There’s nothing quite as comforting and satisfying as a dish that fills your kitchen with irresistible aromas and brings everyone to the table with eager smiles. The Baked Meatballs with Marinara and Mozzarella Recipe does exactly that, combining tender, juicy meatballs nestled in rich marinara sauce, all crowned with melty mozzarella that’s pure heaven. It’s a timeless classic that delivers big on flavor, easy to make with simple ingredients, and perfect for family dinners or casual get-togethers. Once you try this recipe, it will easily become one of your go-to meals for any occasion.
Ingredients You’ll Need
This recipe shines because each ingredient plays a key role in creating those perfect baked meatballs. From the savory meats to the fresh herbs and creamy mozzarella, every component is essential for layering flavor, adding moistness, or giving that golden, gooey finish.
- Olive oil: Adds richness and helps soften the onions for a sweet base flavor.
- Onion (finely diced): Brings a subtle sweetness and moisture to the meatballs.
- Minced garlic: Infuses aromatic depth that makes the meatballs irresistible.
- Italian breadcrumbs: Creates a light texture and absorbs juices to keep meatballs tender.
- Parmesan cheese (grated): Adds a salty, nutty dimension that elevates every bite.
- Dried oregano: Offers classic Italian herb notes to complement the tomato and cheese.
- Kosher salt: Enhances all the flavors without overpowering.
- Pepper: Adds just the right hint of spice for balance.
- Milk: Moisturizes the breadcrumbs and keeps meatballs juicy.
- Large egg: Acts as a binder to hold everything together perfectly.
- Ground beef: Provides hearty flavor and texture as the main protein.
- Ground pork: Adds richness and juiciness for the perfect meatball mix.
- Marinara sauce: The vibrant tomato base that bathes the meatballs in tangy goodness.
- Shredded mozzarella cheese: Melts beautifully over the top for a gooey, cheesy finish.
- Fresh parsley (to garnish): Brings a fresh, bright contrast that completes the dish visually and taste-wise.
How to Make Baked Meatballs with Marinara and Mozzarella Recipe
Step 1: Prepare the Onion and Garlic
Start by heating olive oil in a skillet over medium heat. Add the finely diced onion and cook for about five minutes until soft and fragrant. Next, stir in the minced garlic and cook it for an additional minute. This simple sauté releases those sweet, savory aromas that lay the flavor foundation of your meatballs. Once cooked, set this mixture aside to cool.
Step 2: Mix Dry Ingredients
In a separate bowl, combine the Italian breadcrumbs, grated Parmesan cheese, dried oregano, kosher salt, and pepper. This blend is crucial for adding texture and seasoning to the meatballs, ensuring every bite is packed with balanced flavor.
Step 3: Prepare the Panade
Whisk together the egg and milk until smooth. Next, blend this wet mixture with your dry ingredients until it forms a thick, paste-like consistency. Then mix in the cooled onion and garlic. This mixture is known as a panade and it’s magic when it comes to keeping your meatballs moist and tender during baking, preventing them from drying out.
Step 4: Combine Meat and Panade
Place the ground beef and ground pork in a large bowl. Add your panade mixture on top. Gently mix everything with your hands until just combined. Be careful not to overwork the meat or your meatballs risk becoming tough and dense. The goal is to keep the texture light and tender.
Step 5: Shape the Meatballs
Roll the mixture into 1 ½ inch meatballs. Getting them evenly sized helps ensure they cook uniformly. Using a gentle but firm touch will create perfectly shaped meatballs that hold together beautifully while baking.
Step 6: Assemble and Bake
Preheat your oven to 375 degrees. Pour about three-quarters of your marinara sauce into the bottom of a 9×13 inch casserole dish. Place the meatballs on top, then spoon the remaining sauce over them. Cover the dish and bake for 30 minutes until the meatballs are cooked through.
Step 7: Add Cheese and Finish Baking
Remove the cover carefully. Sprinkle the shredded mozzarella cheese over the meatballs and bake uncovered for another 15 minutes until the cheese is melted and bubbly. If you want a golden, slightly crisp top, broil the cheese for 1 to 2 minutes at the end. Then, use a paper towel to dab any excess grease off the surface. Finally, sprinkle with fresh parsley before serving for that pop of freshness and color.
How to Serve Baked Meatballs with Marinara and Mozzarella Recipe
Garnishes
A simple sprinkle of fresh parsley brightens up the dish beautifully, balancing the richness of the cheese and meat with a fresh herbal note. You can also add a pinch of crushed red pepper flakes for a little kick or a drizzle of extra virgin olive oil for an extra luxurious finish.
Side Dishes
This dish pairs wonderfully with classic sides like buttery garlic bread to sop up every drop of marinara, or a light green salad with a tangy vinaigrette that cuts through the richness. For a heartier meal, creamy polenta or spaghetti make fantastic bases to nestle the meatballs on.
