Ground beef, pork, breadcrumbs, garlic, Parmesan, and mozzarella—these easy baked meatballs are the ultimate comfort food win.
Okay, so picture this: I’m standing in my tiny, questionably-clean college apartment kitchen with a plastic mixing bowl from the dollar store and a dream—thinking I could make meatballs without a recipe, just vibes. Big mistake. I ended up with dry, flavorless blobs that somehow managed to burn and stay raw at the same time. And still, I ate them. Because broke.
Fast forward a few years, a couple of food blogs, and a minor obsession with Italian comfort food later… and these easy baked meatballs became my thing. You know when a recipe just feels like home? That’s this one for me. It’s the kind of dish I make on cold nights when I’ve had a long day or when I just want to feel like I sort of have it together (even if the laundry pile next to the couch says otherwise).
Why You’ll Love This Easy Baked Meatballs Recipe?
You know how sometimes you bite into a meatball and it’s just meh? These aren’t that. These easy baked meatballs are juicy, tender, and loaded with flavor because they start with sautéed onions and garlic (yes, that extra step makes a difference), get boosted by a panade (breadcrumb paste = secret weapon), and then? They bake right in marinara sauce. No frying. No grease fire waiting to happen.
And let’s not forget the melted mozzarella blanket on top. It’s that golden, bubbly crown that turns a solid dinner into something that makes people say “whoa” before they even sit down. I mean, come on—cheese makes everything better.
Ingredient Notes:
So here’s a little behind-the-scenes on what’s going into your new favorite meatball recipe.
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Ground beef & ground pork: This duo is where the richness comes from. Beef adds depth, pork brings the fat (read: flavor). If you only use beef, it works, but it’s not quite the same.
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Breadcrumbs + milk = panade magic: This is your no-dry-meatball insurance. A soft, creamy base that holds everything together.
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Parmesan cheese: Use the real stuff if you can—the kind you grate off the block. It gives that salty, nutty bite that takes these from good to “omg”.
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Egg: Pretty essential. It’s like the glue stick of meatball-making.
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Onion + garlic: Don’t skip the sautéing. Raw onion in a meatball is a textural nightmare. Trust me, I learned the hard way.
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Oregano, salt, pepper: Your flavor backbone. You could get fancy with fresh herbs, but dried oregano has that nostalgic Italian-American pizzeria flavor that hits just right.
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Marinara + mozzarella: It’s like putting your favorite hoodie on the meatballs. Cozy, familiar, cheesy… and hard to take off. Figuratively speaking.
How To Make Easy Baked Meatballs?
Step 1: Preheat + Prepare
Set your oven to 375°F. Grab your favorite casserole dish. Mine’s a hand-me-down from my mom, still stained with lasagna memories.
Step 2: Sauté the aromatics
Heat the olive oil in a skillet and cook your onions until they’re soft and a little golden. Add in the garlic—don’t let it burn! Just let it do its thing for about 30 seconds. Take the pan off the heat and set it aside.
Step 3: Panade party
In a big bowl, whisk the milk and egg. Stir in your breadcrumbs, Parmesan, oregano, salt, and pepper. Then, add in the sautéed onion and garlic. Give it a moment to hang out and become one cohesive, squishy paste.
Step 4: Meat time
Add the beef and pork to the panade mixture and gently mix it all up. Don’t mash it into oblivion—just until everything’s incorporated. Lumpy-looking is okay. Rustic, right?
Step 5: Shape ’em
Roll the mix into meatballs. About the size of a golf ball or your average ping pong. No ruler required. Place them in your casserole dish on top of most of the marinara.
Step 6: Bake (aka the set-it-and-forget-it part)
Spoon the rest of the marinara on top, cover with foil, and bake for 30 minutes. Put on a podcast, scroll through TikTok, or pretend to clean while they cook.
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Step 7: Cheese time
Uncover, sprinkle on the mozzarella like you mean it, and bake for 15 more minutes. Broil for the last minute or two if you want that bubbly, browned cheese top. Chef’s kiss.
