Name: Meatball Parmigiana
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb lean ground beef; 1 lb ground pork; 1 large egg (beaten); 1/3 cup Italian breadcrumbs; 1/4 cup Parmesan cheese (grated); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion granules; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup fresh parsley (chopped); 3 cups marinara sauce; 1 1/2 cup mozzarella cheese (shredded); 1/4 cup Parmesan cheese (grated); 6-8 fresh basil leaves (roughly shredded)

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This meatball parmigiana casserole is the coziest Italian-inspired weeknight meal! With juicy meatballs smothered in a rich and hearty marinara sauce and topped with bubbling cheese, this is a recipe both kids and adults will adore.

And for more delicious recipes with ground beef, try these Ground Beef Gnocchi or this Beef Enchilada Soup!

Meatball Parmigiana is simply a family dinner dream come true - juicy meatballs made from a perfect blend of lean beef and pork, covered in rich marinara sauce, and layered with gooey mozzarella and fresh Parmesan. Just look at all that cheesy goodness!

And the best part is that you don't even have to pre-cook the meatballs. It's a major time saver, and since everything cooks in one dish, cleanup is really easy. Talk about those weeknight wins!

Why you'll love this baked meatball parmigiana

The homemade meatballs are packed with flavor thanks to just the right mix of seasoning, making them taste like they came straight from an Italian kitchen.
The combination of juicy meatballs, marinara, and melty cheese is pure comfort food at its best.
It's super versatile - pile it on pasta, pair it with a salad, or make the most epic meatball sub with the leftovers.

What you'll need

Meat - I use a mix of lean ground beef (80/20 or 85/15) and ground pork (80/20) for the perfect balance of flavor and juiciness in the meatballs.

Egg - The beaten egg helps bind all the ingredients together.

Italian breadcrumbs - These add a lovely texture and help keep the meatballs moist without being too dense.

Parmesan cheese - For that fantastic flavor boost! We're putting it in the meatballs and sprinkling it on top before baking. Because you can't have too much Parmesan!

Aromatics - Dried basil and oregano are essential for that classic Italian taste; I also add garlic powder, onion granules and parsley for an extra savory kick.

Marinara sauce -A good quality marinara sauce makes all the difference; you can use your favorite shop-bought marinara or make your own.

Mozzarella cheese - Shredded mozzarella melts beautifully over the meatballs, creating that gooey, absolutely irresistible cheesy layer.

Pro tip

Use a meat thermometer to make sure your meatballs reach an internal temperature of 165°F (74°C) so they're perfectly cooked while staying nice and juicy!

How to make meatball parmesan bake

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, herbs, spices, and parsley in a bowl, then shape into even-sized meatballs.

Preheat your oven to 375°F (190°C) and arrange the meatballs snugly in an oiled large baking dish.

Pour the marinara sauce over the meatballs and top with shredded mozzarella and extra Parmesan.

Bake for about 40 minutes until the meatballs are cooked through and the cheese is bubbly, then let rest before topping with fresh basil and serving with your favorite sides.

Substitutions and variations

Use whatever ground meat you like - go all beef, all pork, or even swap in ground turkey or chicken if you want something a bit lighter.
If you're into spice, throw some red pepper flakes into the meat mixture or sprinkle them over the marinara.
Toss some sautéed spinach, mushrooms, or even roasted eggplant into the baking dish for a hearty, veggie-packed twist.

Helpful tips

Take your time mixing the meatball ingredients so everything's evenly combined, but don't overdo it, or you'll end up with tough meatballs.
Roll the meatballs lightly in your hands-packing them too tightly can make them dense instead of juicy.
Aim for the same-size meatballs so they cook evenly; you can use a cookie scoop for that.
Give the meatballs a bit of space, so they cook evenly, and the sauce has room to bubble around them.
Check the dish at around 35 minutes. The cheese should be golden and bubbly-don't let it go too far or it might dry out.

What to serve with this meatballs parmesan casserole

Over spaghetti or fettuccine
With garlic bread or cheesy breadsticks
Over creamy polenta
With a side of roasted potatoes
Or with mashed potatoes!

Leftovers and storage

Let the meatball parmigiana cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions in short bursts.
Wrap the cooled casserole tightly in foil or transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

More cozy dinner recipes

If you've tried this meatball parmigiana recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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