Meatball Parmesan

Why You’ll Love This Recipe

This recipe delivers everything you love about Italian comfort food in one dish. The meatballs are moist, flavorful, and baked to perfection before being coated with rich marinara and melted mozzarella and Parmesan cheese. It’s easy to make, ideal for meal prep, and always a hit with kids and adults alike. Whether for a weeknight dinner or a cozy Sunday meal, this dish never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mix of beef )
• Bread crumbs
• Eggs
• Milk
• Parmesan cheese, grated
• Mozzarella cheese, shredded
• Fresh parsley, chopped
• Garlic, minced
• Onion powder
• Italian seasoning
• Salt and black pepper
• Olive oil (for greasing or drizzling)
• Marinara sauce

Directions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
2. In a large bowl, combine ground beef, bread crumbs, eggs, milk, Parmesan cheese, parsley, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently until well combined.
3. Shape the mixture into evenly sized meatballs, about 1 ½ inches in diameter.
4. Place the meatballs on the prepared baking sheet and bake for 18–20 minutes, or until browned and cooked through.
5. While the meatballs bake, warm the marinara sauce in a large skillet or saucepan.
6. Add the cooked meatballs to the sauce and simmer for about 10 minutes to absorb flavor.
7. Transfer the meatballs and sauce to a baking dish, sprinkle with shredded mozzarella and extra Parmesan cheese.
8. Bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
9. Garnish with fresh parsley and serve hot with pasta, garlic bread, or on hoagie rolls for a delicious meatball sub.

Servings and timing

This recipe serves 4 to 6 people. Preparation takes about 15 minutes, baking time is 30 minutes, and total time is around 45 minutes.

Variations

• Mixed Meats: Combine beef, and veal for a traditional Italian flavor.
• Spicy Kick: Add crushed red pepper flakes or a pinch of cayenne to the meat mixture.
• Cheesy Center: Stuff each meatball with a small cube of mozzarella for a gooey surprise inside.
• Lighter Option: Use ground turkey or chicken instead of beef for a leaner version.
• Sauce Swap: Try a homemade tomato basil sauce or a spicy arrabbiata sauce for variety.

Storage/Reheating

Store leftover Meatball Parmesan in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered baking dish at 350°F (175°C) for 15–20 minutes, or until heated through. You can also reheat in the microwave in short intervals, stirring occasionally. For longer storage, freeze the cooled meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs ahead, then refrigerate or freeze them until ready to use.

Can I fry the meatballs instead of baking them?

Absolutely. You can pan-fry them in olive oil until browned on all sides, then simmer in sauce.

What kind of cheese works best?

Mozzarella and Parmesan are classic choices, but you can also use provolone or fontina for a richer flavor.

Can I use store-bought marinara sauce?

Yes, a good-quality jarred marinara works perfectly and saves time.

How can I prevent my meatballs from drying out?

Add milk and eggs to keep them moist, and avoid overmixing the meat.

Can I make this gluten-free?

Use gluten-free bread crumbs and check that your marinara sauce is gluten-free.

What can I serve with Meatball Parmesan?

It pairs well with spaghetti, ziti, garlic bread, or a simple green salad.

Can I make this recipe without baking twice?

Yes, you can simmer the meatballs in sauce, add cheese on top, and cover until melted instead of baking again.

Can I use fresh herbs instead of dried?

Definitely! Substitute fresh basil, oregano, or parsley for a more vibrant flavor.

How long does it last in the freezer?

Meatball Parmesan can be frozen for up to 3 months. Thaw overnight before reheating.

Conclusion

Meatball Parmesan is a timeless, crowd-pleasing dish that combines the best of Italian flavors—savory meatballs, tangy marinara, and melted cheese. It’s simple to prepare yet rich and comforting, perfect for any dinner table. Serve it over pasta, in a sandwich, or on its own, and enjoy a classic meal that never goes out of style.

Meatball Parmesan

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Meatball Parmesan is a hearty Italian-inspired comfort dish featuring juicy, flavorful meatballs baked in marinara sauce and topped with melted mozzarella and Parmesan cheese. Perfect over pasta, in a sub, or as a stand-alone meal, it’s a family favorite that’s both comforting and satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 1 lb ground beef (or a mix of beef and
• 1/2 cup bread crumbs
• 2 large eggs
• 1/4 cup milk
• 1/3 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 1 tbsp olive oil (for greasing or drizzling)
• 2 cups marinara sauce
• Extra Parmesan and parsley for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Lightly grease or line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, bread crumbs, eggs, milk, Parmesan cheese, parsley, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently until just combined.
3. Form the mixture into 1 ½-inch meatballs and arrange them on the prepared baking sheet.
4. Bake for 18–20 minutes, or until browned and cooked through.
5. Meanwhile, warm the marinara sauce in a skillet or saucepan over medium heat.
6. Transfer the cooked meatballs into the sauce and simmer for 10 minutes to let the flavors meld.
7. Place the meatballs and sauce into a baking dish, sprinkle with mozzarella and extra Parmesan cheese.
8. Bake for 10 more minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh parsley and serve hot with pasta, bread, or on sub rolls.

Notes

• Use a mix of beef  for juicier meatballs.
• Substitute gluten-free bread crumbs for a gluten-free version.
• Stuff each meatball with mozzarella for a cheesy center.
• Store leftovers in the refrigerator for up to 4 days or freeze for 3 months.
• Reheat in the oven or microwave until warmed through.

Nutrition

• Serving Size: 1 serving (about 3 meatballs with sauce)
• Calories: 480
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 145 mg