Name: Cheesy Baked Meatballs with Marinara Sauce Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1 cup grated Parmesan cheese; 1 egg; 1 tsp salt; 1/4 tsp black pepper; 1/4 tsp chili flakes (optional); 1 tbsp chopped fresh parsley; 1 clove garlic, minced; 1 tsp thyme; 1 cup shredded mozzarella cheese; 1 cup marinara sauce

Jump to Recipe· 3.8 from 90 reviews

If you have a craving for a comforting, protein-packed meal that feels like a warm hug on a plate, this Cheesy Baked Meatballs with Marinara Sauce Recipe is exactly what you need. Loaded with juicy ground beef, Parmesan, and gooey mozzarella, all baked to bubbling perfection under a rich marinara sauce, these meatballs are a deliciously indulgent yet simple dish that never fails to impress. Whether you’re whipping up a family dinner or want an easy crowd-pleaser, this recipe combines the perfect balance of hearty flavors and melty cheesy goodness that keeps everyone going back for seconds.

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds a mix of ingredients layered inside. At the bottom, there is light pink raw ground meat. On top of that, there are bright yellow egg yolks mostly hidden under a pile of white shredded cheese that covers much of the center. Sprinkled around the cheese and egg, green chopped herbs add small fresh touches. There are also some darker specks of black pepper spread over the top, giving a bit of contrast. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but truly essential for bringing together the vibrant flavors and textures that make this Cheesy Baked Meatballs with Marinara Sauce Recipe a star. Each component plays its part, from the savory spices to the cheeses that melt just right, creating that irresistible combination you’ll want to savor.

1 lb ground beef: The foundation of the meatballs, offering protein and juicy flavor.
1 cup grated Parmesan cheese: Adds a sharp, salty depth that enhances the meat’s richness.
1 cup shredded mozzarella cheese: For that creamy, melty topping we all adore in baked dishes.
1 cup marinara sauce: Provides tangy, herbaceous moisture, complementing the meat and cheese perfectly.
1 egg: Acts as a binder to hold the meatball mixture together with ease.
1 tsp salt: Essential for seasoning and balancing flavors.
1/4 tsp black pepper: Adds a subtle heat and aromatic touch.
1/4 tsp chili flakes (optional): Gives a little kick if you like some gentle spice.
1 tbsp chopped fresh parsley: Brightens the mixture with fresh herbal notes.
1 clove garlic, minced: Infuses pungent warmth and complexity to the meatballs.
1 tsp thyme: Brings earthy undertones that marry beautifully with the beef and cheese.

How to Make Cheesy Baked Meatballs with Marinara Sauce Recipe

Step 1: Prepare the Meatball Mixture

Start by combining your ground beef, Parmesan cheese, salt, chili flakes if using, fresh parsley, black pepper, thyme, minced garlic, and the egg in a large mixing bowl. Mixing everything together with your hands will help the ingredients integrate evenly, ensuring every bite is flavorful and moist.

Step 2: Shape the Meatballs

Use a #20 scoop or a tablespoon to portion out the mixture into uniform sizes. Roll them gently with your hands to form neat, round meatballs. This helps them cook evenly and look beautifully presented.

Step 3: First Bake

Place your meatballs on an oven-safe dish and bake them at 390°F for 15 minutes. This initial bake firms them up and starts developing a lovely crust, locking in the juiciness.

Step 4: Flip and Continue Baking

Carefully turn each meatball over and bake for an additional 10 minutes until they turn golden and perfectly cooked through. Flipping ensures both sides get that golden, caramelized finish.

Step 5: Add Sauce and Cheese

Remove the meatballs from the oven and generously spoon the marinara sauce over them. Then sprinkle the shredded mozzarella cheese on top. This layer will melt beautifully, adding creamy richness.

Step 6: Final Bake

Pop the dish back into the oven for a final 10 minutes. Let the cheese melt and bubble until it turns a gorgeous golden brown. This is when the magic of the Cheesy Baked Meatballs with Marinara Sauce Recipe really shines through.

How to Serve Cheesy Baked Meatballs with Marinara Sauce Recipe

A white rectangular baking dish filled with about twelve round meatballs covered with melted, browned cheese with a slightly bubbly texture, resting in a rich red tomato sauce. Fresh green basil leaves and small chopped parsley are scattered on top, adding bright green color contrast. A woman's hand is holding a wooden spatula, lifting one meatball from the dish. The background surface is white marbled. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or basil leaves not only add a pop of color but also give a lovely fresh aroma that contrasts beautifully with the rich meatballs. A sprinkle on top just before serving elevates the dish’s presentation and taste.

Side Dishes

These meatballs pair wonderfully with creamy mashed potatoes or a bed of pasta to soak up every bit of that perfectly saucy, cheesy goodness. You could also serve with crusty garlic bread or a crisp green salad to balance the richness.

Creative Ways to Present

For a fun twist, serve these meatballs slider-style in mini buns with extra sauce on the side for dipping. Alternatively, layer them over zucchini noodles for a low-carb option, or create a meatball parmesan bake by adding extra layers of marinara and cheese in a casserole dish.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftover meatballs in an airtight container in the refrigerator. They keep well for up to 3 days and maintain their flavor and texture beautifully.

Freezing

You can freeze the meatballs before adding the sauce and cheese or after baking. For best results, place them on a lined tray to freeze individually before transferring to a freezer-safe container. They’ll stay delicious for up to 3 months.

Reheating

Reheat refrigerated or thawed meatballs gently in the oven at 350°F, covered with foil to prevent the cheese from burning, for about 15 minutes or until warm throughout. Alternatively, microwave them covered for about 2 minutes, checking often to avoid overcooking.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can be great lean alternatives. Just keep in mind that they might need a bit more moisture or fat to avoid dryness, so adding a splash of olive oil or grated cheese can help maintain juiciness.

Is it necessary to use both Parmesan and mozzarella cheese?

Both cheeses play essential roles: Parmesan adds a salty, sharp flavor within the meatballs, while mozzarella provides the stretchy, melty topping. You could experiment, but the combination truly makes this recipe special.

Can I make the meatballs ahead of time and bake them later?

Yes! You can prepare and shape the meatballs up to a day in advance, storing them covered in the fridge. Bake when ready to enjoy that fresh, homemade warmth.

How spicy are these meatballs if I use chili flakes?

The chili flakes add a gentle hint of heat that enhances the flavors without overwhelming the dish. You can adjust the amount based on your spice tolerance or leave them out for a milder taste.

What’s the best way to serve meatballs for a party?

Serve these Cheesy Baked Meatballs with Marinara Sauce Recipe as bite-sized appetizers in mini serving bowls or skewered on toothpicks with some sauce for dipping. They’re always crowd-pleasers and easy to enjoy while mingling.

Final Thoughts

There’s something truly special about a dish that is both comforting and packed with flavor, and this Cheesy Baked Meatballs with Marinara Sauce Recipe delivers just that. From the juicy, seasoned meatballs to the bubbling, golden cheese and rich marinara, every bite feels like a celebration. I can’t wait for you to try it and make it your new go-to recipe for any occasion where you want to impress with minimal fuss and maximum taste.