Description

Meatball Parmesan is a timeless Italian-American dish that combines juicy, flavorful meatballs with savory marinara sauce, bubbling mozzarella, and sharp Parmesan cheese. Whether you’re preparing it for a cozy weeknight dinner or a casual weekend gathering, this hearty recipe delivers comfort in every bite. The combination of aromatic herbs, melted cheese, and tender meatballs baked to perfection makes this recipe a family favorite.

Ingredients

▢ ½ cup dry breadcrumbs or 4 slices stale white bread
▢ 2 tablespoons milk or cream or buttermilk
▢ 3 large eggs, lightly beaten
▢ 1 teaspoon kosher salt
▢ ¼ teaspoon ground black pepper
▢ 1 cup freshly grated Parmesan cheese, divided
▢ 1½ teaspoons dried parsley
▢ 1½ teaspoons dried basil
▢ ½ teaspoon dried oregano
▢ 1½ pounds ground chuck or a blend of ground pork, sirloin, and chuck
▢ 2 cups marinara sauce, store-bought or homemade
▢ ½ pound fresh mozzarella cheese, cut into 2-inch pieces

Instructions

Preheat oven to 400°F and line a baking sheet with foil, sprayed with nonstick spray.
In a large mixing bowl, combine breadcrumbs (or torn bread pieces) and milk. Let sit for 5 minutes until absorbed.
Add eggs, salt, pepper, ½ cup Parmesan, parsley, basil, and oregano. Mix well.
Add ground meat and mix gently until incorporated. Shape into 2½-inch balls.
Place meatballs on the baking sheet and bake for 20-25 minutes until cooked through. For more browning, broil for 2-3 minutes.
Reduce oven temperature to 375°F. Lightly oil a 12-inch skillet or spray with nonstick spray.
Pour 1 cup of marinara sauce into the skillet. Arrange cooked meatballs in the skillet with space between them.
Pour remaining sauce over meatballs and sprinkle with ½ cup Parmesan.
Bake for 20-30 minutes until sauce is bubbling.
Top each meatball with mozzarella and extra Parmesan. Bake until cheese melts and browns slightly.

Let rest 5-10 minutes before serving.

Notes

Serving Tips
– Serve the Meatball Parmesan hot, straight from the oven, for the best texture and flavor.
– Pair it with crusty Italian bread, garlic knots, or a warm baguette to soak up the extra marinara sauce.
– For a full meal, serve alongside spaghetti, penne, or any pasta of your choice.
– Add a crisp green salad or roasted vegetables for a fresh, balanced plate.
– For a party-style appetizer, serve smaller meatballs on toothpicks with extra sauce and cheese.

Storage Tips
– Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
– Freezer: Let the cooked meatballs cool completely, then place them in a freezer-safe container with sauce. Freeze for up to 2 months.
– Reheating: Reheat in a covered skillet on the stove over low heat or in the microwave in 1-minute increments until warmed through.
– From Frozen: Thaw overnight in the fridge before reheating, or bake from frozen at 350°F, covered, until hot and bubbly (about 30–40 minutes).
– Avoid overcooking during reheating to maintain juicy meatballs and prevent the cheese from drying out.