Meatball Parmigiana

In a large bowl, combine the lean ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, dried basil, dried oregano, garlic powder, onion granules, salt, pepper, and chopped fresh parsley. Mix everything together until well combined, then shape the mixture into evenly sized meatballs.
1 lb lean ground beef
1 lb ground pork
1 large egg
⅓ cup Italian breadcrumbs
¼ cup Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion granules
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup fresh parsley
Preheat your oven to 375°F (190°C).
Place the meatballs straight into an oiled large baking dish, making sure they’re snug but not touching too much.
Pour the marinara sauce evenly over the meatballs, covering them completely. Sprinkle the shredded mozzarella and additional grated Parmesan cheese on top.
3 cups marinara sauce
1 ½ cup mozzarella cheese
¼ cup Parmesan cheese
Place the baking dish in the oven and bake for about 40 minutes, or until the meatballs are cooked through and the cheese is melted and bubbly.
Let the it rest for a few minutes after baking, then scatter the roughly shredded fresh basil leaves.
6-8 fresh basil leaves
Serve it hot with your favorite sides like spaghetti, garlic bread, creamy polenta or stuffed into a meatball sub!