Name: Baked Meatballs with Marinara and Mozzarella Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 Tablespoon olive oil; 1/2 cup onion (finely diced); 3 cloves minced garlic; 1/3 cup Italian breadcrumbs; 1/4 cup Parmesan cheese (grated from a block); 1/2 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/3 cup milk; 1 large egg; 1 lb. ground beef; 1/2 lb. ground pork; 32 oz marinara sauce; 2 cups shredded mozzarella cheese; Fresh parsley (to garnish)

Ingredients

1 Tablespoon olive oil

1/2 cup onion (finely diced)

3 cloves garlic (minced)

1/3 cup Italian breadcrumbs

1/4 cup Parmesan cheese (grated from a block)

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon pepper

1/3 cup milk

1 large egg

1 lb. ground beef

1/2 lb. ground pork

32 oz marinara sauce

2 cups shredded mozzarella cheese

Fresh parsley (to garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Heat olive oil in a small skillet over medium heat. Add the diced onions and cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute. Remove from heat and let the mixture cool.

Step 3: In a bowl, combine the Italian breadcrumbs, Parmesan cheese, dried oregano, kosher salt, and pepper. Set this dry mixture aside.

Step 4: In a separate small bowl, whisk the egg and then add the milk, mixing well to combine.

Step 5: Mix the dry breadcrumb mixture with the wet egg and milk mixture until you get a smooth paste. Stir in the cooled onion and garlic mixture. This creates a panade that will help keep your meatballs juicy.

Step 6: Place the ground beef and ground pork in a large bowl. Add the panade and gently mix with your hands until just combined. Avoid overmixing to keep the meatballs tender.

Step 7: Roll the mixture into meatballs about 1 ½ inches in diameter.

Step 8: Spread ¾ of the marinara sauce on the bottom of a 9×13 inch casserole dish. Arrange the meatballs over the sauce, then spoon the remaining marinara sauce over the top.

Step 9: Cover the dish and bake for 30 minutes.

Step 10: Remove the cover and sprinkle shredded mozzarella evenly over the meatballs. Bake uncovered for another 15 minutes. If you like, broil for 1 to 2 minutes at the end to brown the cheese. Use a paper towel to dab off any excess grease before garnishing with fresh parsley and serving.

Tips & Variations

For extra flavor, add chopped fresh basil or parsley to the panade mixture before combining with the meat.

Try using panko breadcrumbs instead of Italian for a lighter texture.

Swap ground beef and pork for all beef or all turkey if preferred.

Leftover meatballs can be served over pasta, in a sub sandwich, or as an appetizer with toothpicks.

Storage

Store leftover baked meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a covered dish in the oven at 350°F (175°C) until heated through, or microwave in short intervals to prevent drying out. Meatballs can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I bake the meatballs without covering the dish?

Covering the dish during the first part of baking helps the meatballs cook evenly and retain moisture. Baking uncovered may cause them to dry out. After uncovering and adding cheese, baking without a cover allows the cheese to melt nicely.

What is a panade and why is it important?

A panade is a mixture of starch and liquid—in this case, breadcrumbs, cheese, milk, and egg—that is added to the meat mixture. It helps keep the meatballs tender and juicy by retaining moisture during cooking.