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+ servings
A spoon scooping up a meatball covered in marinara sauce and topped with cheese.
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5 from 25 ratings

Baked Meatballs

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
  • ½ cup onion, finely diced
  • 3 cloves minced garlic
  • 1/3 cup Italian breadcrumbs
  • ¼ cup Parmesan cheese, grated from a block
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1/3 cup milk
  • 1 large egg
  • 1 lbs. ground beef
  • ½ 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.

Video:

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.

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