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A spoon scooping up a meatball covered in marinara sauce and topped with cheese.
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Baked Meatballs

Juicy Italian meatballs are covered in marinara sauce, topped with mozzarella cheese and baked in the oven! Serve these with spaghetti, in subs, or as a delicious side dish for a Potluck!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Italian
Servings: 24 meatballs
Calories: 128kcal
Author: Stephanie

Ingredients

Meatballs

  • 1 Tablespoon olive oil
  • 1/2 cup onion finely diced
  • 3 cloves minced garlic
  • 1/3 cup Italian breadcrumbs
  • 1/4 cup Parmesan cheese grated from a block
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/3 cup milk
  • 1 large egg
  • 1 lbs. ground beef
  • 1/2 lb. ground pork

Sauce + Cheese

  • 32 oz marinara sauce
  • 2 cups shredded mozzarella cheese
  • Fresh Parsley to garnish

Instructions

  • Preheat oven to 375 degrees.
  • Heat olive oil in a small skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 1 more minute. Set aside and let cool.
  • Combine the breadcrumbs, Parmesan cheese, oregano, salt, and pepper and set aside.
  • Crack an egg in a small bowl and whisk it. Add the milk and whisk to combine.
  • Combine the dry mixture with the wet mixture to form a smooth paste. Mix in the onions and garlic. (This is called a panade and keeps the juiciness and flavor intact while the meatballs cook.)
  • Add the meat to a large bowl and top with the panade. Use your hands and gently mix until just combined. Don’t overwork the meat or the meatballs will be tough.
  • Roll into 1 ½ inch meatballs.
  • Pour ¾ of the marinara sauce on the bottom of a 9x13 inch casserole dish. Add the meatballs. Spoon remaining sauce over the top.
  • Cover and bake for 30 minutes.
  • Uncover and top with cheese. Bake 15 more minutes. Broil for additional 1-2 minutes at the end if desired. Use a paper towel to carefully dab off any excess grease on the top. Sprinkle with parsley and serve.

Notes

Pro Tips:

Make Ahead Method

These meatballs can be rolled and stored in the refrigerator for up to 24 hours prior to baking.
You can also flash freeze the raw meatballs on a baking sheet for 1.5 hours, then store them in a gallon freezer bag for up to 3 months. Let them defrost in the fridge overnight prior to baking.
PRO TIP: I like to bake this entire dish of meatballs, let them cool, and freeze them in portions of 4+ to serve with spaghetti during a busy week. I just drop the frozen meatballs right into a pot of marinara sauce and let them defrost over low heat.

Crock Pot Method

Roll the meatballs and place them in a lightly greased Slow Cooker. Top with marinara sauce. Heat on high for 3-4 hours or on low for 6-7. Top with cheese and cover until cheese is melted, about 15 minutes.

Baking Sheet Method

To bake these on a baking sheet without sauce: 1.5 inch meatballs take approximately 30 minutes to bake at 350°, the internal temperature needs to reach 160°.

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 415mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg