If you are on the hunt for a soul-satisfying comfort dish that brings together the best of Italian-American flavors, you have to try this Meatballs Parmesan Casserole Recipe. It’s a warm, cheesy, and hearty casserole layered with tender, perfectly seasoned meatballs swimming in rich marinara sauce, all crowned with a gooey blanket of mozzarella and Parmesan cheese. This recipe turns simple ingredients into a dinner that feels like a big, delicious hug—a guaranteed crowd-pleaser for family dinners or friendly gatherings.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of bold flavor, wonderful textures, and inviting aromas. From the juicy meatballs to the melty cheese topping, each component is simple but essential, working harmoniously to make this casserole irresistible.
- White bread, crusts removed and diced: Helps keep the meatballs tender and moist by absorbing the milk and binding the mixture.
- Cold milk (or water): Adds moisture to the breadcrumbs ensuring soft, juicy meatballs without dryness.
- Lean ground beef (80/20 or 85/15): Provides rich, bold flavor and the perfect fat content for juicy meatballs.
- Ground pork: Adds moisture and a slightly sweeter, savory depth to the meat mixture.
- Finely grated Parmesan cheese: Incorporated into the meatballs and sprinkled on top, this cheese brings salty umami richness.
- Large egg: Acts as a natural binder holding the meatball ingredients together.
- Minced garlic cloves: Infuse the meatballs with aromatic punch and classic Italian flair.
- Chopped parsley: Brightens the flavor with fresh herbal notes and adds pretty green flecks.
- Fine sea salt: Enhances all the other ingredients and balances the flavors.
- Freshly cracked black pepper: Provides a subtle kick and warmth.
- Extra light olive oil: Ideal for frying without overpowering flavors or smoking too much.
- Marinara sauce: Use your favorite homemade or good-quality store-bought sauce to enrich the casserole’s base with vibrant tomato goodness.
- Shredded mozzarella cheese: Creates that irresistible melty cheese topping everyone loves.
How to Make Meatballs Parmesan Casserole Recipe
Step 1: Prepare the meatball mixture
Start by preheating your oven to 400°F (200°C) so it’s ready for baking later. Let the diced bread soak in cold milk for about 5 minutes, then mash it nicely—this will make your meatballs wonderfully soft. In a large bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan, egg, garlic, parsley, salt, and pepper. Mix everything until just combined; don’t overwork the mixture or your meatballs may turn out tough. This step sets the foundation for flavorful, tender meatballs.
Step 2: Shape and brown the meatballs
Roll the mixture into golf-ball-sized meatballs, making sure they’re uniform so they cook evenly. Heat a splash of extra light olive oil in a skillet over medium heat and brown the meatballs on all sides. This takes about 8 minutes per batch and locks in juices while developing a delicious crust. Don’t overcrowd the pan; work in batches if necessary.
Step 3: Assemble and bake the casserole
Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch casserole dish. Arrange the browned meatballs on top in a single layer, then pour the remaining marinara sauce over them. Sprinkle the remaining Parmesan cheese along with the shredded mozzarella evenly across the top. Cover the dish with foil and bake for 30 minutes until the meatballs are cooked through and the cheese melts into a bubbly, golden topping.
Step 4: Garnish and serve hot
Remove the foil and let the casserole rest for a few minutes after baking. Garnish with freshly chopped parsley for a pop of color and fresh herbal notes. Serve the casserole hot and enjoy the comforting combination of tender meatballs, savory tomato sauce, and melty cheese.
How to Serve Meatballs Parmesan Casserole Recipe
Garnishes
Fresh parsley is the classic garnish here because it offers a bright contrast both visually and flavor-wise. You can also sprinkle a little extra Parmesan cheese just before serving for that added nutty aroma.
Side Dishes
This Meatballs Parmesan Casserole Recipe pairs beautifully with a crisp green salad dressed lightly with lemon and olive oil to balance the rich casserole. Garlic bread or a warm baguette is perfect for soaking up the extra sauce, enhancing the meal even further.
