Italian Meatballs on Parmesan Noodles Recipe

Cook Time: 30 minutes

Ingredients

This recipe makes 4 servings. Adjustments to ingredient amounts will automatically scale, but cooking steps and times remain the same.

• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup finely grated Parmesan cheese, plus extra for topping
• 1/4 cup fresh parsley, chopped
• 1 tablespoon dried oregano
• 1/2 tablespoon minced garlic or garlic paste
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 large egg, beaten
• 1/4 cup milk
• 1 1/4 cups beef broth, divided
• 1 pound 80% lean ground beef

Parmesan Noodles

• 12 ounces egg noodles
• 1 1/2 tablespoons salted butter
• 1 tablespoon garlic paste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped, plus extra for garnish

Directions

1. Preheat your oven to 425F (225C).
2. In a large mixing bowl, combine bread crumbs, Parmesan, parsley, oregano, garlic, salt, black pepper, basil, and red pepper flakes. Mix thoroughly with a fork.
3. Stir in the beaten egg, milk, and 1/4 cup of beef broth. Then gently fold in the ground beef until just combined.
4. With wet hands, shape the mixture into medium-sized meatballs and arrange them in a large casserole dish. Pour in 1 cup of beef broth, enough to cover the bottom about 1/4 inch deep, and sprinkle with extra Parmesan cheese.
5. Bake in the preheated oven for 15 minutes. Flip the meatballs and continue baking until cooked through and no longer pink inside, about 15 more minutes.
6. Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles until tender but still firm to the bite, about 10 minutes, then drain.
7. Transfer the noodles to a bowl and immediately toss with butter, garlic paste, Parmesan, olive oil, black pepper, and parsley until well coated.
8. Remove meatballs from the oven and serve over the prepared noodles. Garnish with additional parsley and enjoy!

Nutrition Facts (per serving)

• Calories: 461
• Fat: 24g (31% DV)
• Saturated Fat: 9g (47% DV)
• Cholesterol: 125mg (42% DV)
• Sodium: 1511mg (66% DV)
• Carbohydrates: 39g (14% DV)
• Dietary Fiber: 3g (11% DV)
• Sugars: 2g
• Protein: 23g (45% DV)
• Vitamin C: 9mg (10% DV)
• Calcium: 280mg (22% DV)
• Iron: 4mg (25% DV)
• Potassium: 377mg (8% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual values may vary depending on your calorie needs. Nutrient information is based on available data and may not include all ingredients. Consult a doctor or dietitian for medically restrictive diets.

The Story Behind Italian Meatballs on Parmesan Noodles

Italian meatballs, known as polpette in Italy, have a long culinary history dating back to the Renaissance era. Originally, they were made using leftover meat mixed with breadcrumbs, cheese, and herbs, allowing families to create a flavorful dish without wasting ingredients. Over time, Italian immigrants brought these recipes to America, where they evolved into the hearty, tomato-sauce-laden meatballs often served with pasta today. Pairing meatballs with Parmesan noodles, rather than traditional spaghetti, is an American adaptation that highlights creamy, cheesy flavors alongside the savory meat.

Regional Variations

While Italian meatballs themselves vary by region, the combination with Parmesan noodles reflects a distinctly Northern Italian influence. In Northern Italy, pasta dishes often feature butter, cream, and cheese instead of tomato sauce. For example, in Emilia-Romagna, egg noodles tossed in Parmesan and butter, called fettuccine al burro, are a staple. Combining meatballs with these noodles creates a dish that balances rich, tender meat with the smooth, nutty flavor of Parmesan, showcasing regional culinary techniques from both Northern and Central Italy.

How It Differs from Similar Dishes

This dish stands apart from classic spaghetti and meatballs in several ways. Unlike spaghetti, which uses a tomato-based sauce, Parmesan noodles emphasize a creamy, buttery coating that enhances the meats natural flavor without overpowering it. Additionally, the noodles themselves are often richer, made with eggs for a tender texture, while traditional pasta tends to be simpler. The meatballs in this recipe are baked in broth with added Parmesan, creating a more succulent interior and a slightly crusted exterior, rather than being boiled or simmered in sauce.

Where Its Typically Served

Italian meatballs on Parmesan noodles are often enjoyed as a comforting family dinner rather than a restaurant entre, though some casual Italian-American eateries feature them on their menus. They are particularly popular in home cooking because of their simplicity and ability to feed multiple people with minimal fuss. This dish is also a favorite for potlucks and holiday gatherings, where its hearty nature and familiar flavors appeal to both children and adults.

Interesting Facts

• Meatballs are considered a symbol of Italian-American cuisine, even though the Italian versions are often smaller and less saucy.
• The Parmesan noodles in this dish are inspired by pasta al burro e Parmigiano, a comfort food traditionally served to children in Italy.
• Adding beef broth to the baking dish keeps the meatballs moist and infuses extra flavor, a technique not commonly used in classic Italian recipes.
• This recipe merges Italian tradition with American innovation, illustrating how immigrant communities adapt dishes to local tastes and ingredients.
• Despite its simple ingredients, this dish offers a balance of protein, carbs, and fat, making it both satisfying and indulgent.

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