Italian Meatball Parmesan

There’s something truly magical about homemade meatball parmesan that transforms an ordinary dinner into a memorable feast. This classic Italian-American dish combines tender, herb-infused meatballs with rich marinara sauce and gooey melted cheese, creating layers of flavor that will have everyone asking for seconds. Whether you’re serving it over a bed of perfectly cooked pasta, tucked into a crusty sub roll, or alongside warm garlic breadsticks, this meatball parmesan recipe delivers restaurant-quality results right in your own kitchen.

What sets this recipe apart is the perfect blend of ground beef and Italian pork, combined with aromatic herbs and freshly grated Parmesan cheese. The meatballs are first baked to lock in their juices, then smothered in your favorite pasta sauce and topped with melted mozzarella before a final trip to the oven. The result is a bubbly, golden dish that’s as impressive to look at as it is delicious to eat.

Ingredients You’ll Need

For the Meatballs

• 1 pound lean ground beef
• 1 pound Italian ground pork
• ½ cup Italian breadcrumbs
• ¼ cup whole milk
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 2 teaspoons onion powder
• 1 tablespoon dried parsley
• 1 cup Parmesan cheese, freshly shredded
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 eggs, lightly beaten

For the Assembly

• 1½ jars (24-oz each) pasta sauce
• 1 to 1½ cups mozzarella cheese, shredded
• ½ teaspoon Italian seasoning
• 1 tablespoon fresh basil, finely chopped

Step-by-Step Instructions

Preparing Your Workspace

Begin by preheating your oven to 400 degrees Fahrenheit. This higher temperature will help create a beautiful golden crust on your meatballs while keeping the inside tender and juicy. Take a large cast iron skillet and line it with aluminum foil. This simple step makes cleanup significantly easier and prevents the meatballs from sticking to the pan during the initial baking phase.

Creating the Perfect Meatball Mixture

In a large mixing bowl, combine all your meatball ingredients: the ground beef, Italian ground pork, Italian breadcrumbs, whole milk, minced garlic, Italian seasonings, onion powder, dried parsley, freshly shredded Parmesan cheese, salt, pepper, and the lightly beaten eggs. Here’s where technique becomes crucial. Using clean hands, gently mix all the ingredients together until they’re just combined. The key word here is “gently.” Overmixing the meat will result in tough, dense meatballs instead of the tender, melt-in-your-mouth texture we’re aiming for. Think of it like handling delicate dough—mix until you no longer see separate ingredients, then stop.

Shaping the Meatballs

For uniform meatballs that cook evenly, use an ice cream scoop to portion out the meat mixture. This method ensures consistency in size, which means all your meatballs will be perfectly cooked at the same time. From this recipe, you should be able to form approximately 17 large meatballs. If you prefer smaller, bite-sized portions, you can easily make 34 smaller meatballs instead. Place each formed meatball on your prepared foil-lined cast iron skillet, leaving a bit of space between them to allow for even heat circulation.

The First Bake

Slide your skillet into the preheated 400-degree oven and let the meatballs cook for 25 minutes. If you’ve opted for smaller meatballs, reduce the cooking time to 20 minutes. During this time, the meatballs will develop a gorgeous browned exterior while staying juicy inside. When the timer goes off, carefully remove the skillet from the oven and place it on a heat-resistant hot pad. Remember, that cast iron will be extremely hot, so use thick oven mitts.

Preparing for the Cheese Layer

Now it’s time to lower your oven temperature to 375 degrees Fahrenheit. Carefully transfer the meatballs to a plate and remove the foil from your cast iron skillet. This is when the dish really starts to come together. Pour half of your chosen pasta sauce into the bottom of the now-empty skillet, creating a flavorful bed for the meatballs. Nestle each meatball back into the skillet, arranging them in the sauce.

Building the Layers

Pour the remaining pasta sauce over the top of the meatballs, making sure each one gets a generous coating. This double layer of sauce ensures every bite will be rich and flavorful. Next comes the star of the show: sprinkle 1 to 1½ cups of shredded mozzarella cheese over the top of the meatballs. Don’t be shy with the cheese—this is meatball parmesan, after all. Finish with a light sprinkle of Italian seasoning over the cheese layer.

The Final Bake

Cover your cast iron skillet with a fresh piece of aluminum foil and return it to the oven. Let it bake for 20 minutes at 375 degrees. This covered cooking time allows the meatballs to absorb the sauce flavors while the cheese begins to melt. After 20 minutes, remove the foil and continue baking for an additional 15 to 20 minutes. This uncovered time lets the cheese brown beautifully on top, creating those irresistible crispy, golden spots.

Serving Your Masterpiece

When the cheese is bubbling and golden brown, carefully remove the skillet from the oven and set it on a hot pad. Sprinkle the freshly chopped basil over the top—this final touch adds a pop of fresh flavor and beautiful color contrast. Serve your meatball parmesan over your favorite pasta, whether that’s classic spaghetti, penne, or even zoodles for a low-carb option.

Storage and Meal Prep Tips

This recipe is perfect for meal planning and leftovers. Store any remaining meatball parmesan in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze your baked meatballs by placing them on a baking sheet in the freezer. Once frozen solid, transfer them to a freezer-safe Ziploc bag or airtight container where they’ll keep for up to 3 months. Always thaw completely before reheating.

To reheat, place the meatballs in a saucepan over medium-low heat, warming them gently with the sauce until heated through. This method helps maintain their tender texture.

Customization Ideas

The beauty of this recipe lies in its versatility. Feel free to experiment with different ground meats—ground chicken or ground turkey work wonderfully if you’re looking for a lighter option. You can also make all-beef or all-pork meatballs depending on your preference.

For those following a low-carb or keto lifestyle, simply replace the Italian breadcrumbs with crushed pork rinds. This swap maintains the binding properties while keeping the dish within your dietary guidelines.

Nutritional Information

Per serving: 220 calories, 7g carbohydrates, 18g protein, 13g fat (6g saturated), 72mg cholesterol, 738mg sodium, 414mg potassium, 1g fiber, 3g sugar. Also provides 468IU Vitamin A, 5mg Vitamin C, 187mg calcium, and 2mg iron.