Baked meatballs parmesan turn a simple mixture of beef, pork, cream, garlic, and herbs into a bubbling, family-friendly dinner. The meatballs cook directly in marinara, so they stay juicy while the mozzarella and parmesan melt into a savory topping. This version makes 24 meatballs in one 9×13-inch dish, with just 15 minutes of prep before the oven does the work.
What are baked meatballs parmesan?
This is an Italian-inspired casserole built around tender meatballs rather than a separate pan of sauce. Ground beef supplies a rich, beefy base, while ground pork adds moisture and a softer texture. Heavy cream and egg help bind the mixture without adding breadcrumbs, and grated onion plus pressed garlic spread flavor through every bite.
Marinara surrounds the meatballs as they bake, creating a sauce that is ready for spooning over pasta, polenta, or crusty bread. The cheese layer finishes the dish with a browned, stretchy top. Because the meatballs are arranged in a single layer, the recipe is practical for a weeknight and easy to serve from the casserole dish.
Why this baked meatballs parmesan recipe works
The combination of beef and pork gives the meatballs balance: beef brings depth and pork keeps the center tender. Cream adds richness, while the egg helps the mixture hold together. Grating the onion lets its moisture and flavor distribute evenly, so there are no large pieces competing with the meatball texture.
Cooking the meatballs in marinara also simplifies the method. There is no need to brown them in batches or transfer them between pans. The sauce keeps the exposed edges from drying, and the uncovered bake allows the mozzarella and parmesan to turn golden in spots. Use an instant-read thermometer in the center of a meatball; the safe target is 160°F.
Ingredients for baked meatballs parmesan
- 1 pound ground beef
- 1 pound ground pork
- 1 cup parmesan cheese, grated and divided
- 1/4 cup heavy cream
- 1 large egg
- 2 tablespoons grated onion
- 6 pressed garlic cloves
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 2 tablespoons chopped fresh parsley
How to make baked meatballs parmesan
Start by combining the beef, pork, 3/4 cup parmesan cheese, heavy cream, egg, grated onion, garlic, Italian seasoning, salt and pepper. Combine the beef, pork, 3/4 cup parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt and pepper until incorporated. Mix only until the ingredients are evenly distributed. Overworking the meat can make the finished meatballs dense.
- Combine the beef, pork, 3/4 cup parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt and pepper until incorporated.
- Form Meatballs into 24 balls and place side by side in a 9×13 casserole dish.
- Cover the meatballs with marinara sauce, then evenly spread the mozzarella and remaining parmesan cheese over the top. Bake uncovered at 350°F for 35 to 45 minutes or until the meatballs are cooked through at 160°F internal temperature.
- Remove the casserole dish from oven and let set for 5 minutes. Then serve hot. Enjoy!
Combine the beef, pork, 3/4 cup parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt and pepper until incorporated. Form Meatballs into 24 balls and place side by side in a 9×13 casserole dish. Cover the meatballs with marinara sauce, then evenly spread the mozzarella and remaining parmesan cheese over the top. Bake uncovered at 350°F for 35 to 45 minutes or until the meatballs are cooked through (160°F internal temp.). Remove the casserole dish from oven and let set for 5 minutes. Then serve hot. Enjoy!
Combine the beef, pork, 3/4 cup parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt, and pepper until incorporated. Form the mixture into 24 meatballs and place them side by side in a 9×13-inch casserole dish. Cover with marinara sauce, spread the mozzarella and remaining parmesan over the top, and bake uncovered at 350°F for 35 to 45 minutes, until the meatballs reach 160°F internally. Rest the casserole for 5 minutes, then serve hot with parsley.
Serving ideas
Serve three meatballs per portion with extra marinara from the dish. Spaghetti, rigatoni, creamy polenta, mashed potatoes, or toasted garlic bread all work well with the sauce. For a lighter plate, add a crisp green salad or roasted broccoli. A spoonful of parsley at the end gives the rich casserole a fresh contrast.
Tips and optional variation
For even cooking, use a cookie scoop or kitchen scale to portion the 24 meatballs. Leave a little space between them so sauce can flow around the sides. If the cheese is browning before the meatballs are done, loosely cover the dish with foil and continue baking until the internal temperature is reached.
Optional variation: replace the ground pork with mild Italian sausage. Keep the rest of the blueprint unchanged, and check the center temperature as usual. This variation adds seasoning, but it is not required for the primary recipe.
Storage and reheating
Cool leftovers promptly, then refrigerate them in a covered container for up to four days. Reheat individual portions with a little extra marinara in the microwave, or warm the casserole covered in a 325°F oven until hot throughout. The sauce helps protect the meatballs from drying during reheating.
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FAQs about baked meatballs parmesan
Can baked meatballs cook in sauce? Yes. This recipe places the raw shaped meatballs in marinara before baking, which keeps them moist and reduces cleanup.
What temperature should meatballs reach? Check the center of one meatball with an instant-read thermometer. The recipe is done at 160°F.
What should I serve with meatball parmesan bake? Pasta, polenta, garlic bread, and a green salad are all practical pairings.
With one casserole dish, a short ingredient list, and a clear temperature check, baked meatballs parmesan make a dependable dinner for a crowd or an easy source of leftovers.
Baked Meatballs Parmesan
Ingredients
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup parmesan cheese grated and divided
- 1/4 cup heavy cream
- 1 large egg
- 2 tablespoons onion grated
- 6 cloves garlic pressed
- 1 tablespoon Italian seasoning dried
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Combine the beef, pork, 3/4 cup parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt, and pepper until incorporated.
- Form the mixture into 24 meatballs and place them side by side in a 9x13-inch casserole dish.
- Cover with marinara sauce, spread the mozzarella and remaining parmesan over the top, and bake uncovered at 350°F for 35 to 45 minutes, until the meatballs reach 160°F internally.
- Rest the casserole for 5 minutes, then serve hot with parsley.
