Crash Hot Parmesan Meatballs for Spaghetti or Sliders

Crash Hot Meatball Parm Sliders

Baked Italian meatballs smashed flat and topped with tomato sauce, ricotta and mozzarella. You can serve them with spaghetti for a special treat or make mouth-watering sliders (or heroes) out of them. They’re the perfect size.

Since adding ricotta to my chicken Parmesan a few months back I can’t make any type of Parmesan dish differently. There’s no turning back.

The ricotta adds an unexpected layer of decadence to a dish that lately, I hate to say it, I find kind of boring. I’m not denying that stringy, melted mozzarella makes everything it touches better. . . I’m saying where mozzarella goes ricotta should too.

They make magic together.

Crash Hot Meatball Parmesan

The idea for crash hot meatballs has been in my head for months now. I’m always thinking of ways to reinvent classics, mostly because I’m tired of eating the same old things and my family isn’t. They love their classic Italian-American food.

My Mom’s eggplant and chicken Parmesan totally rocks. She can make it in her sleep. She’s made one or the other at least 1,000 times. I’m sure of it.

That means I’ve eaten Parmesan almost that many times.

Definitely time for an update.

Crash Hot Meatballs

Crash Hot Parmesan Meatballs for Spaghetti or Sliders

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: about 20 meatballs

Crash Hot Parmesan Meatballs for Spaghetti or Sliders

Baked Italian meatballs smashed flat and topped with tomato sauce, ricotta and mozzarella.


1/2 pound ground beef (80 - 85%)
1/2 pound ground pork
4 cloves garlic, minced
2 tablespoons onion, finely chopped
1 large egg, lightly beaten
1/3 cup bread crumbs
1/3 cup Parmesan cheese, plus more for serving
2 tablespoons fresh chopped parsley
1 teaspoon Italian seasoning, crushed between fingertips
1 teaspoon coarse salt
1/8 teaspoon black pepper
For the Parmesan:
1 (15 ounce) container ricotta cheese
1 pound fresh shredded mozzarella cheese
1 jar (28 ounce) your favorite sauce (I use Arabbiatta)
For serving:
spaghetti and/or slider rolls (I cut up Italian bread for mine)


  1. Preheat oven to 400 degrees F. Lightly grease or line with parchment a large baking sheet or roasting pan.
  2. In a large bowl using a fork or your hands combine all the meatball ingredients.
  3. Shape the meatballs into 1 and 1/2 inch balls and place an inch apart on the baking sheet. Bake 15 minutes.
  4. Grease a separate large baking sheet and place the cooked meatballs on it one at a time. Smash each one down with a fork, or small metal spatula. Place about a tablespoon of sauce in the center, followed by a rounded tablespoon of ricotta then sprinkle mozzarella on top. Repeat until all the meatballs are made.
  5. Bake about 15 minutes then remove from the oven and heat the broiler. Set them under the broiler until the mozzarella turns golden and bubbly, checking every 30 seconds.
  6. Serve with Parmesan cheese over spaghetti or on toasted slider rolls.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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