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Baked Meatballs With Mozzarella - Comforting, Cheesy, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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).

Method
 

  1. 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.
  2. 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.
  3. Add aromatics and seasonings: Stir in egg, grated onion, garlic, Parmesan, parsley, Italian seasoning, red pepper flakes, salt, and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Broil for color (optional): Broil 1–2 minutes to brown the cheese lightly. Watch closely.
  10. 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.