There is something incredibly comforting and irresistible about a rich, cheesy casserole, and the Meatballs Parmesan Casserole Recipe captures that essence perfectly. This dish brings together tender, flavorful meatballs baked in a luscious marinara sauce, layered with generous amounts of mozzarella and Parmesan cheese, making each bite a delightful harmony of textures and tastes. Whether you’re craving a hearty weeknight dinner or a crowd-pleasing meal for friends and family, this recipe is a guaranteed winner that feels both classic and special.
Ingredients You’ll Need
The ingredients for this Meatballs Parmesan Casserole Recipe are wonderfully simple but essential to achieving the perfect balance of flavor, moisture, and texture. Each component, from the ground meats to fresh herbs and cheeses, plays a crucial role in turning basic pantry staples into something truly memorable.
- White bread (3 slices): Removes the crust and dices it to soak up moisture, ensuring tender meatballs that hold together well.
- Cold milk (1/2 cup): Softens the bread and adds juiciness to the meat mixture without overpowering flavor.
- Lean ground beef (1 pound): Provides richness and depth with a hearty texture.
- Ground pork (1 pound): Adds extra moisture and a slight sweetness for beautifully balanced meatballs.
- Parmesan cheese (1/2 cup, divided): Used both inside and on top, it infuses a nutty, savory punch.
- Large egg (1): Acts as a binder for the meat mixture, keeping meatballs intact while baking.
- Garlic (3 cloves, minced): Brings aromatic warmth and a bit of bite that wakes up the palate.
- Parsley (2 tablespoons, finely chopped plus more for garnish): Offers a fresh, bright note that balances richness.
- Fine sea salt (1 teaspoon): Enhances all the flavors perfectly.
- Freshly cracked black pepper (1/2 teaspoon): Adds subtle heat and complexity.
- Oil for frying (extra light olive oil recommended): Helps achieve a beautiful golden crust on the meatballs.
- Marinara sauce (3 cups): The flavorful sauce base that bathes the meatballs in tangy, herby goodness.
- Shredded mozzarella cheese (1 1/2 cups): Melts into gooey, stringy perfection and tops the casserole with cheesy bliss.
How to Make Meatballs Parmesan Casserole Recipe
Step 1: Prepare the Meatball Mixture
Start by soaking the diced white bread in cold milk for about 5 minutes to create a soft, flavorful binder. Then mash the bread until smooth. In a large bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Gently mix everything until just combined—overmixing can lead to tough meatballs, so take care to keep it light and tender.
Step 2: Shape and Brown the Meatballs
Form the mixture into golf-ball-sized meatballs, making sure they’re reasonably uniform for even cooking. Heat up a skillet with a little extra light olive oil over medium heat. Brown the meatballs on all sides, giving them a beautiful caramelized crust that locks in flavor, about 8 minutes per batch. Don’t worry about cooking them through at this stage since they will finish baking in the casserole.
Step 3: Assemble the Casserole
Preheat your oven to 400°F (200°C). Spread 1 cup of your marinara sauce evenly in the bottom of a 9×13 inch casserole dish. Arrange the browned meatballs over the sauce in a single layer. Pour the remaining marinara sauce over the meatballs, then sprinkle with the remaining Parmesan cheese and all of the shredded mozzarella. Cover the dish with foil to keep everything moist and bake for 30 minutes, or until the meatballs are cooked through and the cheese on top is melted and bubbly.
Step 4: Final Touches and Serve
Once out of the oven, uncover the casserole and let it rest for a few minutes. Garnish generously with freshly chopped parsley for a pop of color and herbaceous brightness. Serve hot, and watch your loved ones dig eagerly into this comforting, cheesy delight.
How to Serve Meatballs Parmesan Casserole Recipe
Garnishes
Fresh parsley is a simple yet effective garnish that adds a fresh contrast to the richness of this Meatballs Parmesan Casserole Recipe. You can also sprinkle a bit more grated Parmesan or even a handful of chopped basil for an extra herbaceous punch.
Side Dishes
This casserole pairs beautifully with a crisp green salad dressed in a light vinaigrette to cut through the richness. Garlic bread or a warm baguette also works wonderfully to soak up any extra marinara sauce left on the plate. For a heartier meal, consider creamy mashed potatoes or roasted vegetables alongside.
