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!
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.
- 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.
- 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.
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.
- 9 x 13 Baking Dish– This is the one that I use and that’s pictured in this post.
- Large Glass Mixing Bowl
- Silicone Spatulas– I can’t live without these!
- Cookie Scoop– Easy for making similarly-sized meatballs
- Instant Read Thermometer– To make sure the meatballs are done in the middle.
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Baked Meatballs
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
- 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!
Hi Stephanie, I want to try these for the Super Bowl, but am working that day and trying to plan ahead (unusual for me, so proud of myself 😉). Could I bake them without sauce, freeze them, then warm on low in the crockpot that day (topped with marinara and cheese as you recommend)? Thanks in advance for your advice for how to best reheat them!
Hi Mandy, that would absolutely work! Just as you mentioned, you can freeze them without the sauce, (I would flash freeze them on a plate for 1-2 hours and then transfer them to a freezer bag), then you can let them thaw overnight (or a little bit longer) in the fridge and make them in the Crock Pot as outlined! 🙂 Nice work thinking ahead!!
I followed your directions exactly for make ahead/freezing and they were delicious! Used gluten free breadcrumbs so wondered if they may not hold together very well, but they turned out great!
Happy to hear it was a success Mandy! Good to know the gluten free breadcrumbs worked out for you too. Thanks so much for taking the time to leave a review!❤️
These are the best meatballs, I will never eat another kind, firm but tender awesome flavor. I use them in sammys, spaghetti and meatballs, even added to chili or soups awesome!
Yayyy! That makes me so happy Beth! I love these meatballs so much too. I’m actually making them as a party snack for New Years Eve. Thanks so much for taking the time to comment and leave a review!😃
Omg sooo good! Put meatballs and sauce over rice and had green beans with it!! Delicious! Easy to make!
Sounds like a delicious meal Sarah! I’m so happy you liked these. Thanks so much for the great review!😍
Love this recipe! I just made a new batch but the meatballs are 2 inches big. How long should I cook them for?
Hi Patricia! I actually think the baking time might be right around the same amount of time, I would follow the instructions as outlined and if possible, use a meat thermometer to check that the internal temperature is 160°. If not, you can place the cover back on and bake for an additional 10 minutes or so.
Followed recipe as is, and turned out perfect. Made meatball subs for dinner. Will keep this recipe and make again.
I love making meatball subs with these meatballs!😋 I’m so happy you enjoyed them Renee. Thanks so much for taking the time to leave a review!
Made this and now one of our favourites….added lots of Parmesan…..used tomato sauce and spaghetti sauce and was it ever good! I LOVE your recipes….they always
Are sooo good….and easy!!!
I’m so happy you enjoyed the Baked Meatballs Chris! I’m with you, lots of Parmesan!😋 Thanks so much for the great comments and review and for your support!
Very tasty
Happy to hear you enjoyed them Deb! Thank you!❤️
Made these for meatball subs. They were a hit! Great texture and taste.
I love making meatball subs with these!😋 Glad to hear you enjoyed them. Thanks so much for taking the time to leave a review!
Best meatball recipe ever! Have made these twice now and both times they turned about fantastic. My daughter took the leftovers for lunch yesterday and sent me a picture while eating saying how obsessed she is with the meatballs (this comment came from a girl who never liked the old meatball recipe I used to make). Love all the Cozy Cooks recipes. You are always my go to when looking to try something new.
Hey Gail! I am soooooo thrilled to hear that, you honestly made my day! We actually had these for dinner last night! My daughter had them spaghetti and we had them with a side salad. I am thrilled to hear that these are a new addition to your rotation. Thank you so much for taking the time to leave this review!! -Stephanie
Hi Stephanie 🙂 Can I brown the meatballs before baking or will that dry them out?
Hi Isabel! You can definitely brown them first to develop a nice crust on the outside! That’s perfectly fine!