Baked Meatballs With Mozzarella – Comforting, Cheesy, and Easy
These baked meatballs with mozzarella are the kind of meal that makes everyone pause at the table and smile. They’re tender, savory, and tucked under a blanket of bubbling cheese. You get the coziness of a classic Italian-American dish without spending hours at the stove.
The oven does most of the work, and cleanup is minimal. Serve them with pasta, on toasted rolls, or with a simple salad, and dinner feels special without a fuss.
Baked Meatballs With Mozzarella - Comforting, Cheesy, and Easy
Ingredients
Method
- Prep the oven and pan: Heat the oven to 400°F (200°C).Lightly oil a 9x13-inch baking dish or line a sheet pan with parchment.
- Make a quick panade: Combine breadcrumbs and milk in a large bowl. Let it sit for 2–3 minutes until it looks like thick oatmeal. This step keeps the meatballs moist.
- Add aromatics and seasonings: Stir in egg, grated onion, garlic, Parmesan, parsley, Italian seasoning, red pepper flakes, salt, and pepper.
- Mix in the meat gently: Add ground beef and pork.Use your hands or a fork to combine until just mixed. Do not overwork the mixture or the meatballs will be tough.
- Shape the meatballs: Scoop into 1.5-inch balls (about 2 tablespoons each). You should get 20–24 meatballs. Lightly oil your hands for easier rolling.
- Arrange and bake: Place meatballs in the prepared dish with a bit of space between them.Bake for 12–14 minutes, until they’re starting to brown and almost cooked through.
- Add sauce: Remove from the oven and pour marinara around and partially over the meatballs. Spoon sauce on top to coat, but don’t drown them.
- Add cheese and finish baking: Sprinkle mozzarella evenly over the top. Bake another 10–12 minutes, until the cheese is melted and bubbling and the meatballs reach 165°F in the center.
- Broil for color (optional): Broil 1–2 minutes to brown the cheese lightly.Watch closely.
- Rest and serve: Let the dish rest 5 minutes so the sauce settles. Garnish with basil. Serve with pasta, crusty bread, or on toasted sub rolls.
What Makes This Recipe So Good
- All oven, less mess: No frying means no grease splatters. The meatballs bake evenly and stay juicy.
- Melty mozzarella on top: A generous layer turns saucy meatballs into a gooey, irresistible main course.
- Balanced flavors: A touch of onion, garlic, and Italian herbs gives plenty of character without overpowering the meat.
- Flexible and forgiving: Use beef, pork, turkey, or a mix.Swap breadcrumbs for oats or gluten-free crumbs if needed.
- Meal-prep friendly: Make a double batch, freeze half, and you’re set for busy weeknights.
What You’ll Need
- Ground meat: 1 lb ground beef (80–85% lean), plus 1/2 lb ground pork for richness. You can use all beef or turkey if preferred.
- Breadcrumbs: 3/4 cup plain or Italian-style. Panko works too.
- Milk: 1/3 cup to moisten breadcrumbs and keep meatballs tender.
- Egg: 1 large, to bind the mixture.
- Onion: 1/2 small onion, finely grated or minced.
- Garlic: 3 cloves, minced.
- Parmesan: 1/3 cup finely grated, for savory depth.
- Fresh parsley: 2 tablespoons chopped (or 1 tablespoon dried).
- Italian seasoning: 1 teaspoon (or a mix of dried oregano and basil).
- Red pepper flakes: Pinch, optional for heat.
- Salt and pepper: About 1–1/4 teaspoons kosher salt and 1/2 teaspoon black pepper, to taste.
- Olive oil: 1–2 tablespoons for the baking dish and a light drizzle.
- Marinara sauce: 3 cups, your favorite jarred or homemade.
- Mozzarella: 8 oz low-moisture mozzarella, shredded, or fresh mozzarella torn into pieces.
- Fresh basil: A handful, for garnish (optional).
How to Make It
- Prep the oven and pan: Heat the oven to 400°F (200°C).Lightly oil a 9×13-inch baking dish or line a sheet pan with parchment.
- Make a quick panade: Combine breadcrumbs and milk in a large bowl. Let it sit for 2–3 minutes until it looks like thick oatmeal. This step keeps the meatballs moist.
- Add aromatics and seasonings: Stir in egg, grated onion, garlic, Parmesan, parsley, Italian seasoning, red pepper flakes, salt, and pepper.
- Mix in the meat gently: Add ground beef and pork.Use your hands or a fork to combine until just mixed. Do not overwork the mixture or the meatballs will be tough.
