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Meatball Parmesan is one of those slam-dunk dinners that checks every box: saucy, cheesy, and totally satisfying.
I wanted a version that gives you big, tender meatballs, deep browned flavor, and that melty mozzarella blanket you expect from a great red-sauce meal.
Serve over fresh pasta or in a slightly toasted roll for a hearty comfort food dinner.
My Inspiration
I’m the only one in my family who loves eggplant parmesan. But my family will never turn down a delicious homemade Italian inspired meatball.
I made this recipe so that I had a couple of options. Either I serve it with pasta and I have a version of cheesy spaghetti and (giant) meatballs, or I serve it on a toasted roll and create a meatball sub. Either way, the family loves it when I tell them it’s on the menu this week.
Ingredients and Supplies
You will find exact quantities and full directions in the recipe card below. Here are the stand-outs and what they bring to the party.
- Ground beef + ground pork: The mix keeps the meatballs juicy and flavorful. Beef gives structure while pork adds richness and a softer bite.
- Fresh parmesan in the meatballs: Salty, savory, and helps the meatballs brown beautifully. Grate it yourself for the best melt and flavor.
- Panko bread crumbs and eggs: Classic binders that keep the meatballs tender instead of dense.
- Onion and garlic: Brown the onion in the same pan after searing the meatballs to pull every last bit of fond into the sauce.
- High-quality marinara: Use your favorite jarred marinara or homemade. Pick one that tastes good right out of the jar because it is the backbone of the dish.
- Fresh whole-milk mozzarella: Slices melt into that signature ooey-gooey top. It’s what I use when I make my Mozzarella Stuffed Meatball Sliders.
- Gear: A large 12-inch oven-safe skillet is ideal so you can sear, simmer, and finish under heat without switching pans.
Tips and Tricks for Success
A few small technique tweaks make a big difference. These are the things I pay attention to after a lot of meatball testing.
- Mix gently: Combine the meatball mixture until it just holds together. Overworking compacts the meat and makes tough meatballs.
- Sear for flavor, not doneness: You are building a crust in hot oil. Let each side get nicely browned before you turn them. They will finish cooking in the sauce.
- Deglaze with onions: After searing, sauté diced onion in the same pan. The steam pulls up all those flavorful browned bits and sends them into the sauce.
- Simmer uncovered: A gentle simmer helps the meatballs absorb the sauce while the sauce concentrates. Taste and adjust salt at the end.
- Slice cheese, do not shred: Thick slices give you that stretchy, pizzeria-style melt.
- Serving ideas: Spoon over pasta, tuck into toasted hoagie rolls for meatball subs, or serve with garlic bread and a green salad.
- Storage and reheating: Refrigerate in sauce up to 4 days. Reheat gently on the stove with a splash of water, or cover and warm in a 325°F oven. Meatballs freeze well in sauce for up to 3 months.
Step-by-Step Instructions
The full recipe with amounts and detailed timing is in the recipe card below. Here is a high-level summary so you know what to expect.
- Make and shape meatballs: Combine meats, parmesan, breadcrumbs, eggs, herbs, and seasonings. Roll into large, palm-sized meatballs.
- Brown in an oven-safe skillet: Sear all sides in olive oil until deeply golden. Transfer meatballs to a plate.
- Build the base: Sauté onion in the same pan, scraping up the browned bits. Return meatballs to the skillet and cover with marinara.
- Simmer: Cook at a gentle bubble until the meatballs are cooked through and the sauce tastes concentrated and rich.
- Finish with mozzarella: Lay slices over the top and heat until melted and bubbly. Garnish with fresh basil or parsley and serve.
Final Thoughts
This is weeknight-friendly comfort food that tastes like it came from your favorite Italian restaurant.
Use a sauce you love, let the meatballs brown properly, and do not skimp on the cheese. You will get clean plates and requests for seconds.
Frequently Asked Questions
Here are a few questions I’ve gotten about this recipe.
Yes. Bake on a parchment-lined sheet at 425°F until browned, then transfer to the skillet with sauce to simmer. You will lose a little fond in the pan, but it still works well.
You can use all beef. Add an extra tablespoon of olive oil to the mix or a splash of milk to keep them tender.
Brown them in hot oil and turn gently with tongs, letting each side set before moving. If they flatten a bit, do not stress. Once they simmer in sauce, they will still look and taste great.
Yes. Sear meatballs and simmer in sauce, cool, then refrigerate. Reheat gently and add the mozzarella right before serving so it melts fresh.
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Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup parmesan finely grated
- 3 cloves minced garlic
- 1/4 cup minced fresh basil and/or Italian parsley leaves
- 1 cup panko bread crumbs
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes
- 2 large eggs
- 2 tablespoons olive oil
- 1 small diced red onion
- 48 ounces marinara sauce
- 8 ounces fresh whole milk mozzarella more if desired
Instructions
- In a large bowl, combine 1 pound ground beef, 1 pound ground pork, 1 cup parmesan, 3 cloves minced garlic, 1/4 cup minced fresh basil and/or Italian parsley leaves, 1 cup panko bread crumbs, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon ground pepper, 1/2 teaspoon red pepper flakes, and 2 large eggs. Mix well but try not to overwork the meat.
- Using a large 12" oven safe skillet, heat the 2 tablespoons olive oil over medium high heat. Use hands to shape large palm sized meatballs and gently set in hot oil. Cook all meatballs until crispy golden brown for 2-3 minutes per side (you will have to gently rotate each meatball several times). When the surface of each meatball has a fair amount of cooked exterior, set aside on plate.
- Add the 1 small diced red onion to the hot oil and use a wooden spoon to scrape the bottom of the pan. The moisture from the oven should allow all that wonderful flavor stuck to the pan to release. Once the onion has slightly browned, return meatballs to pan. Cover with 48 ounces marinara sauce. Allow sauce to come to a simmer and then reduce heat to the lowest point that still allows a gentle simmer. Let the meatballs cook in the sauce, uncovered, for 20 minutes.
- While the meatballs are cooking on the stove, preheat the oven to 400°F.
- Place the 8 ounces fresh whole milk mozzarella in a single layer on top of the meatballs. Place in preheated oven and allow to cook for about 5 minutes until the cheese is melted through.
- Garnish with additional basil and/or parsley. Serve atop pasta or with a bun to make an awesome meatball sub.
Notes
- Serving ideas: Spoon over pasta, tuck into toasted hoagie rolls for meatball subs, or serve with garlic bread and a green salad.
- Storage and reheating: Refrigerate in sauce up to 4 days. Reheat gently on the stove with a splash of water, or cover and warm in a 325°F oven. Meatballs freeze well in sauce for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Krissy! I make, or take ideas, from many of your recipes. Today I am making this into an infused dish and portioning it in my muffin pan. I’ve also been known to make meatballs on my grill! Girl, you gotta try it if you haven’t. Thanks for all the great recipes.
Both are great recommendations! Thanks for the comment and also for giving my recipes (or your own spin on them) a try!
This was really good but needed far longer than 20 minutes at a simmer.
We make a ton of casseroles, usually as a way to clear out the cupboards and freezer of things that have been up there too long. You can make them countless ways, and when you throw cheese on top, the kids will not complain about it. We primarily use condensed soups in these casseroles, but these sauces, with the variety of flavors they come in, would be a great substitute.