Parmesan Meatballs

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

These meatballs, which are broiled, are simple to prepare and taste most unusual. They are an exceptionally good accompaniment for spaghetti with tomato sauce, and they are also delicious served as a luncheon or picnic dish.


  • 1 pound twice-ground round steak
  • 4 teaspoons Parmesan cheese
  • 4 teaspoons bread crumbs
  • 4 teaspoons butter, at room temperature
  • Salt and freshly ground black pepper to taste
  • 4 lemon wedges


  1. Place the ground steak in a mixing bowl and add the cheese, bread crumbs, butter, salt, and pepper. Mix the ingredients with the fingers until blended. Divide the mixture into four parts and shape each into rather fat meatballs. Do not flatten them like ordinary meatballs.

  2. Preheat the broiler to full heat. Place the meatballs on a small rack in a baking dish. Place them under the broiler about four inches from the source of heat. Cook them for about 3 to 6 minutes on one side, then turn them and cook for 3 to 6 minutes on the other. The time will depend on how well done you want the meat. The meatballs may be cooked on a charcoal grill rather than under the broiler. Remove the meatballs and let them stay in a warm place for about 3 minutes. Serve immediately with one lemon wedge for each meatball.