If dinner needs a little extra coziness tonight, this Meatballs Parmesan Casserole is just the remedy! Imagine succulent beef meatballs, rich Italian marinara, and layers of gooey, melty cheese baked until irresistibly bubbly. Every forkful is deeply satisfying, classic comfort with a cheesy Italian-American twist. Whether you need a crowd-pleasing family dinner or something special for Sunday night, Meatballs Parmesan Casserole brings everyone to the table with happy anticipation—trust me, you’ll want this recipe on repeat!
Ingredients You’ll Need
This Meatballs Parmesan Casserole keeps things refreshingly simple—and each ingredient has a starring role in flavor, color, or pure comfort. From the juicy ground beef to the zingy garlic, nothing is wasted, and substituting high-quality or homemade elements only elevates the result.
- Ground beef (1 1/2 pounds): Go for 80/20 for the most flavorful and juicy meatballs.
- Breadcrumbs (1/2 cup): These help your meatballs hold together and stay tender.
- Parmesan cheese, grated (1/4 cup for meatballs, 1/2 cup for topping): Adds savory, nutty depth inside and irresistibly cheesy crust on top.
- Chopped parsley (1/4 cup): Freshens up the rich flavors and adds a pop of color.
- Egg (1): Acts as the binder—don’t skip this step if you want perfect meatballs!
- Garlic cloves, minced (2): For that unmistakable Italian aroma and subtle punch.
- Italian seasoning (1 teaspoon): Brings everything together with a medley of classic herbs.
- Salt (1/2 teaspoon) & black pepper (1/4 teaspoon): Just enough to season without overpowering.
- Marinara sauce (3 cups): Homemade or your favorite store-bought—this is the saucy backbone.
- Shredded mozzarella cheese (1 1/2 cups): Nothing beats mozzarella for that iconic cheese pull.
- Olive oil (1 tablespoon): For browning your meatballs to golden, flavorful perfection.
How to Make Meatballs Parmesan Casserole
Step 1: Mix the Meatball Ingredients
Start by grabbing a big bowl—this is where all the magic begins! Combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, garlic, Italian seasoning, salt, and black pepper. It’s best to use your hands or a sturdy spoon to gently mix everything together; overmixing can make meatballs tough, so just blend until the mixture is combined.
Step 2: Form the Meatballs
Scoop out the mixture and roll it into 1 1/2-inch meatballs—about the size of a golf ball. Try to keep them uniform in size so they cook evenly. Place them in a single layer on a plate or baking sheet as you go, ready for the skillet.
Step 3: Brown the Meatballs
Heat olive oil in a large skillet over medium-high. When shimmering, add meatballs in batches (don’t crowd them) and brown on all sides, turning gently. This step locks in flavor and yields gorgeous color—aim for about 5 to 6 minutes per batch. They don’t need to be fully cooked, as they’ll bake later.
Step 4: Assemble the Casserole
Pour 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it into an even layer. Nestle the browned meatballs over the sauce. Pour the remaining marinara all over the meatballs, making sure they’re mostly covered. Sprinkle mozzarella and the remaining Parmesan cheese as generously as your heart desires for that signature cheesy top.
Step 5: Bake Until Bubbling and Golden
Cover your baking dish snugly with foil and place it in the preheated 375°F oven. Bake for 20 minutes, then carefully remove the foil and continue baking another 10 to 15 minutes. You know it’s ready when the cheese is lavishly melted and pockets of sauce are bubbling. A final sprinkle of fresh parsley before serving really makes this Meatballs Parmesan Casserole shine!
How to Serve Meatballs Parmesan Casserole
Garnishes
Nothing completes Meatballs Parmesan Casserole quite like a sprinkle of vibrant chopped parsley or a light dusting of extra Parmesan cheese. For a restaurant-worthy finish, add a drizzle of extra virgin olive oil and a crack of fresh black pepper right as it hits the table.
Side Dishes
Hearty and versatile, this casserole loves company. A tangle of spaghetti or creamy mashed potatoes works perfectly underneath. For something lighter, serve with a crisp Caesar or arugula salad, or crusty garlic bread to soak up every bit of marinara and melted cheese.
Creative Ways to Present
Try Meatballs Parmesan Casserole spooned into toasted sub rolls for ultra-decadent meatball parmesan sandwiches—kids and adults both cheer! If hosting, dish it up in small ramekins for individual servings or serve on a platter surrounded by roasted veggies for a gorgeous centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Meatballs Parmesan Casserole is a true gift for busy weeknights! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor somehow gets even cozier by the next day.
Freezing
Yes, you can freeze this casserole! Allow it to cool completely, then wrap the baking dish well in foil and plastic wrap, or transfer individual portions to freezer-safe containers. Meatballs Parmesan Casserole keeps wonderfully for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
For best results, reheat in a 350°F oven, covered, until warmed through and the cheese is melty again (about 20 minutes for a whole casserole). Microwaving individual portions also works well—just watch closely so the cheese doesn’t overcook.
FAQs
Can I use turkey or chicken instead of beef?
Absolutely! Swap ground beef for ground turkey or chicken for a lighter Meatballs Parmesan Casserole. Just be gentle when mixing, as leaner meats can be more delicate—adding a splash of olive oil helps with tenderness.
How do I make this gluten-free?
This recipe becomes gluten-free in a snap: just choose gluten-free breadcrumbs and check your marinara sauce label for hidden wheat. Everything else is naturally gluten-free.
Is it better to use homemade or store-bought marinara?
Both work beautifully! Homemade marinara brings a personalized touch, but high-quality store-bought versions keep Meatballs Parmesan Casserole effortlessly convenient—and still super flavorful.
Can I assemble it ahead of time?
You sure can! Assemble the casserole completely (without baking), cover, and refrigerate up to 24 hours. When ready, pop it in the oven directly from the fridge, adding just a few extra minutes to ensure it’s bubbly and heated through.
What else can I add to the casserole?
Feel free to personalize! Try sautéed mushrooms, roasted red peppers, or chopped spinach tucked alongside the meatballs for extra flavor and color. Just add your favorites before layering with sauce and cheese.
Final Thoughts
Bring a little Italian-American warmth to your kitchen and discover just how satisfying homemade Meatballs Parmesan Casserole can be. There’s nothing quite like sharing this bubbling, cheesy classic with friends and family—you’ll see why it’s destined to become a staple in your cooking rotation!
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Meatballs Parmesan Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Meatballs Parmesan Casserole is a comforting and flavorful dish that combines tender meatballs with savory marinara sauce, gooey melted cheese, and a hint of Parmesan. Perfect for a family dinner or entertaining guests, this Italian-inspired casserole is sure to be a hit!
Ingredients
For the Meatballs:
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole:
- 3 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the Meatballs: In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs.
- Brown the Meatballs: Brown the meatballs in a skillet.
- Assemble the Casserole: Spread marinara sauce in a baking dish, place meatballs, pour remaining sauce, and top with cheeses.
- Bake: Cover with foil and bake, then remove foil and bake until cheese is melted and bubbly.
- Serve: Garnish with parsley and serve hot.
Notes
- Serve over spaghetti, mashed potatoes, or in sub rolls for meatball parm sandwiches.
- Use store-bought or homemade marinara.
- To make ahead, assemble the casserole and refrigerate up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3–4 meatballs with sauce
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
