If you are on the hunt for a cozy, comforting dish that will quickly become a household favorite, then you have to try this Meatballs Parmesan Casserole Recipe. It perfectly combines tender, juicy meatballs with rich marinara sauce and layers of bubbly, golden cheese to create a meal that feels like a warm hug on a plate. The balance of flavorful meat, fresh herbs, and hearty cheese makes this casserole a true crowd-pleaser that’s perfect for weeknight dinners or special occasions alike.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential, each playing a unique role in delivering the perfect texture, depth of flavor, and appealing color to this beloved Meatballs Parmesan Casserole Recipe. From the mix of ground meats to the fragrant herbs and cheeses, every component contributes something special.
- 3 slices white bread, crusts removed, diced: Acts as a binder that keeps the meatballs tender and moist inside.
- 1/2 cup cold milk (or water), plus more if needed: Soaks into the bread, adding moisture without making the mixture soggy.
- 1 pound lean ground beef (80/20 or 85/15): Gives rich flavor and the right fat content for juicy meatballs.
- 1 pound ground pork: Adds a slight sweetness and helps keep the meatballs tender.
- 1/2 cup finely grated Parmesan cheese, divided: Brings savory sharpness and depth to both the meatballs and the topping.
- 1 large egg: Binds all the ingredients together for perfectly shaped meatballs.
- 3 cloves garlic, minced: Infuses the meatballs with aromatic warmth and flavor.
- 2 tablespoons parsley, finely chopped, plus more for garnish: Adds a fresh, herbal note and a pop of green color.
- 1 teaspoon fine sea salt: Enhances all the flavors with just the right seasoning.
- 1/2 teaspoon freshly cracked black pepper: Offers a subtle kick and complexity.
- Oil for frying (extra light olive oil recommended): Provides a crispy browned exterior without overpowering the meatballs.
- 3 cups marinara sauce, homemade or store-bought: The rich, tangy base that keeps everything moist and ties the dish together.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully, creating irresistible stretch and creaminess on top.
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 until it’s soft and mashable. This simple trick keeps the meatballs juicy and tender. Then in a large mixing bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix everything gently until just combined to avoid tough meatballs.
Step 2: Shape and Brown the Meatballs
Form the mixture into golf-ball-sized meatballs with your hands, making sure they’re evenly sized so they cook uniformly. Heat some oil in a skillet over medium heat and brown the meatballs on all sides, which will take about 8 minutes per batch. This caramelization step adds incredible flavor and a lovely texture to the finished dish.
Step 3: Assemble the Casserole
Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch casserole dish. Arrange the browned meatballs in a single layer over the sauce, then pour the remaining marinara sauce on top. Sprinkle the rest of the Parmesan cheese and all the shredded mozzarella over everything. Cover the dish tightly with foil to keep the moisture in while baking.
Step 4: Bake to Perfection
Place the casserole in the oven preheated to 400°F (200°C) and bake for 30 minutes. This step finishes cooking the meatballs thoroughly and melts the cheese into a bubbly, golden layer that’s impossible to resist. Once out of the oven, let it rest for a few minutes before serving.
How to Serve Meatballs Parmesan Casserole Recipe
Garnishes
Fresh parsley sprinkled over the top brings a burst of color and a refreshing contrast to the rich cheese and meat. Some extra shaved Parmesan on the side can elevate each bite even more.
Side Dishes
This casserole pairs beautifully with a simple green salad dressed in lemon vinaigrette to balance the richness, or garlic bread to sop up every last bit of flavorful sauce. Steamed vegetables or roasted potatoes also make fantastic complements.
Creative Ways to Present
For a fun twist, try serving the meatballs over creamy polenta or spaghetti tossed in a light garlic oil instead of baking in a casserole. You can also spoon the sauced meatballs into small ramekins for individual servings, perfect for parties or family-style dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Meatballs Parmesan Casserole Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld more over time, making reheated portions just as delicious as fresh.
Freezing
This casserole freezes beautifully before baking or after it has been cooked. If freezing raw, assemble the dish completely, cover tightly with foil and plastic wrap, and freeze for up to 3 months. For cooked leftovers, portion into airtight containers and store similarly.
Reheating
Reheat leftovers in the oven at 350°F until warmed through and the cheese is bubbly again, about 20 minutes. Microwaving also works fine for a quick meal; just cover loosely to avoid drying out the meatballs.
FAQs
Can I use all beef instead of ground beef and pork?
Absolutely! Using only ground beef is fine and will still yield delicious meatballs, though mixing pork adds extra moisture and flavor that makes the dish stand out.
Is it necessary to brown the meatballs before baking?
Browning is highly recommended because it adds beautiful flavor and texture that baking alone can’t achieve. However, if you’re short on time, you can skip this step and bake them directly in the sauce.
Can I make this recipe gluten-free?
Yes, you can substitute the white bread with gluten-free bread or breadcrumbs to keep the meatballs tender without gluten.
What type of marinara sauce works best?
Both homemade and high-quality store-bought marinara sauces work well. A sauce with good acidity and fresh tomato flavor balances the richness of the cheese and meat perfectly.
How can I add more vegetables to this casserole?
Try mixing finely grated carrots, zucchini, or spinach into the meatball mixture for extra nutrition without altering the classic taste too much.
Final Thoughts
There is something truly magical about this Meatballs Parmesan Casserole Recipe that brings both comfort and joy to the dinner table. It’s a fantastic way to create a satisfying, flavorful meal that will delight everyone you share it with. Whether you’re making it for your family or hosting friends, this casserole has a way of turning an ordinary night into a memorable feast. I can’t wait for you to try it and fall in love just like I did!
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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
This Meatballs Parmesan Casserole is a comforting Italian-American classic featuring tender, flavorful meatballs made from a mix of ground beef and pork. Simmered in rich marinara sauce and topped with melted mozzarella and Parmesan cheese, this hearty baked dish is perfect for family dinners or special occasions.
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 the oven to 400°F (200°C). Soak the diced white bread in cold milk for 5 minutes until softened. Mash the soaked bread well to remove excess moisture.
- Mix ingredients: In a large mixing bowl, combine the mashed bread, ground beef, ground pork, half of the grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Shape and brown: Form the meat mixture into golf-ball-sized meatballs. Heat a skillet over medium heat and add a splash of extra light olive oil. Brown the meatballs on all sides for about 8 minutes per batch to develop a nice crust.
- 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. Pour the remaining marinara sauce over the meatballs, then sprinkle with the remaining Parmesan cheese and shredded mozzarella cheese.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes, or until the meatballs are cooked through and the cheese is melted and bubbly.
- Serve: Remove from oven, garnish with fresh parsley, and serve hot as a comforting and satisfying main course.
Notes
- Soaking the bread in milk helps keep the meatballs tender and moist.
- Using a mix of ground beef and pork adds flavor and richness.
- Browning meatballs before baking enhances texture and flavor.
- You can use store-bought marinara sauce for convenience or homemade for a fresher taste.
- Ensure the casserole is covered with foil while baking to keep meatballs moist.
- For a gluten-free version, substitute the bread with gluten-free bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
