Cheesy Baked Meatballs with Marinara and Mozzarella
Cheesy Baked Meatballs with Marinara and Mozzarella
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For Assembly
- 24 ounces marinara sauce, good quality
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish or a similar oven-safe casserole dish.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the ground beef, Italian breadcrumbs, grated Parmesan cheese, egg, milk, minced garlic, dried oregano, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min
- 3
Roll the mixture into 1 1/2-inch meatballs. You should get about 18-20 meatballs.
⏱️ 5 min
- 4
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through, just browned to develop flavor and help them hold their shape.
⏱️ 7 min
- 5
Pour about half of the marinara sauce into the prepared baking dish, spreading it evenly. Arrange the browned meatballs in a single layer over the sauce.
⏱️ 3 min
- 6
Pour the remaining marinara sauce over the meatballs, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese generously over the top of the sauce and meatballs.
⏱️ 3 min
- 7
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted, golden brown, and slightly caramelized at the edges.
⏱️ 30 min•🌡️ 375
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Baked Meatballs with Marinara and Mozzarella
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For Assembly
- 24 ounces marinara sauce, good quality
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish or a similar oven-safe casserole dish.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the ground beef, Italian breadcrumbs, grated Parmesan cheese, egg, milk, minced garlic, dried oregano, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 3
Roll the mixture into 1 1/2-inch meatballs. You should get about 18-20 meatballs.
⏱️ 5 min - 4
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through, just browned to develop flavor and help them hold their shape.
⏱️ 7 min - 5
Pour about half of the marinara sauce into the prepared baking dish, spreading it evenly. Arrange the browned meatballs in a single layer over the sauce.
⏱️ 3 min - 6
Pour the remaining marinara sauce over the meatballs, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese generously over the top of the sauce and meatballs.
⏱️ 3 min - 7
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted, golden brown, and slightly caramelized at the edges.
⏱️ 30 min•🌡️ 375 - 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min