As a busy mom, I am always looking to add shortcuts for dinner, anything to help me get a meal on the table fast.
My cooking life is based so I can use premade, prepackaged items to fix food fast, which is still healthier then fast food. So I tend to use items like canned beans, frozen veggies and convenience items like jars of spaghetti sauce. Did you know that Ragu was founded by a woman, Assunta Cantisano. What a role model, and her success story makes me proud to be an entrepreneur too, and that I can be a strong mom both taking care of my family and still make a difference in this world.
Ragu has been a family favorite for many years, and I always keep a couple jars in the pantry for a fast dinner fix. I even found some new flavors this week that I’m excited to try out- Grilled Steak and Super Chunky Mushroom, don’t those sound delicious!
I wanted to share my homemade meatball recipe that I like to make. When I make meatballs, I don’t just fix enough for our meal. I make at least enough for two or three meals. First, it’s such a relief to have some quick fix items in the freezer I can grab out, toss in sauce and have a meal. Second, since I try to cook low carb for our family, meatballs in sauce, with no pasta, is still a great meal for us, without the super high carb count that pasta has. And it’s a filling dinner as well.
The meal for this evening consists of delectable Parmesan Meatballs cooked in a skillet, combined with the classic Ragu pasta sauce, topped off with Parmesan Cheese and a generous serving of creamy mozzarella cheese, and garnished with fresh Italian parsley.
Mouthwatering Parmesan Meatballs
- 2 lbs ground beef
- 2 tablespoons chopped garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup of Ragu CHUNKY MARINARA PASTA SAUCE
- 1/2 cup Panko Bread Crumbs
- 3 tablespoons Italian seasoning
- 1/4 cup Mozzarella Cheese
- 3 tablespoons of fresh parsley chopped finely
- Mix all the ingredients. Shape the mixture into balls.
- I bake my meatballs, I don’t need them crispy at this point. Once they are cooked through, I let them cool.
- Once they are cool, I take my extra meatballs and freeze them in freezer ziploc baggies. I count 4-5 meatballs per serving, depending on what I am fixing.
- Once the meatballs are baked. I add about 2 cups of Ragu Traditional Spaghetti Sauce into a pan, or skillet – I used a beautiful cast iron skillet for my dinner.
- Add as many meatballs as you need, about 4-5 per person, to the skillet, and then top each meatball with a good sprinkle of Parmesan cheese, then a few sprinkles of mozzarella cheese. Sprinkle on your chopped parsley as well. Then put back in the oven for another 15 – 20 minutes at 350 degrees until hot and the cheese is melted.
Look how warm and gooey and yummy this is!