Cheesy Baked Meatballs (Meatballs and Cheese) is an Italian-American classic that delivers tender, seasoned meatballs simmered in rich marinara and topped with a blanket of melted, bubbling mozzarella. Whether served as an appetizer with crusty garlic bread, spooned over pasta, or stuffed into a toasted hoagie roll for a meatball sub, it’s a foolproof crowd-pleaser.
Pro-Tips for Perfect Cheesy Meatballs
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Use Panade for Tenderness: Soaking breadcrumbs in milk (a panade) before mixing them into the ground meat keeps the meatballs exceptionally juicy and prevents them from getting dense or tough as they bake.
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Combine Beef and Pork: Using a 50/50 blend of ground beef (for flavor) and ground pork (for moisture and fat) creates the ideal texture.
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Sear Before Simmering: Searing the meatballs in a skillet or baking them at high heat first locks in moisture and creates a caramelized crust (Maillard reaction) before burying them in sauce and cheese.
Cheesy Skillet Meatballs Recipe
Ingredients
For the Meatballs:
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1 lb ground beef (80/20)
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½ lb ground Italian sausage or ground pork
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½ cup breadcrumbs (Italian-seasoned or Panko)
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⅓ cup whole milk
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1 large egg, room temperature
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½ cup freshly grated Parmesan cheese
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3 cloves garlic, minced
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2 tbsp fresh parsley, finely chopped
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1 tsp Italian seasoning
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1 tsp salt & ½ tsp freshly cracked black pepper
For the Sauce & Cheese Topping:
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2½ cups (24 oz jar) marinara or tomato sauce
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1½ cups (6 oz) shredded mozzarella cheese
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¼ cup grated Parmesan or Pecorino Romano cheese
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Fresh basil leaves for garnish
1.Make the Panade:Locks moisture inside the meat fibers.
In a large mixing bowl, combine the breadcrumbs and whole milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and form a soft paste.
2.Mix & Shape Meatballs:Avoid overworking the meat to prevent toughness.
To the bowl with the panade, add the ground beef, ground pork, egg, grated Parmesan, minced garlic, parsley, Italian seasoning, salt, and pepper. Use your hands to gently combine the ingredients just until uniform. Roll the mixture into 12 to 15 equal-sized meatballs (about 1½ inches in diameter).
3.Sear the Meatballs:Creates a flavorful caramelized crust.
Preheat your oven to 400°F (200°C). Heat 1 tablespoon of olive oil in a large oven-safe skillet (like cast iron) over medium-high heat. Add the meatballs and sear for 5 to 6 minutes, turning occasionally, until browned on all sides (they do not need to be fully cooked through yet).
4.Add Marinara Sauce:Simmers meat in savory tomato flavor.
Pour the marinara sauce around and over the seared meatballs in the skillet. Gently stir to coat each meatball in sauce.
5.Top with Cheese & Bake:Bakes into a golden, bubbling layer.
Scatter the shredded mozzarella and extra Parmesan cheese evenly over the top of the meatballs and sauce. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the cheese is melted and bubbling.
6.Garnish & Serve:Garnish and serve warm.
Switch the oven to broil for 1–2 minutes if you prefer a browned, spotty cheese top. Remove from the oven, garnish with fresh basil leaves, and serve hot with warm garlic bread or over pasta.
