Meatball Parmesan Recipe and How To Guide - The Cookie Rookie® (HOW TO VIDEO) (2025)

Meatball Parmesan Recipe and How To Guide - The Cookie Rookie® (HOW TO VIDEO) (1)

By: Becky Hardin

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This Meatball Parmesan is a hearty, rich and delicious. Perfect for cozy winter weeknights! It features juicy meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. A simple dish that is beautiful and oh so tasty!

Meatball Parmesan Recipe and How To Guide - The Cookie Rookie® (HOW TO VIDEO) (2)

Table of Contents

Meatball Parmesan Casserole

This hearty Meatball Parmesan bake marries up homemade meatballs, marinara, and Italian cheeses in one skillet or pan.

Meatball Parmesan is perfect for an easy weeknight meal and so versatile… use it on subs, pasta, and more!

How To Make Meatball Parmesan – Step By Step

You can jump to the recipe card for full ingredients & instructions!

  • Mix together the meatball ingredients.
  • Place the sauce in a skillet and add the meatballs
  • Pour sauce over the meatballs and sprinkle with cheese.
  • Bake until hot and bubbly.
  • Top each meatball with a slice of fresh mozzarella cheese and more cheese.
  • Cook until melty and bubbly.
  • Serve and enjoy!
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What Other Types of Meat Can I Use?

Ground chuck or pork are great for meatballs because they always turn out so juicy from the higher fat content. You can use any type of ground meat that you like.

Keep in mind that meat with a lower fat content like turkey, chicken, or lean ground beef will yield dryer meatballs. You can mix a lean type of meat with something fattier like lamb, regular ground beef, or pork.

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How To Store Leftover Meatballs

This Meatball Parmesan recipe will last3 – 4 daysin the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with.

Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they’ll keep for up to3 months.

How To Serve Meatball Parmesan

This Meatball Parmesan can be served in a variety of ways on a variety of dishes, feel free to get creative with them!

  • Overpasta.
  • Spooned over fluffymashed potatoes.
  • It pairsperfectlywith mycreamy polenta.
  • Stuffed into sandwiches, think meatball sub but better than you ever imagined it could be.
  • Transform these bad boys into little sliders.
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Tips!

  • Any ground meat would work. Ground beef would work great as well. You can also combine meats like ground pork and ground beef together.
  • You can fry the meatballs. Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.
  • For easier prep, make meatballs ahead of time and keep refrigerated until ready to use.
  • In a pinch, you could substitute your favorite frozen meatball, partially thawed, and cook as directed, starting with the sauce step.
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Check Out These Other Delicious Meatball Recipes

  • Chicken Cordon Bleu Meatballs (with Dijon Sauce)
  • Buffalo Chicken Meatballs Recipe
  • Mozzarella Stuffed Italian Meatballs
  • Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Meatball Parmesan

4.55 from 173 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 15 minutes minutes

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Serves6 people

Print Rate

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This Meatball Parmesan is a hearty, rich and delicious. Perfect for cozy winter weeknights! It features juicy meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. A simple dish that is beautiful and oh so tasty!

Meatball Parmesan Recipe and How To Guide - The Cookie Rookie® (HOW TO VIDEO) (12)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Ingredients

  • 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
  • ½ cup freshly grated Parmesan cheese divided in thirds
  • teaspoon dried parsley
  • teaspoon dried basil
  • ½ teaspoon dried oregano
  • pounds ground chuck or a blend of ground pork, ground sirloin, and ground chuck
  • 2 cups marinara sauce store-bought or homemade
  • ½ pound fresh mozzarella cheese cut into 2-inch pieces

Recommended Equipment

Instructions

  • Adjust oven rack to middle position and preheat oven to 400°F. Cover a large baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

  • Place the breadcrumbs (if using bread slices, cut off the crust and tear bread into bite-size pieces) and milk in a large mixing bowl and stir until breadcrumbs are completely coated. Set aside for 5 minutes or until liquid is almost absorbed.

    ½ cup dry breadcrumbs, 2 tablespoons milk

  • Add eggs, salt, pepper, ⅓ of the Parmesan, parsley, basil, and oregano to the breadcrumbs/milk mixture and stir well.

    3 large eggs, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ cup freshly grated Parmesan cheese, 1½ teaspoon dried parsley, 1½ teaspoon dried basil, ½ teaspoon dried oregano

  • Add ground meat and mix, gently, just until incorporated and form into 2½-inch balls.

