This hearty meatball Parmesan bake combines homemade meatballs, marinara, and Italian cheeses in one skillet or pan. Perfect for subs, pasta, and more!
Velvety soft homemade meatballs combine with robust marinara sauce and savory Italian cheeses in this ultra hearty meatball Parmesan bake. Serve these meatballs with pasta, use them to make meatball subs/sliders, or just serve them along with a crusty piece of bread!
Okay guys… I’m sharing one of our favorite Italian-style meals!
This recipe. OMG. We have it a LOT here for dinner, because it’s just so delicious. It can be a bit time consuming if you make it straight through at once, but I’ll give you some tips below on how to make this faster and easier to prepare!
The buttery-soft homemade meatballs are definitely the star here. They’re so melt-in-your-mouth due to a great combination of equal parts beef, pork and veal (but feel free to omit the veal and just use beef and pork if you object to veal), and soaking the breadcrumbs in milk before adding them to the mixture.
I know some people have issues with cooking tomato based sauces in a cast iron pan (it can cause a slightly metallic taste and can potentially strip the seasonings off your pan), but if you have a WELL seasoned cast iron pan, it shouldn’t be an issue.
I use my cast iron pans for nearly everything, so they’re very well seasoned, but I wouldn’t cook this recipe in a newly purchased pan. To be safe, you could use an enameled cast iron pan (like this one), or bake your meatballs on a baking sheet them transfer them to glass baking dish (like a 13×9″).
We love to serve this meatball Parmesan bake as is, with a salad and some nice crusty bread… but it’s also amazing with pasta, or even put onto a bun for the most delicious meatball sub you’ve ever had!
Ways To Make This Meatball Parmesan Bake Faster:
- Make meatballs ahead of time and keep refrigerated until ready to use.
- Make meatballs and freeze them (I recommend doubling the meatball recipe, keeping half in the refrigerator for use soon, and freezing the second half)
- In a pinch, you could substitute your favorite frozen meatball, partially thawed, and cook as directed, starting with the sauce step
Helpful Tools for This Recipe:
- LODGE SQUARE CAST IRON SKILLET – This is the pan used in this recipe/photos… it’s the perfect size!
- LODGE ENAMELED CAST IRON BRAISER – If you’re not comfortable cooking a tomato based dish in a regular cast iron, this is an excellent alternative!
- SMALL COOKIE SCOOP – This little miracle makes the perfect sized meatballs, with hardly any mess!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
MEATBALLS
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 lb ground veal
- 6 cloves garlic minced
- 1 cup Italian breadcrumbs
- 1/2 cup milk
- 1/2 cup shredded Asiago cheese
- 1/2 cup shredded Parmesan cheese
- Handful of fresh parsley chopped
- 2 eggs
- salt and pepper to taste
CASSEROLE
- 1-2 jars of marinara sauce of your choice
- 1 - 1 1/2 cups shredded Italian blend cheese or shredded mozzarella
- Drizzle of olive oil
- 1/2 tsp Italian seasoning
- Fresh basil minced (for garnish)
- Fresh parsley minced (for garnish)
Instructions
MAKE THE MEATBALLS
- Preheat oven to 400 degrees F. Line an oven safe skillet with foil and set aside.
- In a small mixing bowl, mix breadcrumbs and milk. Set aside.
- Mix ground meats, garlic, breadcrumb mixture, Asiago and Parmesan cheese, parsley, eggs, salt and pepper, by hand until just combined, being careful not to over-mix.
- Use a small cookie scoop and form ping pong ball sized meatballs.
- Spray prepared foil-lined skillet with cooking spray and place formed meatballs on the foil.
- Bake for 20 minutes.
MAKE THE CASSEROLE
- Lower oven temperature to 375 degrees F.
- Place meatballs on a plate and remove foil from skillet.
- Pour about 1/2 cup marinara sauce in the bottom of the skillet and spread to cover.
- Place meatballs in skillet in a single layer.
- Pour remaining marinara sauce over the top of the meatballs, then sprinkle shredded Italian cheeses over the top, so all the meatballs are covered in cheese.
- Drizzle a little bit of olive oil over the top of the cheese, then sprinkle with Italian seasoning.
- Cover skillet with another piece of foil and bake for 20 minutes.
- Remove foil and bake, uncovered, for another 20 minutes.
- If desired, broil the dish for a minute or two after baking.
- Garnish with fresh basil and parsley if desired.
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Chef Tips
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Barbara Karr says
I made this wonderful recipe once already and it unbelievable!!! I’d like to make it again BUT it makes so much.I am writing to find out how to freeze this. Do you just freeze the meatballs? Or do you make the entire dish and freeze to cook later? Thanks for sharing this really great recipe! Barb
The Chunky Chef says
I haven’t frozen this myself, but I think you could easily freeze the entire dish and cook later 🙂
Barbara Karr says
I didn’t ask the question correctly. When would I freeze? After the first 20 minute bake, do I assemble the sauce and cheese and then freeze without baking? Or do I continue and bake then freeze? Sorry to be a pest but only you would know this recipe inside and out. Thank You. Barb
The Chunky Chef says
You’re not a pest at all! I would freeze after the 20 minute bake, and assembling the sauce and cheese.
