cheesy baked meatball bake

A cozy, cheesy family dinner featuring tender homemade meatballs baked in rich marinara sauce and covered with plenty of melted mozzarella and Parmesan. Simple, hearty, and perfect with garlic bread or pasta.

Ingredients

For the Meatballs:

• 1 ½ lbs (680 g) ground beef
• ½ lb (225 g) ground pork
• 1 cup (100 g) Italian-style breadcrumbs
• ½ cup (50 g) grated Parmesan cheese
• 1 large egg
• ¼ cup (60 ml) milk
• 3 cloves garlic, minced
• ¼ cup finely chopped onion
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Bake:

• 3 cups (720 ml) marinara sauce
• 1 ½ cups (150 g) shredded mozzarella cheese
• ½ cup (50 g) shredded Parmesan cheese
• ½ teaspoon Italian seasoning
• 2 tablespoons fresh parsley, for garnish
• 1 tablespoon olive oil, for greasing

Instructions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Make the Meatball Mixture
   In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, garlic, onion, parsley, Italian seasoning, salt, pepper, and garlic powder.

Mix gently with your hands until everything is evenly combined. Avoid overmixing.

3. Shape the Meatballs
   Roll the mixture into approximately 24–28 meatballs, about 1½ inches in diameter.
4. Brown the Meatballs
   Heat a large skillet over medium-high heat with a little olive oil. Brown the meatballs in batches for about 2–3 minutes per side.

They do not need to be completely cooked through because they will finish cooking in the oven.

5. Assemble the Bake
   Spread about 1 cup of marinara sauce across the bottom of the prepared baking dish.

Arrange the meatballs in a single layer.

Pour the remaining marinara sauce evenly over the meatballs.

6. Add the Cheese
   Sprinkle the mozzarella evenly over the top, followed by the Parmesan and Italian seasoning.
7. Bake
   Cover loosely with foil and bake for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, until the meatballs are cooked through and the cheese is melted, bubbling, and lightly golden.

The center of the meatballs should reach at least 160°F (71°C).

8. Rest and Serve
   Let the bake rest for 5 minutes. Garnish with fresh parsley and serve hot.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 590
• Protein: 39 g
• Carbohydrates: 19 g
• Fat: 39 g
• Fiber: 3 g
• Sugar: 7 g
• Sodium: 1,050 mg

Nutrition will vary depending on the meat, marinara sauce, breadcrumbs, and cheese brands used.

Nut Information

• Peanuts: No
• Tree nuts: No
• Other nuts: No
• Nut-free: Yes, as written
• Dairy: Yes
• Eggs: Yes
• Gluten: Yes, from breadcrumbs
• Gluten-free option: Use certified gluten-free breadcrumbs and verify that the marinara sauce and seasonings are gluten-free.

Q & A

Q: Can I use only ground beef?
A: Yes. Replace the pork with an additional ½ lb (225 g) of ground beef.

Q: Can I skip browning the meatballs?
A: Yes. Place the raw meatballs directly into the sauce and bake for approximately 30–40 minutes, or until they reach 160°F (71°C).

Q: Can I use frozen meatballs?
A: Yes. Use about 24–28 fully cooked frozen meatballs. Add them to the sauce, cover with cheese, and bake until heated through and bubbling.

Q: What cheese can I use instead of mozzarella?
A: Provolone, Monterey Jack, fontina, or an Italian cheese blend all work well.

Q: Can I add vegetables?
A: Yes. Sautéed mushrooms, bell peppers, spinach, or zucchini can be added to the sauce.

Q: What should I serve with it?
A: Garlic bread, spaghetti, roasted vegetables, mashed potatoes, or a simple green salad are great choices.

Q: How long will leftovers last?
A: Store refrigerated in an airtight container for up to 4 days.

Q: Can I freeze it?
A: Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator and reheat until hot throughout.