Baked Meatballs with Marinara and Mozzarella Cheese

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🍽️ Baked Meatballs with Marinara and Mozzarella Cheese

Description

Baked Meatballs with Marinara and Mozzarella Cheese is a hearty, comforting dish that combines juicy, oven-baked meatballs with a rich marinara sauce and a gooey layer of melted mozzarella. It’s a family-friendly recipe perfect for weeknight dinners or casual gatherings. Serve it with pasta, garlic bread, or a fresh salad for a full Italian-inspired meal.

Ingredients for Baked Meatballs with Marinara and Mozzarella Cheese

  • 1 lb (450 g) ground beef (or mix of beef & pork)

  • ½ cup breadcrumbs (Italian seasoned or plain with added herbs)

  • ÂĽ cup grated Parmesan cheese

  • 1 large egg

  • 2 cloves garlic, minced

  • 2 tbsp fresh parsley, chopped (or 1 tsp dried)

  • 1 tsp onion powder

  • 1 tsp Italian seasoning

  • 1 tsp salt

  • ½ tsp black pepper

For Baking:

  • 2 cups marinara sauce (homemade or store-bought)

  • 1 ½ cups shredded mozzarella cheese

  • 2 tbsp grated Parmesan (for topping)

  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.

  2. Make the meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, onion powder, Italian seasoning, salt, and pepper. Mix gently until combined.

  3. Shape into 1–1.5-inch meatballs and place them on a lined baking sheet.

  4. Bake for 15–18 minutes until browned and cooked through.

  5. Assemble the dish: Transfer meatballs into a baking dish, pour marinara sauce over them, and sprinkle with mozzarella and Parmesan.

  6. Bake again for 10–12 minutes, until cheese is melted and bubbly.

  7. Garnish with fresh basil before serving.

Notes

  • For extra tenderness, soak breadcrumbs in 2 tbsp milk before mixing.

  • Use part-skim mozzarella for a lighter version.

  • Ground turkey or chicken can replace beef for a leaner option.

  • Can be made ahead and reheated in the oven.

Tips

  • Don’t overmix the meatball mixture—it can make them tough.

  • Broil for 2 minutes at the end for a golden cheese crust.

  • Double the recipe and freeze half for an easy future meal.

  • Serve with spaghetti, zucchini noodles, or in a hoagie roll for meatball subs.

Servings

  • Makes 4 servings (about 3–4 meatballs per person).

Nutritional Information (per serving, approx.)

  • Calories: 420

  • Protein: 28 g

  • Fat: 24 g

  • Carbohydrates: 18 g

  • Fiber: 2 g

  • Sugar: 5 g

  • Sodium: 890 mg

Health Benefits

  • High Protein – Builds and repairs muscle.

  • Calcium from Cheese – Supports bone health.

  • Lycopene in Marinara – Antioxidant that may protect heart health.

  • Iron & B12 in Meat – Boosts energy and red blood cell production.

Q & A

Q1: Can I make these meatballs ahead of time?
Yes! Bake the meatballs, cool, and refrigerate for up to 3 days or freeze for 2 months. Add sauce and cheese before reheating.

Q2: How do I prevent dry meatballs?
Use a mix of beef and pork, add an egg, and don’t overbake. Milk-soaked breadcrumbs also help keep them moist.

Q3: Can I use store-bought marinara?
Absolutely! Choose a high-quality sauce or make a quick homemade version with tomatoes, garlic, and herbs.

Q4: Is this dish gluten-free?
Yes—if you use gluten-free breadcrumbs and a GF marinara sauce.

Q5: What sides go well with it?
Garlic bread, spaghetti, roasted veggies, or a crisp Caesar salad pair beautifully.

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