We’re going to say something shocking here, but we stand behind it: Meatballs do not need a carb. They do not need to be the supporting player in your dinner. They can--and should--be the star.
These rich, saucy meatballs are the case in point. Made from scratch with plenty of grated Parmesan cheese, they’re thoroughly satisfying before they even hit the skillet--but be happy that they do. These cheesy beef meatballs are then given the royal treatment; simmered in the marinara sauce, topped with a generous amount of mozzarella and Parm, and baked to a gooey, golden brown, they’ll make you forget that meatballs ever came with pasta.
But here’s the really ridiculously important part: Make sure to dish up the meatballs nice and slowly so that you can thoroughly enjoy those cheesy strings as the baked mozzarella pulls away from the dish. There’s nothing more satisfying than that.
Get the full recipe and step-by-step directions from The Cooking Jar.
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