Meatballs Parmesan with Gooey Cheese

This hearty meatball Parmesan casserole brings together two family classics - Italian meatballs and chicken Parmesan - into one bubbling, cheese-topped comfort dish. The juicy, tender meatballs nestle in rich marinara sauce under a blanket of melted cheese, creating a versatile meal that works beautifully over pasta or tucked into toasted buns for epic meatball subs.

I started making this on Sunday afternoons when we wanted something special but not fussy. The aroma of browning meatballs and bubbling sauce has become our family's signal that it's time to gather around the table for something truly delicious.

Ingredients

• Ground beef: 80/20 or 85/15 provides the perfect fat content for juicy meatballs
• Ground pork: Adds tenderness and a subtle flavor that beef alone can't achieve
• White bread: Soaked in milk creates the most tender texture in your meatballs
• Parmesan cheese: Brings nutty depth both inside the meatballs and on top
• Fresh garlic and parsley: Add aromatic brightness to balance the rich meats
• Marinara sauce: Bathes everything in tangy tomato goodness
• Mozzarella cheese: Creates that irresistible stretchy, gooey topping

Step-by-Step Instructions

Prepare the panade:

Soak diced bread in cold milk for 5 minutes until completely softened, then mash with a fork until it forms a smooth paste. This creates the secret to incredibly tender meatballs by adding moisture that won't cook away.

Mix the meatball mixture:

Combine ground meats, half the Parmesan, egg, garlic, parsley, salt and pepper with the soaked bread. Use your hands to gently mix just until ingredients are incorporated. The mixture should feel quite moist but hold together. Overmixing will make tough meatballs, so stop once everything is just combined.

Form the meatballs:

Portion the mixture into golf ball sized portions about 1½ inches in diameter. Wetting your hands before rolling prevents sticking and helps create smooth meatballs. A trigger release scoop makes consistent sizing easy but is not essential.

Brown the meatballs:

Heat oil in a large skillet and brown meatballs in batches, turning every two minutes to develop a rich crust on all sides. This step creates depth of flavor through caramelization that makes these meatballs special. They need about 8 minutes total but don't worry about cooking them through completely.

Assemble and bake:

Layer marinara sauce in a 9x13 casserole dish, arrange browned meatballs in a single layer, and cover with remaining sauce. Sprinkle with remaining Parmesan and all the mozzarella. Cover with foil and bake at 400°F for about 30 minutes until everything is bubbling and meatballs reach 165°F internally.

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The bread soaked in milk technique is something I learned from my Italian neighbor Mrs. Rossi. She insisted this was the only way to make truly tender meatballs that didn't become tough during cooking. That simple trick transformed my meatball game forever, and I've never looked back.

Time-Saving Shortcuts

While homemade meatballs deliver the best flavor, store-bought Italian meatballs work well when you're pinched for time. Look for basic Italian-seasoned varieties without unusual flavors that might clash with the marinara and cheese. I keep a bag in the freezer for emergency comfort food cravings.

Make-Ahead Strategies

This casserole is perfect for planning ahead. You can completely assemble it up to 24 hours in advance, cover and refrigerate until ready to bake. Just add an extra 5 minutes to the baking time when cooking from cold. For longer storage, assemble, wrap well with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Serving Suggestions

While spaghetti is the classic pairing, this casserole is remarkably versatile. Try it over creamy polenta for a comforting twist or pile meatballs and sauce into hoagie rolls, add extra cheese, and broil briefly for incredible meatball subs. For lighter appetites, serve alongside a crisp Caesar salad and garlic bread for soaking up extra sauce.

Customizing Your Meatballs

The basic recipe creates perfectly balanced meatballs, but you can adapt to your taste. Try adding a pinch of red pepper flakes for gentle heat, or incorporate fresh basil instead of parsley in summer months. Some cooks swear by adding a tablespoon of ricotta cheese to the meat mixture for extra tenderness. Whatever your variation, remember that gentle mixing is key to maintaining that coveted tender texture.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes! You can assemble the casserole up to 24 hours in advance. Refrigerate it covered, then bake when ready, adding 5 extra minutes to the bake time if cold.

→ Can I freeze this casserole?

Absolutely. Assemble the dish, wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What can I serve with this dish?

This casserole pairs beautifully with spaghetti, a side salad, or crusty bread. It’s also great served as a meatball sub in a toasted bun.

→ Can I use store-bought meatballs?

Yes, store-bought Italian-style meatballs work well. Avoid flavored varieties that might clash with the marinara and cheese.

→ How do I reheat leftovers?

Reheat leftovers in the oven at 350°F for 20 minutes covered with foil, or microwave using a splatter guard until warmed through.