Description
This Meatballs Parmesan Casserole is a comforting Italian-American classic featuring tender meatballs made from ground beef and pork, simmered in rich marinara sauce, and topped with melty mozzarella and Parmesan cheeses. Perfect for a family dinner, this baked casserole combines homemade flavors with easy preparation, delivering a hearty and satisfying meal.
Ingredients
Scale
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
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare meatballs: Preheat your oven to 400°F (200°C). Soak the diced white bread in the cold milk for about 5 minutes until softened, then mash it lightly with a fork to create a bread paste. In a large mixing bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape and brown meatballs: Form the meat mixture into golf-ball-sized balls. Heat a skillet over medium heat with a bit of extra light olive oil. Brown the meatballs evenly on all sides, cooking about 8 minutes per batch, to develop a flavorful crust and lock in moisture.
- 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 in a single layer.
- Add toppings and bake: Spoon the remaining marinara sauce over the meatballs. Sprinkle with the remaining Parmesan cheese and then top with shredded mozzarella. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes, or until the meatballs are fully cooked through and the cheese is melted and bubbly.
- Serve: Remove the foil and garnish with freshly chopped parsley. Serve hot as a comforting main dish, perfect paired with pasta, a green salad, or crusty bread.
Notes
- Use lean ground beef with about 15-20% fat for juicier meatballs.
- Soaking the bread in milk adds moisture and tenderness to the meatballs.
- You can substitute water for milk to make this recipe dairy-free, but milk provides better flavor.
- Browning the meatballs before baking improves flavor and texture.
- Feel free to add red pepper flakes for a spicy kick in the meatball mixture or marinara.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
