Grammy's Kitchen · Meatballs · Meatballs Parmesan Casserole
One of 38 meatballs recipes we measured
from natashaskitchen.com
It ranks #37 of 38 for glaze depth among the meatballs recipes we compared. 33 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| egg | 4% | 10% |
| dairy | 11% | 6% |
| aromatics | 1% | 9% |
| salt | 1% | 1% |
| liquid | 11% | 12% |
| vegetables and beans | 65% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 3 slices white bread (crusts removed, diced) |
| 122 g | 1/2 cup cold milk (or water, plus more if needed) |
| 454 g | 1 lb lean ground beef (80/20 or 85/15) |
| 454 g | 1 lb ground pork (I used 80/20) |
| 50 g | 1/2 cup finely grated parmesan cheese (divided) |
| 50 g | 1 large egg |
| 9 g | 3 garlic cloves (minced) |
| 12 g | 2 Tbsp parsley (finely chopped, plus more to garnish) |
| 6 g | 1 tsp fine sea salt |
| 1 g | 1/2 tsp freshly cracked black pepper |
| Oil for frying (I use extra light olive oil) | |
| 735 g | 3 cups marinara sauce (homemade or store-bought) |
| 170 g | 1 1/2 cups shredded mozzarella cheese (6 oz) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I rarely leave recipe reviews, but I felt compelled to do so for this one. I’ve never encountered a disappointing recipe on your website; every dish I’ve tried has been a delightful experience. I decided to make this recipe for my family as instructed. I used ” — a cook, 5.0★
“You’re my go to for every type of recipe and I highly recommend you to everyone! This looks delicious and I know it will be; hence the review. I read through the comments to see if anyone asked yet, but didn’t see it so do you think sourdough slices can be use” — a cook, 5.0★