Creative Ways to Present
Try serving the meatballs as sliders with toasted buns and extra melted cheese for a fun twist. You can also skewer them as appetizers, drizzled with marinara dipping sauce. For a lower-carb option, present them atop sautéed zucchini noodles or roasted vegetables for an inviting, colorful plate.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. They will stay good for up to four days, making it easy to reheat a delicious, satisfying lunch or dinner without any effort.
Freezing
If you want to keep these baked meatballs longer, freezing is a perfect option. Place cooled meatballs and sauce in a freezer-safe container or bag, and they’ll keep for up to three months. Remember to label and date your container for easy meal planning later.
Reheating
To reheat, thaw frozen meatballs overnight in the fridge if frozen. Warm gently in a saucepan over medium-low heat or microwave until heated through. To bring back the cheesy melt and fresh herbs, you can add a sprinkle of mozzarella and parsley before serving.
FAQs
Can I use all beef instead of mixing with pork?
Absolutely! Using all ground beef will still yield tasty meatballs, though the pork adds extra juiciness and flavor. If you prefer all beef, consider adding a bit of extra fat or moisture like additional milk to keep them tender.
Can I prepare the meatballs ahead and bake later?
Yes, you can assemble the meatballs and cover them in marinara sauce ahead of time, then refrigerate for up to 24 hours before baking. This is great for meal prep or when entertaining guests.
What type of marinara sauce works best?
Whether homemade or store-bought, choose a marinara with balanced acidity and fresh tomato flavor. A quality sauce with herbs like basil and oregano complements the meatballs beautifully.
How do I prevent meatballs from drying out?
Using the panade method with breadcrumbs soaked in milk and a gentle mix helps enormously. Also, baking them covered in sauce keeps moisture locked in while cooking.
Can I make this recipe gluten-free?
Yes, simply swap Italian breadcrumbs for a gluten-free variety and ensure your marinara sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Baked Meatballs with Marinara and Mozzarella Recipe is truly one of those dishes that feels like a warm hug from your kitchen. It’s straightforward yet delivers impressive flavor and comforting goodness every single time. Whether you’re feeding a crowd or cooking for yourself, give this recipe a try—you’ll be amazed at how effortlessly it becomes a new family favorite.
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Baked Meatballs with Marinara and Mozzarella Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
These Baked Meatballs are a deliciously juicy and flavorful classic Italian-American dish featuring a blend of ground beef and pork, seasoned with fragrant herbs, Parmesan cheese, and a homemade panade to keep them tender. Baked to perfection in marinara sauce and topped with melted mozzarella cheese, they make for a comforting and crowd-pleasing meal perfect for family dinners or gatherings.
Ingredients
Meatball Mixture
- 1 tablespoon olive oil
- 1/2 cup onion, finely diced
- 3 cloves garlic, minced
- 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 black pepper
- 1/3 cup milk
- 1 large egg
- 1 lb ground beef
- 1/2 lb ground pork
Sauce and Toppings
- 32 oz marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the meatballs.
- Sauté Aromatics: Heat the olive oil in a small skillet over medium heat. Add the finely diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute. Remove from heat and let cool.
- Mix Dry Ingredients: In a bowl, combine the Italian breadcrumbs, grated Parmesan cheese, dried oregano, kosher salt, and black pepper. Set aside this dry mixture.
- Prepare Wet Mixture: Crack the egg into a small bowl, whisk it thoroughly, then add the milk and whisk again until fully combined.
- Make the Panade: Combine the wet egg and milk mixture with the dry breadcrumb mixture, stirring to form a smooth paste. Fold in the cooled sautéed onions and garlic. This panade helps keep the meatballs moist and flavorful during baking.
- Combine Meat and Panade: Place the ground beef and ground pork into a large mixing bowl. Add the prepared panade and gently mix with your hands until just combined. Avoid overworking to keep the meatballs tender.
- Form Meatballs: Shape the mixture into meatballs about 1 ½ inches in diameter, rolling them evenly between your palms.
- Prepare Baking Dish: Pour three-quarters of the marinara sauce into the bottom of a 9×13 inch casserole dish, spreading it evenly. Arrange the meatballs on top of the sauce, spaced slightly apart for even cooking. Spoon the remaining marinara sauce over the top of the meatballs.
- Bake Covered: Cover the casserole dish and bake in the preheated oven for 30 minutes to cook the meatballs through.
- Add Cheese and Finish Baking: Remove the cover and sprinkle the shredded mozzarella cheese evenly over the meatballs. Return to the oven and bake uncovered for an additional 15 minutes until the cheese melts and bubbles. Optionally, broil for 1-2 minutes at the end to get a golden brown top, keeping a close watch to prevent burning.
- Serve: Use a paper towel to dab off any excess grease from the top if necessary. Garnish with freshly chopped parsley and serve hot with your favorite sides.
Notes
- Handling the meat mixture gently prevents tough meatballs.
- Using the panade (breadcrumb soaked in milk and egg) ensures moist and tender meatballs.
- Broiling at the end is optional but adds a nice golden crust to the cheese.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with pasta, garlic bread, or a fresh green salad for a complete meal.
