Description
Baked Meatballs with Marinara Sauce and Cheese
Tender meatballs baked in marinara sauce and topped with melted cheese, making for a hearty and delicious meal.
Ingredients
:
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1 egg
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tbsp dried oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley
For the Sauce:
2 cups marinara sauce
1 tbsp olive oil
1 tsp garlic, minced
1 tsp dried basil
Salt and pepper to taste
For the Cheese:
1 ½ cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
:
Make the Meatballs:
Preheat your oven to 375°F (190°C). In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, pepper, and parsley. Mix until well combined.
Shape the mixture into meatballs, about 1-1½ inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through.
Make the Sauce:
While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
Add the marinara sauce, basil, salt, and pepper, and bring to a simmer. Let it cook for 10 minutes.
Combine Meatballs and Sauce:
Once the meatballs are baked, transfer them to the skillet with the marinara sauce. Spoon the sauce over the meatballs and let them simmer in the sauce for 10-15 minutes.
Top with Cheese:
Preheat your broiler. Sprinkle the shredded mozzarella and grated Parmesan over the meatballs. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with extra fresh parsley and serve the meatballs with pasta, garlic bread, or a salad.
Enjoy your delicious baked meatballs with marinara sauce and cheese!
Step-by-Step Guide
Follow this detailed process for perfect baked meatballs. First, preheat your oven to 375°F (190°C). In a large bowl, gently combine all meatball ingredients with your hands or a fork, being careful not to overmix, which can make the meatballs tough. Use a cookie scoop or tablespoon to portion the mixture, then roll into uniform 1.5-inch balls for even cooking. Bake on a parchment-lined sheet for 20-25 minutes. While they bake, prepare your sauce by sautéing garlic in olive oil until fragrant, then simmering with marinara and seasonings. Once meatballs are cooked, nestle them into the sauce in an oven-safe skillet. Top with cheeses and broil on high for 2-3 minutes, watching closely until golden and bubbly.
Serving Suggestions
These cheesy meatballs are incredibly versatile. For a classic Italian dinner, serve them over a bed of spaghetti or rigatoni. They also make a fantastic sub sandwich filling on a toasted hoagie roll. For a low-carb option, pair them with zucchini noodles or a crisp side salad. They can be served as a hearty appetizer for a party, kept warm in a slow cooker with extra sauce. Don’t forget a side of garlic bread for dipping into the delicious sauce.
How-to Summary
To summarize: mix meatball ingredients gently, form into balls, and bake at 375°F for 20-25 mins. Simultaneously, simmer marinara sauce with garlic and basil. Combine baked meatballs with sauce in an oven-safe dish, top with mozzarella and Parmesan, and broil for 2-3 minutes until cheese is melted and golden.
Frequently Asked Questions
Can I make the meatballs ahead of time? Yes, you can prepare and shape the meatballs up to a day in advance. Store them covered in the refrigerator on the baking sheet until ready to cook. You can also fully cook and freeze them for up to 3 months.
What’s the best way to keep meatballs tender? Avoid overmixing the meatball mixture and handle it as little as possible. Using a combination of meats with higher fat content (like 80/20 beef or a pork blend) also helps retain moisture.
Can I cook the meatballs directly in the sauce instead of baking? While baking creates a firmer, caramelized exterior, you can simmer raw meatballs in the sauce for 30-40 minutes. Ensure the sauce is at a gentle simmer and not boiling to prevent them from breaking apart.
What cheese can I use instead of mozzarella? Provolone, fontina, or an Italian cheese blend are excellent substitutes. For a sharper flavor, try adding some Asiago or Pecorino Romano.
How do I know when the meatballs are fully cooked? The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C). Visually, they should be browned and no longer pink in the center.
Common Mistakes to Avoid
- Overmixing the meat: This develops the proteins and leads to dense, tough meatballs. Mix just until ingredients are combined.
- Using only lean meat: Meat with too little fat (like 95% lean beef) will result in dry meatballs. A fat content of 15-20% is ideal.
- Skipping the broiler step: Simply melting the cheese in the oven won’t give you the same golden, bubbly top. A brief broil is essential.
- Crowding the baking sheet: Place meatballs with space between them to allow for proper air circulation and browning.
- Not tasting the sauce: Always season your sauce to taste before adding the meatballs, as the cheeses will add saltiness.
Conclusion
This recipe for Baked Meatballs with Marinara and Cheese delivers a comforting, crowd-pleasing meal that is deceptively simple to master. By following the step-by-step guide and heeding the common pitfalls, you can achieve tender, flavorful meatballs every time. Its flexibility for make-ahead preparation and various serving options makes it a reliable staple for busy weeknights or casual entertaining. The combination of savory meat, rich sauce, and melted cheese is a timeless winner that is sure to become a favorite in your recipe collection.