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–+ servings
image of ground beef breadcrumbs milk eggs parmesan cheese garlic parsley marinara sauce mozzarella cheese asiago cheese Italian seasoning arranged on white marble kitchen counter with glass bowls and wooden kitchen sets under soft daylight
adam saha

Ground Beef Meatball Parmesan Bake

An oven-baked sanctuary built on tender, seasoned beef, swimming in vibrant tomato sauce, crowned with molten, bubbly mozzarella. This easy meatball parmesan casserole delivers maximum flavor for minimal fuss, perfect for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ground Beef Meatballs
  • 2 lbs Ground Beef 80/20 ratio for maximum juiciness
  • 1 cup Breadcrumbs Panko or Italian style
  • 1/2 cup Milk Whole milk or cream for tenderness
  • 1 Egg large, lightly beaten
  • 1/2 cup Parmesan Cheese freshly grated
  • 4 cloves Garlic minced
  • 1/4 cup Fresh Parsley finely chopped
  • pinch Salt to taste
  • pinch Black Pepper to taste
  • 1 tsp Italian Seasoning
For the Bake
  • 45-50 oz Marinara Sauce high-quality jarred or homemade
  • 2 cups Mozzarella Cheese shredded
  • 1/4 cup Asiago Cheese shredded, optional but recommended
  • Fresh Basil for garnish

Equipment

  • Extra-large mixing bowl
  • Parchment-lined baking sheet
  • 9x13 inch oven-safe casserole dish
  • Aluminum foil

Method
 

Prepare the Meatball Mixture
  1. In an extra-large bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to form a panade. Add the ground beef, parmesan cheese, egg, minced garlic, parsley, salt, pepper, and Italian seasoning. Mix gently with hands until just combined to avoid tough meatballs.
  2. Use a tablespoon or small ice cream scoop to form meatballs about 1.5 inches in diameter. Lay them out briefly on a parchment-lined baking sheet.
  3. Preheat oven to 375°F (190°C). Pour about two-thirds of the marinara sauce into a 9x13 inch oven-safe casserole dish.
  4. Arrange the formed meatballs in a single layer in the casserole dish, spacing evenly. Pour the remaining marinara sauce over the top.
  5. Cover the casserole dish tightly with aluminum foil. Bake for 25 minutes to fully cook the meatballs and infuse flavors.
  6. Remove the foil. Sprinkle shredded mozzarella and optional asiago cheese evenly over the top. Return uncovered to the oven for 10-15 minutes until cheese is melted, golden, and bubbly.
  7. Remove from oven and let rest for 5-10 minutes. Garnish with fresh basil before serving hot over pasta, with crusty bread, or alongside a salad.

Nutrition

Calories: 550kcalCarbohydrates: 28gProtein: 35gFat: 32g

Notes

Ensure ground beef is cold to prevent over-mixing. Use high-quality marinara. For juicy meatballs, don't skip the panade. Variations: Add ricotta for tenderness, use gluten-free breadcrumbs, or ground turkey. Storage: Refrigerate up to 4 days or freeze pre/post-bake for 3 months. Reheat in oven at 350°F for 15-20 min.
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