Directions:
Adjust oven rack to middle position and preheat oven to 400°F. Cover a large baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
Place the breadcrumbs (if using bread slices, cut off the crust and tear bread into bite-size pieces) and milk in a large mixing bowl and stir until breadcrumbs are completely coated. Set aside for 5 minutes or until liquid is almost absorbed.
Add eggs, salt, pepper, ⅓ of the Parmesan, parsley, basil, and oregano to the breadcrumbs/milk mixture and stir well.
Add ground meat and mix gently, just until incorporated, and form into 2½-inch balls.
Place the balls on the prepared baking sheet and bake at 400°F for 20-25 minutes or until brown & cooked through. If more color on the outside of the meatballs is desired, set the oven to broil and broil the meatballs for 2-3 minutes or until a darker brown.
Reduce the oven temperature to 375°F.
While the meatballs cook, prepare the sauce (if making homemade).
Brush a 12-inch skillet with canola oil or spray with nonstick cooking spray.
Place 1 cup of sauce in the prepared skillet and sprinkle with ⅓ of the grated Parmesan. Set the meatballs in the skillet, leaving a little space between the meatballs. Pour the remaining sauce over the meatballs and sprinkle with another third of the grated Parmesan.
Transfer the skillet to the oven and bake at 375°F for 20-30 minutes, or until the sauce is hot and bubbly. Top each meatball with a slice of fresh mozzarella cheese and the remaining ⅓ of Parmesan. Cook just until the cheese is melted and starting to lightly brown.
Allow the Meatball Parmesan to cool for 5-10 minutes before serving.
Serve with a toasty Italian baguette and a side salad.
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
