Ultimate Baked Cheesy Meatballs

Juicy, tender meatballs stuffed with gooey mozzarella and baked in a rich marinara sauce, then topped with melted cheese. Perfect served over pasta, with garlic bread, or in a toasted sub roll.

Ingredients

For the Meatballs

• 1½ lbs (680 g) ground beef (80/20) or a mix of beef and pork
• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp milk
• 8 oz (225 g) mozzarella cheese, cut into 18–20 small cubes

For Baking

• 3 cups marinara sauce
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).
• Lightly grease a 9×13-inch (23×33 cm) baking dish.

2. Make the Meatball Mixture

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, eggs, garlic, parsley, Italian seasoning, onion powder, salt, pepper, and milk.
2. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.

3. Stuff the Meatballs

1. Scoop about 2 tablespoons of the meat mixture.
2. Flatten it in your hand, place a cube of mozzarella in the center, and wrap the meat around the cheese, sealing well.
3. Roll into a ball and place in the prepared baking dish.
4. Repeat with the remaining mixture.

4. Add the Sauce

• Pour the marinara sauce evenly over the meatballs.

5. Bake

• Bake uncovered for 25 minutes.

6. Add the Cheese

• Sprinkle the shredded mozzarella and Parmesan over the top.
• Return to the oven and bake for 10–15 minutes, or until the cheese is melted, bubbly, and the meatballs reach an internal temperature of 160°F (71°C).

7. Serve

• Garnish with fresh basil or parsley and serve hot.

Serving Suggestions

• Over spaghetti or your favorite pasta
• With creamy mashed potatoes
• In toasted hoagie rolls for meatball subs
• Alongside garlic bread
• With a crisp Caesar or garden salad

Tips

• Use freshly grated Parmesan for the best flavor.
• Seal the mozzarella completely inside each meatball to prevent the cheese from leaking out.
• Let the meatballs rest for 5 minutes before serving to help keep them juicy.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatballs with sauce for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot.

Yield: 18–20 meatballs (about 6 servings).