Meatball Parmesan Casserole
Juicy, tender meatballs simmered in a rich marinara sauce, then baked under a blanket of melted mozzarella and sharp Parmesan. A hearty, crowd-pleasing casserole that brings the classic meatball sub to your dinner table.
For 4 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, 1/2 cup of the Parmesan cheese, beaten egg, minced garlic, onion powder, oregano, salt, pepper, and chopped parsley. Use your hands to gently mix until just combined. Avoid overworking the mixture to ensure tender meatballs.
Roll the meat mixture into 16-20 meatballs, about 1.5 inches in diameter. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Working in batches to avoid crowding the pan, carefully place the meatballs in the hot skillet. Brown them on all sides, which should take about 5-7 minutes per batch. The meatballs do not need to be cooked through. Transfer the browned meatballs to a plate.
Assemble the casserole. Spread half of the marinara sauce (about 1.5 cups) evenly across the bottom of the prepared baking dish. Arrange the browned meatballs in a single layer over the sauce. Pour the remaining marinara sauce over the meatballs, ensuring they are fully coated.
Top the casserole by sprinkling the shredded mozzarella cheese evenly over the meatballs and sauce. Finish by sprinkling the remaining 1/4 cup of Parmesan cheese over the mozzarella.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. The internal temperature of the meatballs should reach 165°F (74°C).
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Garnish with additional fresh parsley or basil if desired. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender meatballs, use a gentle touch when mixing and forming. Overworking the meat can make them tough.
- 2Browning the meatballs before baking is a crucial step for developing a deep, savory flavor and a pleasant texture.
- 3Use freshly grated cheeses. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly.
- 4This dish is perfect for meal prep. Assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
- 5Don't skip the resting period after baking. It allows the casserole to set, making it easier to serve and improving the texture.
Adapt it for your goals.
Meat Substitution
Use all ground beef, or substitute with ground turkey or chicken for a leaner version. Note that poultry meatballs may be slightly drier.
Add VegetablesAdd Vegetables
Sauté sliced mushrooms, onions, and bell peppers and add them to the marinara sauce for extra flavor and nutrients.
Spicy VersionSpicy Version
Add 1/2 to 1 teaspoon of red pepper flakes to the meatball mixture for a spicy kick.
Cheese VariationCheese Variation
Incorporate slices of provolone cheese under the mozzarella for a classic Italian-American deli flavor.
Why this is on our healthy list.
Excellent Source of Protein
The combination of ground beef and pork provides a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Rich in Calcium
The generous amounts of mozzarella and Parmesan cheese contribute significant calcium, which is vital for maintaining strong bones and teeth.
Contains Lycopene
The marinara sauce, made from cooked tomatoes, is a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Frequently asked questions
A typical serving of this Meatball Parmesan Casserole contains approximately 650-750 calories, depending on the specific fat content of the meat and the type of marinara sauce used.