The Cozy Cook

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Baked Meatballs

These Italian Meatballs are baked in marinara sauce and topped with melted Mozzarella cheese. These are perfect to serve with spaghetti, in subs, or as a side dish for a potluck or holiday! This is an easy dish to make ahead of time and refrigerate or freeze for later.

Be sure to serve this with a side of my garlic bread with cheese or my incredible No Knead Bread!

A spoon pulling up a cheesy baked meatball in marinara sauce from a casserole dish.

Baked Meatballs

I am so excited to share this recipe with you, (which can also be found in The Cozy Cookbook on page 77!)

These meatballs are SO juicy and tender, and it’s all due to the miracle of using a panade. It makes these meatballs melt in your mouth.

I love serving this when we have people over, either as a simple side dish or to serve with spaghetti or sub rolls. (BONUS: It’s make-ahead and Crock Pot friendly!)

Let’s talk about the panade and what it does:

What is a Panade?

A panade is a mixture of starch and liquid that is combined to form a paste. It’s mixed in with meat for meatballs, meatloaf, or burgers to preserve the tender texture of the meat.

When meat cooks, the proteins expand and contract and in doing so, moisture escapes. The starch in the panade turns to a gel when cooked and lubricates the fibers in the meat as it cooks, which makes these extra juicy and flavorful!

How to Make It

The bottom of this post also contains recipe card with ingredients and full instructions.

  • Soften the onions and garlic in a pan and set aside to cool.
  • Combine the breadcrumbs, Parmesan, and seasonings in a small bowl.
  • Combine the eggs and milk in another small bowl.
  • Add the wet ingredients to the dry and stir to combine until a paste forms. (This is the panade.) Add the onions/garlic.

  • Add the panade to the meat and use your hands to mix until just combined. Don’t overwork the meat or the meatballs will be tough.

A glass bowl with a panad added to ground beef and being mixed for baked meatballs.

  • Add 3/4 of the marinara sauce to a 9×13 casserole dish. Roll meat into 24 balls 1+1/2 inches thick. 
  • Add the meatballs to the dish and spoon remaining marinara sauce on top. Cover and bake at 375° for 30 minutes.

A white casserole dish with uncooked meatballs topped with marinara sauce.

  • Remove the cover and top with mozzarella cheese. Bake uncovered for 15 more minutes.
  • Broil at 450° for 1-2 minutes at the end if desired. Use a paper towel to carefully dab off any excess grease on the top. Top with parsley and serve.

A casserole dish with baked meatballs topped with cheese before and after being baked.

Baking Sheet Method

  • To bake these on a baking sheet without sauce: 1.5 inch meatballs take approximately 30-35 minutes to bake at 350°, the internal temperature needs to reach 160°.
  • I use this instant read thermometer (Amazon Affiliate link), it is a life saver in the kitchen.

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 and. 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.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools for This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

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A spoon in a casserole dish full of baked meatballs in marinara sauce with melted cheese.

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

Baked Meatballs

5 from 61 ratings
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!

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:
  • To save time, you can skip sautéing the onions and garlic. Doing so creates a more subtle texture and flavor, particularly for picky eaters.
  • Ground sausage and/or ground veal may also be used.
  • The internal temperature of meatballs should be 160 degrees before serving.
  • Be sure to serve this with a side of my garlic bread with cheese or my incredible No Knead Bread!
  • This recipe is in The Cozy Cookbook on page 77!
  • Try my recipe for Turkey Meatballs next!

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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

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173 comments on “Baked Meatballs”

  1. I made these last weekend and my 5 year old ate them up!! They were even more delicious a couple of days later when we devoured them before a ballgame. Thank you!

    • I’m so happy that you loved the meatballs Meredith!! These are my FAV, I’ve been wanting to make them for weeks now, I think tonight’s the night, it’s a sign! 😉 Thank you so much for the review, I really appreciate it!! -Stephanie 🙂

  2. These are so delicious!

  3. This is everyone’s favourite including my 4 and 6 year old picky eaters! I have made it multiple times including for guests and I have never had anyone not rave about it. Bonus is that it makes enough for dinner and plenty of leftovers. I use Marcella Hazan’s tomato sauce recipe instead of marinara since it is basically the easiest most delicious tomato sauce I can make!

    • I’m so happy it’s been such a success Anna, especially with the picky eaters! Thanks so much for the great comments and for taking the time to leave a review!❤️

  4. I don’t usually leave comments, but oh my gosh .. these were absolutely amazing Stephanie!  They were just perfect and so, so tasty!  I used a combo of veal, beef and pork and they were some of the best meatballs we have ever had!  I hollowed out some sub rolls, toasted them with melted butter  and topped with these wonderful meatballs — just delicious!  I have your first cookbook and can’t wait for the second!

    • Sounds like you really nailed it Kimberly, nice work!🙌 I love your combo of veal, beef and pork. Meatball subs are the best! Thanks so much for taking the time to leave a review🩷

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