Johanna says
I have the meatballs in the oven right now, but I had three that didn’t fit on the sheet pan that I fried up and ate for my lunch just now. Super tasty!
I thought I made pretty good meatballs, but apparently I was wrong. Made meatballs as directed (sans breadcrumbs, Keto). They had tons of flavor and will be my go to recipe for meatballs. Thanks for posting and I will follow and continue Keto-izing your recipes for our enjoyment.
Mirissa says
Hi there, if I’m freezing some meatballs for later (I’m only feeding myself) would I cook them the 20 minutes first then freeze or just freeze in the raw form? Thanks so much!
The Chunky Chef says
You can do either way!
Mattie says
Do.you have any tips or tricks to make this ahead of time. My son has football until 7:30 so I don’t have time after the game, but I have plenty of time before hand. Help?
The Chunky Chef says
Hi Mattie 🙂 I’ve never tested the recipe this way, so I can’t guarantee the results… but I think you could bake the meatballs as directed, then instead of baking the meatballs in sauce; add the baked meatballs and sauce to a slow cooker, cover and cook on LOW for 6 hours, or high for 3. About 30-40 minutes before you’re ready to eat, go ahead and top the meatballs/sauce with the shredded cheese, cover, and cook for 30-40 minutes until cheese is melted.
Pam says
I have 4 kids and sometimes I will bake a recipe in my removable crock pot dish (the actual crock, no lid) and then keep it on low or warm in the crock pot until we can eat.
Brittany says
I love this idea! So smart.
Cindy Guest says
Can I double this recipe for a crowd
The Chunky Chef says
Yes, absolutely!
Peggy Kruczynski says
Wonderful recipe, just put together and smells delicious. Won’t know for sure until we eat it. Served with mostaccioli noodles and crusty Italian bread….yum!
Dotty Grexa says
The meatballs are in the oven now-just one question. When I mixed the milk and bread crumbs, it got very thick, and was difficult to get mixed in well-any hints, or is that what’s supposed to happen. Can’t wait for dinner!
The Chunky Chef says
Hi Dotty 🙂 Yeah it’s supposed to be pretty thick, like a breadcrumb sludge. When you work it in with your hands, your fingers should break it up enough to distribute it throughout the meat… but for next time, if you’d like, feel free to add a splash more milk to make it a bit thinner 🙂
Dotty Grexa says
Thank for the reply-for the record-this was FANTASTIC! Going into the regular rotation at our house.
Monica says
I only clicked on this recipe, because of your old photo. Keep it and I’ll be trying this for sure
PickyEater says
I would love to make this for dinner tonight my only problem is there are only 2 of us 4 that like spaghetti sauce. So normally when I do meatballs and spaghetti I baked the meatballs plan then add some to the sauce for the spaghetti eaters. I am wondering how this can be done and used for BOTH subs and spaghetti in one? Would you just use more of a plain tomato sauce to bake then add spaghetti sauce once separated? Or if I baked in marina sauce then added spaghetti sauce would that taste nasty or funny to the spaghetti eaters?? LOL thank you!
The Chunky Chef says
Hey there 🙂 It’s hard to say, as different people have different tastes for spaghetti sauce. For us, we always have a marinara sauce with spaghetti, so it’s the same thing. You could always bake the meatballs in a very mild sauce, then add whatever seasonings or spaghetti sauce you’d like for those of you who like it
Kaycee says
If using frozen meatballs, should I cook those first? Then put everything back in the oven so that the cheese melts and the marinara sauce is hot? Thanks in advance.
The Chunky Chef says
Hi Kaycee 🙂 I would bake them about halfway, then let them finish cooking in the oven with the sauce and cheese.
Melissa says
Made them. Love them. OMG amazing. Silly me, I spaced and forgot to add the eggs. However, you couldn’t tell! They still had a perfect texture and stayed bound together! So, for those with an egg allergy…no fear! I also used latex gloves to mix the meat for a mess free evening. 🙂 Thank you for this recipe!
The Chunky Chef says
Hi Melissa 🙂 I’m SO glad you loved them!! Oh yes, gloves are a lifesaver when it comes to making meatballs 🙂
Melody says
This was great! I made this for our anniversary and hubby loved it! The texture was a lot smoother with the mix of ground meats.
The Chunky Chef says
Hi Melody 🙂 So happy to hear that you both loved this meatball bake!!
Sharon @ What The Fork says
Your updated photos are amazing Amanda ????
Jocelyn (Grandbaby cakes) says
Give me this for dinner! It looks wonderful.
Ginny McMeans says
I love cooking in iron too. Good info on cooking with tomatoes in iron also.
Annie says
This is complete and total comfort food!!
Lora @savoringitaly says
Congrats to you for 2 yrs of blogging and making a career out of it. I know what you mean about those beginning photos (even though those first meatballs to me looked delicious!!). Great fall dish for a busy school night!!
Jessica | The Novice Chef says
We LOVE meatballs in our family! Definitely going to have to try these!
Laura at I Heart Naptime says
Oh goodness, this looks absolutely delicious! Paired with a salad and some garlic bread, I can’t think of anything more comforting!
Heather says
First off,this looks sooo good! I love good comfort food especially in the fall. You also inspired me to start re doing some of my older posts. The pictures are scary but some of my favorite recipes 🙂 love your blog!