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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 58 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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167 comments on “Baked Meatballs”

  1. Made this recipe twice now. My granddaughter loves them and my one granddaughter like to make a meatball sub sandwich with them.

    • I’m so happy your granddaughter’s are enjoying the Baked Meatballs. My husband likes to make meatball subs with them too 😋. Thanks so much for taking the time to leave a review!💕

  2. OMG, I made this with the creamy tomato pasta and the cheesy garlic bread. It was sooo comforting, I will never go back to the traditional spaghetti and meatballs! The cheesy garlic bread is loaded and I mean loaded with cheese. Coming from Wisconsin need I say more about this meal?😋 it’s worth every calorie, time to splurge! Thank you for your labor of love to simplify these amazing recipes for many generations to come! Your cookbook is one everyone should own!

    • Hi Linda!!! I am sooo happy that you love these meatballs and much as I do!! And I appreciate your kind words SO SO much! Thank you so much for your support! XOXO ❤️ -Stephanie

  3. These are delicious!! I made smaller ones approx 40. I baked on a baking sheet for 30 mins. Probably could have baked for 20~25 mins. I used one big bowl, mixed everything except meat to a paste then added meat. Going to bag and freeze them when cool. Thank you 🙏 

  4. Quoting my husband “WOW! This has amazing flavor!” It really does have great flavor. I used Rao’s as suggested. It’s the only marinara sauce I buy anymore. I think it makes a difference. I was impressed with the tenderness of the meatballs. The panade working it’s magic! Next time I might hold back some of the sauce to blend into the cooked spaghetti. I like my spaghetti that way. Also, may try pre-cooking the meatballs a little to eliminate some of the fat. I used 93% lean ground beef (and the ground pork) and found it to be oilier than I like. But the flavor was phenomenal so I’m not complaining.

  5. I come from an Italian family.  We always fried the meatballs in olive oil.  It was so messy and expensive (not to mention unhealthy), I stopped making them.  I looked for an oven baked meatball recipe and found this one.  It turned out fantastic and worked well with my home made sauce.  This is now my new go to recipe

  6. Made this once – delicious. Want to make it again, but have a guest with an egg white allergy. Can I just separate the egg and only use the yolk, or should I add something to compensate for the whites? 

    Thanks! 

  7. Sound delicious. Can you use all beef ?

  8. Made these today and they are so delicious! I’ll definitely use this recipe again. I added some red pepper flakes for a little extra pop, but they really don’t need anything more! 

  9. These were so good! We used them for meatball subs. 

  10. What is serving size?  I keep liking and don’t see it.  Thanks, ready to make these.  We are on low calorie diet which is why I ask.  Thanks so much!

    • Hi Robin! The number of servings are at the top of the recipe card in the middle. This makes 24 meatballs, the nutritional information is per meatball, and includes the sauce/cheese. Can’t wait for you to try them!

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