breadcrumbs make this Olive Backyard Meatball Parmigiana copycat irresistible.
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Servings: 6
Energy: 438kcal
Components
Meatballs
- 1/4 cup complete milk
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1 pound floor chuck 80/20 mix is right for taste and texture, however as much as 70/30 works for juicier outcomes
- 1/2 cup plain breadcrumbs
- 1 massive egg crushed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/4 teaspoon purple pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon floor black pepper
Marinara Sauce
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic reduce into thick slices
- 1 14-ounce can tomato puree
- 1 14-ounce can diced tomatoes (use crushed in the event you want a smoother sauce)
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon dried basil
- 1/8 teaspoon purple pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon floor black pepper
- 1/2 tablespoon sugar non-obligatory, to steadiness the pure acidity of tomatoes; could also be skipped if utilizing San Marzano tomatoes
Topping
- 1 1/2 cups shredded Italian cheese mix
- 1/4 cup Italian breadcrumbs
- 1 tablespoon butter
- 1 tablespoon freshly chopped parsley
Directions
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In a big mixing bowl, mix the milk, granulated garlic, and onion powder. Let this combination sit for five minutes to permit the flavors to bloom earlier than including the remainder of the elements for the meatballs. Gently combine till simply mixed; don’t overmix or overwork the meat, as this may end up in powerful, dry meatballs.
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Cowl the meat combination with plastic wrap and refrigerate for at the least half-hour to permit the flavors to meld and the breadcrumbs to absorb moisture.
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and spray it with nonstick spray, or line the baking sheet with parchment paper.
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Moist your palms with water or a little bit olive oil to forestall sticking and kind the meat combination into 1 1/2-inch meatballs. Don’t compact them too tightly.
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Place the meatballs on the ready baking sheet and bake within the preheated oven till they attain an inside temperature of at the least 165°F (74°C), about 10 to fifteen minutes. Flip the meatballs halfway by cooking for even browning.
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Whereas the meatballs are baking, put together the marinara sauce: Place a big saucepan (don’t use forged iron, as tomato acidity could trigger a metallic style) over medium warmth and permit it to heat up. Pour within the extra-virgin olive oil. When the oil is sizzling, add the garlic. Cut back the warmth to medium-low, permitting the garlic to paint barely and grow to be aromatic. Stir sometimes to forestall burning. Take away the sliced garlic from the oil with a slotted spoon and discard it.
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Fastidiously add the tomato puree and diced tomatoes to the pot. Be cautious because the pot can splatter if it’s too sizzling. Add the Italian seasoning, dried basil, purple pepper flakes, salt, and floor black pepper and stir to mix. Carry the sauce to a gradual simmer. Cowl the pot and cook dinner for at the least 25 to half-hour, adjusting the warmth if vital to take care of a gradual simmer. Simmering permits the flavors to develop, and longer simmering is even higher.
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Style the sauce. If it tastes too acidic, you’ll be able to add some or all the sugar to steadiness the pure acidity of the tomatoes.
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When the meatballs are accomplished, take away them from the oven and scale back the oven temperature to 350°F (175°C).
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Unfold a layer of the ready marinara sauce within the base of an ovenproof dish. Distribute the baked meatballs over the sauce and spoon some extra marinara sauce over every meatball. Sprinkle the shredded Italian cheese mix evenly excessive.
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Bake for one more 5 to 10 minutes, till the cheese is totally melted and bubbly.
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Whereas the cheese is melting, toast the Italian breadcrumbs in a pan with the butter till they odor nutty and start to brown, stirring regularly so they don’t burn. Take away the breadcrumbs from the pan.
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Take away the meatballs from the oven and sprinkle with the toasted breadcrumbs and chopped parsley.
Vitamin
Energy: 438kcal | Carbohydrates: 22g | Protein: 25g | Fats: 29g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 9g | Trans Fats: 1g | Ldl cholesterol: 97mg | Sodium: 1159mg | Potassium: 701mg | Fiber: 3g | Sugar: 7g | Vitamin A: 649IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 5mg