Creative Ways to Present
Serve the casserole directly from the baking dish for a rustic, homey vibe, or plate individual servings topped with a fried egg for a brunch twist. You can also turn leftovers into delicious meatball subs by stuffing them into toasted rolls with extra sauce and cheese.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Meatballs Parmesan Casserole Recipe to an airtight container and refrigerate for up to 3 days. The flavors continue to meld, often tasting even better the next day.
Freezing
This casserole freezes wonderfully, making it an ideal make-ahead meal. Freeze in airtight containers for up to 3 months. To avoid sogginess, freeze without cheese on top, adding fresh mozzarella and Parmesan before baking when reheating.
Reheating
Reheat individual portions in the microwave or reheat the whole casserole covered with foil in a 350°F oven until warmed through and the cheese melts again. Add a splash of marinara sauce or a sprinkle of water if it appears dry.
FAQs
Can I use all beef or all pork for the meatballs?
Absolutely! While combining ground beef and pork brings a nice balance of flavor and moisture, you can use just ground beef or just pork if preferred. Just keep an eye on moisture levels to keep meatballs tender.
Is it okay to make the meatballs ahead of time?
Yes, you can prepare and shape the meatballs earlier in the day or the night before. Store them covered in the refrigerator until you’re ready to brown and bake them in the casserole.
Can I substitute the bread and milk with something gluten-free?
You can swap the white bread for gluten-free breadcrumbs or even use crushed gluten-free crackers. Use a suitable milk substitute if needed, though water is also fine in a pinch.
Can I use a different type of cheese?
Mozzarella and Parmesan are traditional for this recipe, but feel free to mix in provolone or fontina for a different cheesy twist. Just choose cheeses that melt well.
What can I use aside from marinara sauce?
If you want to customize flavors, try a spicy arrabbiata sauce or a roasted red pepper sauce. Just make sure the sauce is flavorful enough to complement the meatballs and cheese layers.
Final Thoughts
There is something deeply comforting about the layers of flavors and textures in this Meatballs Parmesan Casserole Recipe that makes it an instant favorite. Whether you’re feeding a family or just craving a cozy dinner, this dish checks all the boxes with its juicy meatballs, tangy marinara, and bubbly cheese topping. Give it a try, and I’m sure it will become one of your go-to recipes for feeling warm and satisfied after every bite.
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Meatballs Parmesan Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 to 5.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Meatballs Parmesan Casserole is a hearty, comforting dish featuring tender homemade meatballs simmered in marinara sauce, topped with a generous blend of Parmesan and mozzarella cheeses, then baked to bubbly perfection. Perfect for a family dinner, it combines savory flavors and a satisfying cheesy crust.
Ingredients
Meatball Mixture
- 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
- 1/2 cup finely grated Parmesan cheese, divided
- 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 1/2 cups shredded mozzarella cheese
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 400°F (200°C). Soak the diced white bread in cold milk for 5 minutes until softened, then mash it gently with a fork. In a large mixing bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, chopped parsley, sea salt, and black pepper. Mix everything together until just combined to avoid tough meatballs.
- Form and Brown the Meatballs: Shape the mixture into golf-ball-sized meatballs. Heat oil in a skillet over medium heat and brown the meatballs on all sides, cooking them for about 8 minutes per batch. This step locks in flavor and creates a nice crust.
- Assemble and Bake the Casserole: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch casserole dish. Arrange the browned meatballs on top of the sauce. Pour the remaining marinara sauce over the meatballs, then sprinkle the remaining Parmesan cheese and shredded mozzarella evenly on top. Cover the dish with foil and bake in the preheated oven for 30 minutes until the meatballs are fully cooked and the cheese has melted beautifully.
- Garnish and Serve: Remove the casserole from the oven, garnish with freshly chopped parsley, and serve hot for a comforting and delicious meal.
Notes
- Use extra light olive oil or another neutral oil for frying to avoid overpowering flavors.
- If the meatball mixture seems too dry, add a splash more milk to keep it moist.
- For a lower-fat option, use leaner meats or reduce the cheese amounts.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to substitute fresh herbs like basil or oregano for parsley for a flavor twist.
