These cheesy baked meatballs are a comforting, flavorful dish that’s perfect for family dinners. Made with a mix of ground beef and pork, these meatballs are tender, juicy, and baked in a rich marinara sauce with a cheesy topping. Serve them over pasta, with crusty bread, or enjoy them on their own for a satisfying meal.

Full Recipe:

Ingredients

Meatballs

3 slices white bread, crusts removed, diced
1/2 cup cold milk or water (plus more if needed)
1 lb lean ground beef (80/20 or 85/15)
1 lb ground pork (80/20)
1/2 cup finely grated parmesan cheese, divided
1 large egg
3 garlic cloves, minced
2 Tbsp parsley, finely chopped (plus more for garnish)
1 tsp fine sea salt
1/2 tsp freshly cracked black pepper
Oil for frying (extra light olive oil recommended)

Sauce & Cheese

3 cups marinara sauce (homemade or store-bought)
1 1/2 cups shredded mozzarella cheese (6 oz)

Directions

Prepare the Meatballs:

Preheat oven to 400°F with a rack in the center.
In a large mixing bowl, add diced bread and pour milk or water over it. Soak for 5 minutes, then mash with a fork.
Add ground beef, ground pork, half of the parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Stir with your hands until just combined. Do not overmix. The mixture should be very moist—add a little more milk if needed.
Portion into golf ball-sized meatballs (about 2 Tbsp per meatball). Wet your hands and roll into 1 1/2-inch diameter balls.

Brown the Meatballs:

Heat a large skillet over medium heat and coat the bottom with about 2 Tbsp oil.
Add the meatballs in batches, turning every 2 minutes to brown on all sides. Each batch should cook for about 8 minutes total. The meatballs don’t need to be fully cooked at this stage, just browned.

Assemble & Bake:

Spread 1 cup of marinara sauce in a 9×13 casserole dish. Arrange the browned meatballs in a single layer over the sauce.
Pour the remaining marinara over the top and sprinkle with the remaining parmesan and mozzarella cheese.
Cover with foil and bake for about 30 minutes, until the meatballs reach 165°F internally, the cheese is melted, and the casserole is bubbling.

Make-Ahead & Storage Options

Make Ahead: Assemble the casserole up to 24 hours ahead and refrigerate. If baking from cold, add 5 extra minutes to the baking time.
Freezing: Assemble, cover with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight before baking as directed.
Reheating Leftovers: Cover with foil and reheat at 350°F for 20 minutes, or microwave using a splatter guard.

Nutrients

Calories: 693 kcal
Carbohydrates: 19 g
Protein: 49 g
Fat: 46 g

Why You’ll Love This Recipe

If you’re a fan of classic Italian-inspired comfort food, this dish is a must-try. Here’s why you’ll love making and eating these cheesy baked meatballs:

Perfectly juicy and tender: The mix of beef and pork ensures the meatballs remain moist and flavorful.
Rich, cheesy topping: A layer of melted mozzarella and parmesan adds a creamy, slightly salty contrast to the tangy marinara sauce.
Baked for convenience: Instead of frying meatballs in batches, baking them in marinara sauce keeps them juicy and infuses them with flavor.
Versatile serving options: These meatballs are great over pasta, with bread, in a sandwich, or even on their own for a low-carb meal.
Make-ahead and freezer-friendly: You can prepare the meatballs in advance or freeze them for future use, making them perfect for meal prep.

The Secret to Tender and Juicy Meatballs

A good meatball should be tender and juicy, never dry or dense. Here are a few key techniques that make these cheesy baked meatballs extra soft and flavorful:

Use a mix of beef and pork: Pork adds extra fat and flavor, keeping the meatballs from becoming too firm.
Soaked bread for moisture: Instead of breadcrumbs, soft bread soaked in milk creates a more delicate texture and prevents the meatballs from drying out.
Don’t overmix the meat: Overworking the mixture can make the meatballs tough. Mix just until the ingredients are combined.
Sear before baking: Browning the meatballs in a skillet first creates a flavorful crust and helps them hold their shape in the sauce.

The Marinara Sauce: Homemade vs. Store-Bought

The marinara sauce plays a crucial role in this dish, adding richness and acidity to balance the savory meatballs and cheese. While store-bought marinara works well, making your own sauce can elevate the flavors even more.

A simple homemade marinara sauce can be made with:

Crushed tomatoes for a rich base
Garlic and onions for aromatic depth
Olive oil to enhance the richness
Basil and oregano for classic Italian seasoning
A pinch of sugar to balance the acidity of the tomatoes

If using a jarred marinara sauce, choose one with minimal added sugar and high-quality ingredients to get the best results.

The Perfect Cheese Topping

The combination of mozzarella and parmesan creates a deliciously gooey and slightly crispy topping for these baked meatballs.

Mozzarella: Provides the classic stretchy, melty cheese layer.
Parmesan: Adds a salty, nutty flavor that complements the meatballs and sauce.

For an extra cheesy experience, consider mixing in a bit of provolone or fontina for more depth of flavor.

Serving Suggestions

Cheesy baked meatballs are versatile and can be enjoyed in many ways:

Over pasta: Serve them with spaghetti, penne, or fettuccine for a classic Italian-inspired meal.
With garlic bread: A side of crispy garlic bread is perfect for soaking up the extra marinara sauce.
In a meatball sub: Stuff them into a toasted hoagie roll, top with extra cheese, and broil for a few minutes for the ultimate meatball sandwich.
As a low-carb option: Serve them over zucchini noodles or a bed of roasted vegetables for a lighter meal.
With a side salad: A fresh green salad with balsamic vinaigrette balances the richness of the dish.

How to Store and Reheat Leftovers

These meatballs store and reheat beautifully, making them a great option for meal prep.

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Assemble the dish, cover it with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Reheating: Cover with foil and bake at 350°F for about 20 minutes, or microwave individual portions for 1-2 minutes until heated through.

Variations and Substitutions

This recipe is easy to customize based on dietary preferences or ingredient availability:

Use different proteins: Swap the ground beef and pork for ground turkey or chicken for a leaner version.
Make it gluten-free: Use gluten-free bread or breadcrumbs instead of white bread.
Add spice: For a spicier kick, mix in crushed red pepper flakes or cayenne pepper into the meat mixture.
Try different cheeses: Mix in provolone, fontina, or even ricotta for a different cheesy twist.
Make it dairy-free: Use dairy-free cheese alternatives and replace the milk with a plant-based option like almond or oat milk.

Why This Recipe is Great for Meal Prep

Cheesy baked meatballs are perfect for meal prepping because they are easy to make in large batches, store well, and can be used in various meals throughout the week. Here’s why they work well for meal planning:

Batch cooking: You can double the recipe and freeze half for another week.
Multiple serving options: Enjoy them with different sides throughout the week to keep meals interesting.
Reheat-friendly: They taste just as delicious when reheated, making them an easy go-to meal on busy days.

Conclusion

Cheesy Baked Meatballs are the ultimate comfort food, combining tender, juicy meatballs with a rich marinara sauce and a cheesy, bubbly topping. Whether served over pasta, in a sandwich, or on their own, they are a flavorful and satisfying meal that’s sure to please. With their make-ahead convenience and freezer-friendly nature, they are a great option for both weeknight dinners and meal prep. Try this recipe today and enjoy a cozy, homemade dish that brings everyone to the table!

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