This Cheesy Baked Meatball Casserole is packed with small, flavorful meatballs smothered in marinara and loaded with melted cheese. Baked in a casserole dish, it’s an easy weeknight dinner that’s a hit with kids and adults alike.
Meatballs are one of those classic family foods: full of flavor, fun to make, and great served with pasta, rolls, or on their own. Turn them into a casserole by baking mini meatballs, topping them with marinara and lots of shredded mozzarella, and finishing them in the oven until everything is bubbling and golden. The result is comfort food that’s simple to prepare and easy to customize.
Why You’ll Love This Meatball Casserole Recipe
- Delicious flavor. Baked meatballs absorb the sweet, garlicky marinara while staying tender inside, and plenty of melted cheese makes every bite indulgent.
- Family friendly. Serve it on warm rolls, over pasta, or alongside a salad for a crowd-pleasing dinner the whole family will enjoy.
- Kid approved. The familiar flavors and cheesy finish make this an especially popular choice with picky eaters.
What You’ll Need
- Fresh bread: Cubed, crusts removed, to make the meatballs tender.
- Milk: To moisten the bread.
- Veggies: Yellow onion and garlic add savory depth.
- Egg: Binds the mixture.
- Meat: A mix of ground beef and pork for flavor and juiciness.
- Seasoning: Italian seasoning, salt, and pepper.
- Marinara sauce: Use your favorite jarred or homemade sauce.
- Cheese: Shredded mozzarella melts beautifully—fresh shredded is best.
- Parsley: Freshly chopped for garnish and color.
How to Make Meatballs in a Casserole
This casserole comes together quickly with basic pantry ingredients. Follow the recipe card below for precise amounts and times.
- Prep. Preheat the oven to 400°F (200°C).
- Soak the bread. Combine cubed bread and milk in a large bowl and let stand 5 minutes until absorbed. Break the bread into small pieces with two forks.
- Mix. Add grated onion, egg, minced garlic, ground beef, ground pork, Italian seasoning, salt, and pepper. Mix until combined.
- Chill. Refrigerate the mixture 15 minutes to make rolling easier and help the meatballs hold their shape.
- Form meatballs. Roll into 18–24 ping-pong-sized meatballs for even cooking.
- Bake. Arrange meatballs in a baking dish and bake 18–20 minutes, until cooked through.
- Top. Remove from oven, spoon marinara over the meatballs, and sprinkle evenly with shredded mozzarella.
- Finish baking. Return to the oven 6–8 minutes, until sauce is hot and cheese is melted and bubbly.
- Garnish and serve. Sprinkle with chopped parsley and serve with rolls, flatbread, pasta, or a salad.
Tips for Success
- Chill the mixture. A short chill helps the meatballs hold their shape and prevents flattening while baking.
- Uniform size. Make meatballs similar in size so they cook evenly.
- Even cheese distribution. Spread the shredded mozzarella evenly so every portion gets an equal amount of cheese.
- Shortcuts. Frozen cooked meatballs and jarred marinara work well when you need a faster meal—adjust baking time as needed.
Variation Ideas
Customize the casserole based on what you have on hand:
- Alternate meats. Substitute ground turkey or chicken for a leaner option.
- Make ahead. Use frozen homemade meatballs for a time-saving shortcut.
- Cheese swap. Try provolone, parmesan, or an Italian cheese blend instead of mozzarella.
- Herbs. Use fresh basil or oregano in place of parsley for a different flavor profile.
Serving Suggestions
Serve this casserole with warm rolls or flatbread to make sandwiches, or pair it with your favorite pasta. For a lower-carb option, serve over zoodles or with a large Italian-style salad. The casserole also makes a great filling for meatball subs.
How to Store and Reheat Leftovers
- Cool the casserole to room temperature, then cover tightly or transfer portions to an airtight container.
- Store in the refrigerator for 3–5 days.
- To reheat, place the casserole (covered) in a 350–400°F oven until warmed through and the cheese is melted. Alternatively, reheat individual portions in the microwave until hot.
More Easy Meatball Recipes
- Swedish Meatballs
- Slow Cooker Grape Jelly Meatballs
- Albondigas Soup
Cheesy Meatball Casserole
Ingredients
- 2 cups cubed fresh sliced bread, crusts removed
- 1/4 cup milk
- 1 small yellow onion, grated
- 1 large egg
- 4 cloves garlic, finely minced
- 1 lb ground beef
- 1/2 lb ground pork
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Combine bread cubes and milk in a large bowl; let stand 5 minutes until absorbed.
- Break the bread into small pieces, then add grated onion, egg, garlic, beef, pork, Italian seasoning, salt, and pepper. Mix until incorporated.
- Chill the mixture 15 minutes to make rolling easier.
- Form into 18–24 ping-pong-sized meatballs and arrange in a baking dish.
- Bake 18–20 minutes, until cooked through, then remove from oven.
- Spoon marinara over the meatballs and top evenly with shredded mozzarella.
- Bake an additional 6–8 minutes until sauce is heated and cheese is melted.
- Garnish with chopped parsley and serve.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used.