- Shape the meatballs: Scoop into 1.5-inch balls (about 2 tablespoons each). You should get 20–24 meatballs. Lightly oil your hands for easier rolling.
- Arrange and bake: Place meatballs in the prepared dish with a bit of space between them.Bake for 12–14 minutes, until they’re starting to brown and almost cooked through.
- Add sauce: Remove from the oven and pour marinara around and partially over the meatballs. Spoon sauce on top to coat, but don’t drown them.
- Add cheese and finish baking: Sprinkle mozzarella evenly over the top. Bake another 10–12 minutes, until the cheese is melted and bubbling and the meatballs reach 165°F in the center.
- Broil for color (optional): Broil 1–2 minutes to brown the cheese lightly.Watch closely.
- Rest and serve: Let the dish rest 5 minutes so the sauce settles. Garnish with basil. Serve with pasta, crusty bread, or on toasted sub rolls.
How to Store
- Refrigerate: Cool completely, then store meatballs with sauce in an airtight container for up to 4 days.
- Freeze: For best results, freeze the baked meatballs without the mozzarella topping.Place in a freezer-safe container with sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat: Cover and bake at 325°F until hot, then add mozzarella and broil to melt. Or reheat gently on the stovetop and finish with cheese under the broiler.
Why This is Good for You
- Protein-rich: Ground meat and cheese provide satisfying protein, which helps keep you full and supports muscle repair.
- Calcium boost: Mozzarella and Parmesan add calcium for bones and teeth.
- Portion control: Individual meatballs make it easier to serve balanced portions alongside veggies or salad.
- Tomato benefits: Marinara delivers lycopene and vitamin C.Choose a sauce low in added sugar and sodium for a smarter pick.
Pitfalls to Watch Out For
- Overmixing the meat: This toughens the texture. Mix just until combined and stop.
- Skipping the panade: Dry breadcrumbs can pull moisture from the meat. Hydrate them with milk first.
- Too much sauce: Drowning the meatballs can make them soggy.Use enough to coat and nestle, not submerge.
- Underseasoning: Meat needs salt. Taste your marinara and season the meat mixture generously.
- Cheese burn: Add mozzarella in the final bake, not at the start. If broiling, keep a close eye on it.
Alternatives
- Turkey meatballs: Swap in ground turkey (93% lean).Add 1 extra tablespoon olive oil to keep them juicy.
- Gluten-free: Use certified gluten-free breadcrumbs or rolled oats pulsed into crumbs. Make sure your marinara is GF.
- Keto-friendly: Replace breadcrumbs with crushed pork rinds or almond flour. Skip sugar in the sauce.
- Dairy-free: Omit mozzarella and Parmesan, and use a dairy-free shredded cheese or a drizzle of good olive oil and fresh herbs after baking.
- Herb swap: Try chopped basil, thyme, or rosemary instead of parsley for a different profile.
- Spicy arrabbiata: Use a spicy marinara and add extra red pepper flakes for heat lovers.
FAQ
Can I make these ahead?
Yes.
Mix and shape the meatballs up to 24 hours in advance and refrigerate. You can also par-bake them and finish with sauce and cheese right before serving.
Do I need to brown the meatballs on the stove first?
No. Baking at 400°F gives you gentle browning and even cooking without extra cleanup.
If you want deeper crust, broil briefly at the end.
What’s the best meat blend?
A mix of beef and pork gives the best balance of flavor and tenderness. All beef works well, while turkey or chicken needs a bit more oil and careful not to overbake.
Can I use fresh mozzarella?
Yes. Tear it into small pieces and pat dry with a paper towel.
It melts beautifully but can release more moisture, so don’t overload it.
How do I know they’re done?
Use an instant-read thermometer. The center should reach 165°F. If you don’t have a thermometer, cut one open; it should be no longer pink and juices should run clear.
What should I serve with them?
They’re great with spaghetti, polenta, zucchini noodles, or garlic bread.
A simple green salad or roasted broccoli balances the richness.
Can I cook them from frozen?
If the meatballs were baked before freezing, you can reheat from frozen covered at 325°F until hot, then add cheese and broil. If raw and frozen, thaw overnight before baking for even cooking.
Final Thoughts
Baked meatballs with mozzarella offer big comfort with simple steps. The panade keeps them tender, the sauce adds brightness, and the cheese seals the deal.
Make them your own with different meats, herbs, or a spicy sauce. Once you try this easy oven method, it just might become your go-to way to make meatballs on any weeknight.
