Meatball Parmesan
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This baked Meatball Parmesan recipe features traditional meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. A classic and simple dish that is beautiful yet delicious.
Meatball Parmesan
Meatballs are a staple at our house. I make them often and I make them many different ways. I decided to make these meatballs with ground pork, if you’ve never played around with pork meatballs I highly recommend them! As far as the recipe for this baked Meatball Parmesan, it’s pretty much my generic meatballs recipe I use all the time, a couple eggs, some breadcrumbs, salt and pepper, an onion and some herbs. So simple but packed full of so much flavor!
These little orbs of goodness come in so many different forms. At the bottom of the page I’ve listed some recipes for other delicious meatballs here on the blog, so keep scrolling if you’re looking for a bit of inspiration.
In terms of what exactly makes this recipe different, today I decided to bake this Meatball Parmesan as I was looking for a bit of a healthier meal. Regardless of how they’re cooked these meatballs are packed full of flavor, so let’s get into it!
Ingredients In Meatball Parmesan
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Pork – We’re using ground pork today, don’t worry about the fat content as it’ll be left on the pan once we’re done baking.
- Onion – One medium sized onion chopped up, look for something that cooks down well like a white or yellow onion.
- Eggs – The binder to our Meatball Parmesan!
- Breadcrumbs – Breadcrumbs soak up some of the liquid in our meatballs so that they stay more moist, it prevents a tough finished dish.
- Herbs & Seasoning – Dried oregano, basil, salt and pepper is all we’re going to be using today.
- Cheese – Mozzarella and Parmesan are what we’re using today for sharp flavor and ooey gooey cheese stretch, hence why it’s called Meatball Parmesan!
- Marinara sauce – Store bought works perfectly fine and is what I used today but if you’d like to make your own, try this recipe from the blog.
What Other Types of Meat Can I Use?
I love using pork in my meatballs because they always turn out so juicy from the higher fat content. You can use any type of ground meat that you like! Keep in mind that meat with a lower fat content like turkey, chicken, or lean ground beef will yield dryer meatballs. You can mix a lean type of meat with something fattier like lamb, regular ground beef, or pork.
How To Make Meatball Parmesan
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare your oven: Preheat your oven to 375 F degrees. Spray a baking sheet with cooking oil in the meantime.
- Combine the meatballs: In a large bowl add ground pork, onion, eggs, breadcrumbs, oregano, basil and season with salt and pepper. Mix everything with your hands and form into 24 meatballs. Place meatballs onto the baking sheet and place in the oven. Bake for about 35 to 40 minutes or until meatballs are cooked through.
- Introduce the sauce: Pour half a cup of marinara sauce onto the bottom of a skillet. Arrange the Meatball Parmesan in the skillet, then top each meatball with some of the remaining marinara sauce. Cook on medium heat for about 5 minutes or until sauce is bubbly.
- Finish The Meatball Parmesan: Sprinkle meatballs with mozzarella and Parmesan cheese and place in the oven for another 5 minutes or until the cheese melts. Garnish with some extra basil if preferred.
Tips For Making The Best Meatball Parmesan
- Meatballs are great baked, because most of the fat from the meat is left in the pan and you end up with somewhat lean meatballs. You need to make sure you introduce a sauce at the end however to prevent them getting dry.
- Make sure you grate your cheese fresh, it makes a big difference. Also grate your onion instead of chopping it, so much easier!
- Fresh breadcrumbs over store bought will make a world of difference flavor and moisture wise!
- If you find your meatballs are a little tough, try subbing the breadcrumbs for cubed meat soaked in a little milk, it’s a traditionally Italian way to retain some moisture.
- Still find your meatballs aren’t turning out the way you like? Consult this page to see if you’re making any meatball blunders.
How To Serve Meatball Parmesan
This Meatball Parmesan can be served in a variety of ways on a variety of dishes, feel free to get creative with them!
- Over pasta.
- Spooned over fluffy mashed potatoes.
- It pairs perfectly with my creamy polenta.
- Stuffed into sandwiches, think meatball sub but better than you ever imagined it could be.
- Transform these bad boys into little sliders, yum!
How To Store Leftover Meatballs
This Meatball Parmesan recipe will last 3 – 4 days in the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with. Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they’ll keep for up to 3 months.
Craving More Meatballs? Try These Delicious Recipes
- Porcupine Meatballs
- Salisbury Steak Meatballs
- Swedish Meatballs
- Philly Cheese Steak Meatballs
- Sweet Potato Turkey Meatballs
- Cranberry Meatballs
- Greek Meatballs
- Firecracker Meatballs
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Meatball Parmesan
Prep: 20 mins
Cook: 55 mins
Total: 1 hr 15 mins
Serves: 24
This baked Meatball Parmesan recipe features traditional meatballs smothered in a delicious marinara sauce and topped with Mozzarella and Parmesan cheese. A classic and simple dish that is beautiful yet delicious.
Ingredients
- 1 1/2 lb ground pork
- 1 medium onion chopped
- 2 eggs
- 1/2 cup breadcrumbs
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Preheat oven to 375 F degrees. Spray a baking sheet with cooking oil.
- In a large bowl add ground pork, onion, eggs, breadcrumbs, oregano, basil and season with salt and pepper. Mix everything with your hands and form into 24 big meatballs. There should be enough for 24 meatballs. Place meatballs onto the baking sheet and place in the oven. Bake for about 35 to 40 minutes or until meatballs are cooked through.
- Pour half a cup of marinara sauce onto the bottom of a skillet. Arrange the meatballs in the skillet, they and top each meatball with some of the remaining marinara sauce. Cook on medium heat for about 5 minutes or until sauce is bubbly.
- Sprinkle meatballs with mozzarella and Parmesan cheese and place in the oven for another 5 minutes or until the cheese melts. Garnish with some extra basil if preferred.
Recipe Notes
This recipe yields 24 meatballs, nutritional information is per meatball.
Can I use any other type of meat: Any ground meat would work. Ground beef would work great as well. You can also combine meats like ground pork and ground beef together.
Can I fry these: Yes! Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.
Leftovers: This Meatball Parmesan recipe will last 3 - 4 days in the fridge if stored in an airtight container. To freeze just place the cooked meatballs on a baking sheet and freeze separately to begin with. Transfer them to a freezer bag or otherwise airtight container and place back in the cold and they'll keep for up to 3 months.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1meatballCalories: 111kcal (6%)Carbohydrates: 2g (1%)Protein: 7g (14%)Fat: 7g (11%)Saturated Fat: 3g (19%)Cholesterol: 38mg (13%)Sodium: 185mg (8%)Potassium: 134mg (4%)Vitamin A: 105IU (2%)Vitamin C: 1.2mg (1%)Calcium: 49mg (5%)Iron: 0.6mg (3%)
Kathy says
Is that a mistake 40 minutes??
Jo Cooks Team 2 says
Nope!