Description
This classic Meatball Parmesan recipe features tender, flavorful meatballs baked to perfection and simmered in rich marinara sauce, topped with gooey melted mozzarella and Parmesan cheese. Perfect as a hearty family dinner or a comforting meal to impress guests, these meatballs blend Italian herbs and cheeses for an authentic taste.
Ingredients
Scale
Meatballs
- ½ cup dry breadcrumbs (or 4 slices stale white bread)
- 2 tablespoons milk (or cream or buttermilk)
- 3 large eggs (lightly beaten)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup freshly grated Parmesan cheese (divided)
- 1½ teaspoons dried parsley
- 1½ teaspoons dried basil
- ½ teaspoon dried oregano
- 1½ pounds ground chuck (or a blend of ground pork, ground sirloin, and ground chuck)
Sauce and Topping
- 2 cups marinara sauce (store-bought or homemade)
- ½ pound fresh mozzarella cheese (cut into 2-inch pieces)
Instructions
- Preheat Oven and Prepare Baking Sheet: Adjust the oven rack to the middle position and preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
- Soak Breadcrumbs: In a large mixing bowl, combine the dry breadcrumbs (or torn bread pieces) with the milk. Stir and let it sit for about 5 minutes until the liquid is mostly absorbed.
- Mix Meatball Ingredients: Add the lightly beaten eggs, kosher salt, black pepper, half of the Parmesan cheese (½ cup), dried parsley, basil, and oregano into the breadcrumb mixture. Stir well to combine.
- Add Ground Meat and Form Meatballs: Gently incorporate the ground meat into the mixture without overmixing. Then form the mixture into 2½-inch meatballs, ensuring even sizes for consistent cooking.
- Bake Meatballs: Place the meatballs on the prepared baking sheet and bake at 400°F for 20-25 minutes until browned and cooked through. For extra browning, switch the oven to broil and broil the meatballs for 2-3 minutes carefully watching to avoid burning.
- Reduce Oven Temperature: Lower the oven temperature to 375°F (190°C). Prepare your marinara sauce if making homemade during this time.
- Prepare Skillet: Lightly brush a 12-inch oven-safe skillet with canola oil or spray with nonstick cooking spray to prevent sticking.
- Assemble Meatballs in Sauce: Pour 1 cup of marinara sauce into the skillet. Arrange the baked meatballs in the skillet, leaving a little space between each. Pour the remaining 1 cup of sauce over the meatballs and sprinkle with the remaining ½ cup Parmesan cheese.
- Bake with Cheese: Transfer the skillet to the oven and bake at 375°F for 20-30 minutes until the sauce is hot and bubbly. Remove and top each meatball with a piece of fresh mozzarella cheese and a sprinkle of Parmesan. Return to the oven briefly to melt and lightly brown the cheese.
- Rest and Serve: Let the Meatball Parmesan rest for 5-10 minutes before serving. Serve warm with toasted Italian baguette and a crisp side salad for a complete meal.
Notes
- Using a blend of meats (pork, chuck, sirloin) adds extra flavor and moisture to the meatballs.
- Breadcrumbs can be substituted with panko for a lighter texture or gluten-free breadcrumbs if needed.
- Broiling at the end of the first bake step helps develop a nice crust on the meatballs.
- Using an oven-safe skillet allows you to seamlessly transfer from stovetop preparations or assembly to the oven.
- Letting the meatballs rest after cooking helps the juices redistribute, keeping them juicy.
- Serve with pasta, polenta, or a green salad for varied meal options.