    1½ pounds ground chuck

  • Place the balls on the prepared baking sheet and bake at 400°F for 20-25 minutes or until brown & cooked through. If more color on the outside of the meatballs is desired, set the oven to broil and broil the meatballs 2-3 minutes or until a darker brown.

  • Reduce the oven temperature to 375°F

  • While the meatballs cook, prepare the sauce (if making homemade).

    2 cups marinara sauce

  • Brush a 12-inch skillet with canola oil or spray with nonstick cooking spray.

  • Place 1-cup sauce in the prepared skillet and sprinkle with ⅓ of the grated Parmesan. Set the meatballs in the skillet, leaving a little space between the meatballs. Pour the remaining sauce over the meatballs and sprinkle with another third of the grated Parmesan.

  • Transfer the skillet to the oven and bake at 375°F for 20-30 minutes, or until the sauce is hot and bubbly. Top each meatball with a slice of fresh mozzarella cheese and the remaining ⅓ of Parmesan. Cook just until the cheese is melted and starting to lightly brown.

    ½ pound fresh mozzarella cheese

  • Allow the Meatball Parmesan to cool 5-10 minutes before serving.

  • Serve with a toasty Italian baguette and a side salad.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

*Note – If there are extra meatballs, freeze for later use.

Any ground meat would work. Ground beef would work great as well. You can also combine meats like ground pork and ground beef together.

You can fry the meatballs. Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.

For easier prep, make meatballs ahead of time and keep refrigerated until ready to use.

In a pinch, you could substitute your favorite frozen meatball, partially thawed, and cook as directed, starting with the sauce step.

Nutrition Information

Calories: 532kcal (27%) Carbohydrates: 13g (4%) Protein: 36g (72%) Fat: 37g (57%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 2g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 211mg (70%) Sodium: 1337mg (58%) Potassium: 663mg (19%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 830IU (17%) Vitamin C: 6mg (7%) Calcium: 342mg (34%) Iron: 4mg (22%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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FAQs

Do you bake or sear meatballs first? ›

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook. We're diving into the pros of each approach, plus a few cons.

What is a substitute for Parmesan cheese in meatballs? ›

Asiago cheese is closest to Parmesan, but this cheese is actually a bit sweeter. It's a semi-hard yet smooth cheese with a slightly nutty flavor. Asiago offers a mild sharpness that doesn't overwhelm, but rather accents a mellow vegetable or meat dish.

Is it better to bake meatballs at 350 or 400? ›

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Should I bake meatballs on foil or parchment paper? ›

If you lightly coat your hands with olive oil or cooking spray before rolling the meatballs, they will form better and crack less. Bake meatballs on parchment paper. It makes for even cooking and easy cleanup, not to mention juicy meatballs!

What temperature should I bake my meatballs at? ›

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

What is the secret to making tender meatballs? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Can you use shredded Parmesan instead of grated Parmesan? ›

When to Use Shredded vs. Grated Cheese. If a recipe calls for shredded or grated cheese, you're fine using cheese that you grate yourself at home or store-bought shredded cheese. That is, unless the recipe specifies freshly grated, then you should grate the cheese yourself.

What is the best cheese to use in meatballs? ›

They also want cheeses that will melt well and result in a satisfying cheese pull. The cheese should have a delicate flavor that will not overshadow the juicy meatballs in zesty marinara. That narrows it down to provolone or mozzarella cheese, the most popular choices at delis and restaurants from coast to coast.

How do you add Parmesan to sauce without clumping? ›

Why is your parmesan cheese turning in to a clump of cheese in your cream sauce? - Quora. It's most likely because the sauce is too hot at the point at which you're adding cheese. Make sure the heat is relatively low, and add the cheese a little at a time while stirring gently.

Is it better to bake or pan sear meatballs? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Is it better to bake or saute meatballs? ›

I find that baking them and then finishing them in the sauce is the best method. Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.

Do you cook meatballs in sauce or brown first? ›

The meatballs are first browned on the stovetop, then finished in the oven. From here, the meatballs can be added to marinara sauce or frozen for later use.

Do you sear then bake? ›

General rule, salt to season, hot cast iron skillet, two minutes per side, then into a 350 oven, same pan, for 1–13 minutes. I often do because you don't get the browning in the oven. For something like a London Broil, I sear both sides to get that browning and then finish it in the oven until done.

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