Step 8: Finish + Serve
Sprinkle with parsley (or don’t) and let them rest a few minutes before serving. That sauce is lava-hot. You’ve been warned.
Storage Options:
Leftovers? Heck yes. These easy baked meatballs reheat like a dream. Toss ’em in an airtight container, stick them in the fridge for up to 4 days, and they’ll be your lunch hero all week.
Freezing? Totally. Let them cool completely, then freeze in portions (with sauce!). They’ll last up to 3 months. Reheat in the oven or microwave—maybe toss in a little extra sauce to keep things saucy.
Variations and Substitutions:
You ever look at a recipe and think, “What if I…” Yeah, same. Here’s what works:
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All beef: Totally fine. Just lean toward 80/20 so you’ve got enough fat to keep things juicy.
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No breadcrumbs? Try crushed crackers, oats, or almond flour if you’re going low-carb.
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Add a kick: Crushed red pepper, cayenne, or even a splash of hot sauce in the mix. You do you.
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No dairy? Use your favorite dairy-free cheese, or skip it. They’re still good.
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Sneaky veggies: Grated zucchini or carrots disappear into the mix and boost nutrition without screaming, “I’m healthy!”
What to Serve with Easy Baked Meatballs?
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Pasta. Obviously. It’s the Beyoncé to meatball Jay-Z.
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Garlic bread. Mandatory if you ask me.
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A big green salad. Because balance, and fiber.
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Mashed potatoes. Trust me—it’s not traditional, but it’s comforting as heck.
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Just a spoon. Late-night fridge meatball? Yes, I’ve done it. No regrets.
Frequently Asked Questions:
Can I prep these ahead of time?
Yes! Roll ’em, cover ’em, and refrigerate for up to 24 hours before baking. Or freeze the raw ones, then bake straight from frozen (add 5–10 extra mins).
Why are my meatballs dry?
Ah, the heartbreak. Could be lean meat, overmixing, or skipping the panade. Next time, be gentle and trust the squish.
Can I double the recipe?
Oh absolutely. And you should. Just use a bigger dish (or two). Freeze the extras. You’ll thank yourself on a rainy Thursday.
So, are you gonna make these easy baked meatballs or what?
I’d love to hear how it goes. Did you melt extra cheese on top? Did your kid eat three in one sitting? Did you burn your tongue because you couldn’t wait for them to cool? (Been there.) Drop me a comment or shoot me a message—let’s talk meatballs.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Baked Meatballs
Ingredients
Meatballs:
- 1 tbsp olive oil
- 1/2 c onion finely diced
- 3 cloves minced garlic
- 1/3 c Italian breadcrumbs
- 1/4 c Parmesan cheese grated from a block
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/3 c milk
- 1 large egg
- 1 pound ground beef
- 1/2 pound ground pork
Sauce + Cheese:
- 32 ounces marinara sauce
- 2 c shredded mozzarella cheese
- Fresh Parsley to garnish
Instructions
- Preheat your oven to 375°F.
- To start heat a skillet and sauté diced onions, in oil until they turn golden. Then add minced garlic. Cook it briefly. Set the mixture aside to cool.
- Next prepare the panade by combining breadcrumbs, Parmesan cheese dried oregano, kosher salt and pepper. In a bowl whisk an egg. Mix it with milk. Combine the dry mixtures together then incorporate the onions and garlic to create a smooth paste (panade).
- In a bowl combine ground beef and pork. Add the mixture. Gently mix everything until just combined. Shape the mixture into meatballs that are 1 ½ inches in size.
- Now it's time to assemble the dish. Take a 9x13-inch casserole dish. Pour three-quarters of the marinara sauce into it. Place the meatballs in the dish. Spoon the remaining sauce over them.
- Cover the dish with foil. Bake it for 30 minutes.
- After that remove the foil cover from the dish. Sprinkle shredded mozzarella cheese over the meatballs. Bake uncovered for 15 minutes. If desired you can broil for 1 to 2 minutes to achieve a finish on top.
- To complete your Easy Baked Meatballs experience garnish, with parsley while making sure to dab off any grease before serving these delightful cheesy treats!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