Creative Ways to Present
For a family dinner, serve the casserole straight from the baking dish for a homey vibe. If hosting, try plating individual portions topped with microgreens or basil leaves for a refined look. Alternatively, scoop the meatballs and sauce over polenta or pasta for variety without losing that comforting essence.
Make Ahead and Storage
Storing Leftovers
Leftover Meatballs Parmesan Casserole Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen after resting, making for excellent next-day meals.
Freezing
You can freeze the casserole either before or after baking. Just cover it tightly with foil and plastic wrap, then freeze for up to 3 months. To reheat, thaw overnight in the fridge before baking or warming.
Reheating
Reheat individual portions in the microwave, covered to maintain moisture, or warm the entire casserole in a 350°F oven until heated through and bubbly once again—usually about 20-25 minutes.
FAQs
Can I use all beef instead of mixing pork and beef?
Absolutely! While the combination of pork and beef adds extra juiciness and flavor, using all beef will still yield delicious meatballs. Just consider slightly increasing fat content (80/20 ratio) for best results.
Is it okay to use store-bought marinara sauce?
Yes, store-bought marinara works wonderfully in this recipe, especially if you select a high-quality one with fresh, simple ingredients. It saves time while still delivering great flavor.
Can I prepare the meatballs ahead of time?
Yes! You can prepare and brown the meatballs a day in advance. Store them in the refrigerator and assemble the casserole right before baking for convenience.
How do I know when meatballs are fully cooked?
When baked in the casserole, the meatballs should be cooked through after 30 minutes at 400°F. They should no longer be pink inside, and the juices run clear. Using a meat thermometer to check for 160°F internal temperature is a reliable method.
Can I make this recipe gluten-free?
To make this casserole gluten-free, substitute the white bread with a gluten-free alternative and ensure the marinara sauce is gluten-free as well. This swap keeps the texture and flavor intact without gluten.
Final Thoughts
If you’re looking for a crowd-pleasing, comforting meal that will warm hearts and fill bellies, this Meatballs Parmesan Casserole Recipe is an absolute must-try. From the tender meatballs bathed in marinara to the irresistible layers of melted cheese, every bite feels like a cozy hug. So grab your ingredients, roll up your sleeves, and dive into this delicious experience that is sure to become a beloved staple in your kitchen!
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Meatballs Parmesan Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A hearty Meatballs Parmesan Casserole combining tender beef and pork meatballs simmered in marinara sauce and baked under a layer of melted mozzarella and Parmesan cheeses. Perfectly browned meatballs add rich flavor, making this casserole a comforting and easy meal for family dinners.
Ingredients
Meatballs
- 3 slices white bread, crusts removed, diced
- 1/2 cup cold milk (or water), plus more if needed
- 1 pound lean ground beef (80/20 or 85/15)
- 1 pound ground pork
- 1/4 cup finely grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons parsley, finely chopped, plus more for garnish
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- Oil for frying (extra light olive oil recommended)
Casserole
- 3 cups marinara sauce, homemade or store-bought
- 1/4 cup finely grated Parmesan cheese (remaining half)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare meatballs: Preheat your oven to 400°F (200°C). Soak the diced bread in cold milk for about 5 minutes until soft, then mash it to create a moist base. In a large bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape and brown: Form the mixture into golf-ball-sized meatballs, ensuring even sizing for uniform cooking. Heat oil in a skillet over medium heat and brown the meatballs on all sides, turning carefully, about 8 minutes per batch, until golden but not fully cooked through.
- Assemble casserole: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch casserole dish. Arrange the browned meatballs over the sauce in a single layer. Pour the remaining marinara sauce over the meatballs. Sprinkle the remaining Parmesan cheese evenly, then top with shredded mozzarella cheese.
- Bake: Cover the casserole dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes. This allows the meatballs to cook through thoroughly and the cheese to melt into a bubbly, golden crust.
- Serve: Once baked, remove the foil and garnish with additional fresh parsley. Serve the casserole hot alongside your favorite sides or a fresh salad for a complete meal.
Notes
- Using a mix of beef and pork adds flavor and tenderness to the meatballs.
- If the mixture feels too dry, add a splash of milk to keep meatballs moist.
- Browning meatballs before baking helps lock in juices and adds a rich flavor.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free version, substitute bread with gluten-free bread.
