When introducing my Caprese Sheet Pan Chicken, I mentioned wanting to come up with a playful way to include Chicken Parmesan in this book, and if you ask me, nothing is more fun than meatballs. You can serve them small, medium, or giant; as dinner or an appetizer; over pasta, with bread, in a sandwich, or just in a baking dish with sauce and melty cheese on top. The possibilities are endless, and we haven’t even gotten to the millions of ways that you can flavor meatballs.
Why would we do that when we’ve got the best version right here?
I stuff these with mozzarella and garnish with grated Parmesan. But I have a confession: I’ve also made these with even more mozzarella melted on top. If you want to do that, too, you’ll need more mozzarella than called for in the recipe. And, yes, it’s worth it.
You don’t have to spend all of your hard-earned cash on pricey imported Parmesan, thanks to Grana Padano. If you’re unfamiliar with this hard Italian cheese, it’s quite similar to Parmesan, with a sharp, nutty flavor. Though milder than Parmesan, the two are pretty much interchangeable in the home kitchen. Plus, Grana Padano comes at a much more affordable price. When looking to buy Grana Padano, just like with Parmesan, keep your eyes peeled for the real deal imported from Italy.