Meatball Parmigiana
  • 1.5# meatball mix
  • 2 T fresh parsley, chopped
  • 3/4 C parmesan cheese, grated
  • 1/2 C almond flour
  • 2 eggs
  • 1 t kosher salt
  • 1/4 t black pepper
  • 1/4 t garlic powder
  • 1 t onion flakes
  • 1/4 t oregano
  • 1/2 C warm water

  • Rao's Marinara Sauce
  • mozzarella cheese, sliced
  1. pre-heat oven to 350
  2. line a rimmed baking sheet with foil or parchment paper
  3. combine all of the meatball ingredients in a large bowl
  4. gently toss until well combined
  5. using wet hands roll into 14 - 16 meatballs, about 2 inches
  6. bake for 20 minutes until cooked through
  7. remove from the oven
*the previous steps can be completed in advance, refrigerated or frozen until ready to serve.  If frozen, thaw before continuing.
  1. pre-heat oven to 350
  2. place the cooked meatballs in an oven safe dish
  3. spoon Rao's spaghetti sauce over each meatball
  4. bake for about 20 minutes, until heated through
  5. remove from the oven
  6. set oven to broil and move the rack toward the top
  7. place sliced mozzarella on top of each eatball
  8. return to the oven until cheese is bubbly and browned in spots