Easy Baked Parmesan Meatballs
Easy baked parmesan meatballs are what’s for dinner. One-pan meal at its finest. Mouthwatering, tender, juicy Italian meatballs smothered in sauce and gooey mozzarella.
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Why You’ll Love These
Baked Parmesan meatballs are tender, juicy, and coated in a golden crust of melted cheese and herbs. Each bite bursts with savory flavor, blending rich Parmesan and perfectly seasoned meat for a comforting meal.
Baking these meatballs keeps them juicy and tender inside with a crispy, golden edge outside.
They’re easy to make ahead and freeze for quick, satisfying meals anytime.
This meatball recipe is so easy and versatile. Serve them just the way they are with garlic bread and a salad, with pasta or meatball subs.
Want the goodness of this meatball but need a way to serve it at your next game day event? Turn them into sliders with this awesome Meatball Slider recipe!
Some of our other favorite Italian dishes to make are Lemon Ricotta Pasta, Italian Sausage Stuffed Shells, Pasta alla Norcina, and Sicilian Chicken Noodle Soup.
Baked Parmesan Meatballs Ingredients
The Italian Blend Cheese is not pictured. Please see the recipe card below for a full list of ingredients, measurements, and instructions.
Easy Baked Parmesan Meatballs Video
How to Make Easy Baked Parmesan Meatballs
Tips
- Use a mix of ground beef and pork for the best flavor and juicy texture.
- Grate your Parmesan fresh—it melts better and gives a richer taste than pre-shredded.
- Don’t overmix the meat; it can make the meatballs dense instead of tender.
- Check doneness with a digital thermometer—internal temperature should reach 160°F.
- Lightly spray the aluminum foil with non-stick spray to keep the cheese from sticking.
- Let them rest a few minutes before serving to keep all those savory juices inside.
- Make them low carb/keto by omitting the breadcrumbs!
- You can also bake them on a sheet pan and serve the sauce on the side.
- Store any leftovers once they have completely cooled, covered tightly in the refrigerator for up to 4 days. Warm them in a 350ºF oven for about 15 minutes or until warmed through.
- Freeze baked for up to 3 months. Or make them through the forming stage. Place a piece of parchment paper on a sheet pan, put the meatballs on the pan in a single layer, and freeze for about an hour. Then throw them in a zip-top bag for later use.
Variations
- You can also use ground chicken or turkey. Use a mix of light and dark meat so the meatballs don’t turn out dry.
- If you must, you can use store-bought meatballs.
- Like them spicy? Add crushed red pepper.
More Delicious Italian Recipes
Easy Baked Parmesan Meatballs Recipe
Ingredients
- 3/4 lb ground beef
- 3/4 lb ground pork
- 2-3 cloves garlic, minced
- 3/4 cup Italian breadcrumbs
- 1/2 cup buttermilk
- 1/2 cup onion, minced
- 2 large eggs
- 1 cup grated Parmesan cheese (not the kind in the green can)
- 1/3 cup fresh Italian flat leaf parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 32 oz marinara sauce (homemade or jar)
- 1 1/2 cups shredded Italian blend cheese
- Fresh parsley minced (for garnish)
Instructions
- Preheat oven to 400 degrees F. Prep a 9×13 baking dish with cooking spray.
- Mix ground beef, ground pork, garlic, bread crumbs, buttermilk, onion, eggs, Parmesan cheese, parsley, oregano, salt, and pepper by hand until just combined, careful not to over-mix.
- Use a 1/4 – 1/3 cup scoop and form meatballs. (I use about 1/3 cup) Place the meatballs in the baking dish.
- Bake for 20 minutes.
- Lower oven temperature to 375 degrees F.
- Place meatballs on a plate. Drain excess grease from the baking dish.
- Pour about 1 cup marinara sauce in the bottom of the baking dish and spread to cover.
- Place meatballs in the pan in a single layer.
- Pour remaining marinara sauce over the top of the meatballs, then sprinkle the shredded Italian cheese blend over the top, so all the meatballs are covered in cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake, uncovered, for another 10-15 minutes, until the cheese is bubbly and golden.
- Garnish with fresh parsley if desired.
Omg delicious and easy. My kids loved them too!