Meatball Parmigiana

Meatball Parmigiana is here to deliver unapologetic cheesy goodness. And just like a great chicken Parm, this meatball version has everything you love—crispy edges, saucy vibes and a blanket of melted cheese—but it is built around juicy homemade meatballs.

This meatball recipe brings full red-sauce-joint energy without having to go to a restaurant. It’s hearty, saucy and gloriously stretchy with cheese—the kind of dinner that exists solely to justify garlic bread and answer the eternal question of “What’s for dinner?” with confidence.

Ingredients for Meatball Parmigiana

• Ground beef: Ground beef forms the juicy base of the meatballs. Using leaner mixtures works well, but a higher fat content will add more moisture and flavor.
• Eggs: Most meatballs require eggs as a binder. Eggs add moisture for tender meatballs and contribute to a cohesive texture so the meatballs hold their shape.
• Onion: A finely chopped small onion adds savory depth and aromatic flavor to these meatballs.
• Soft bread crumbs: Soft bread crumbs act like tiny sponges, absorbing moisture and ensuring each meatball stays light rather than dense. To make them from scratch, tear bread (day-old works great here) into pieces and place the pieces in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
• Parmesan cheese: Adding Parmesan cheese to the meatballs boosts them with salty, nutty richness. Spring for the flakes or the grated stuff in the cheese section, rather than the powdery shelf-stable Parmesan.
• Garlic cloves: Minced garlic brings bold, aromatic flavor to the mix. It seasons the meatballs from the inside out. Pre-minced is fine, but you get more flavor when you mince garlic just before you use it.
• Italian seasoning: A blend of basil, oregano and rosemary gives the meatballs a classic Italian comfort-food flair. It’s easy to make Italian seasoning from scratch and keep it on hand for all your favorite Italian dinner recipes.
• Salt: Salt enhances everything and brings out the savory notes in both the meat and the cheese. It also balances the tanginess of the marinara.
• Marinara sauce: To keep this recipe effortless, use the best jarred marinara sauce for the meatballs.
• Shredded mozzarella cheese: Mozzarella gives you that signature melty, stretchy cheese pull. The cheese melts into the marinara for a bubbly, irresistible top layer.
• Minced fresh parsley: Sprinkled on at the end, parsley adds color and freshness. It brightens up the richness of the meat and cheese.
• Additional grated Parmesan cheese: More Parm adds a final savory punch. It ties the whole dish together and makes your kitchen smell like an Italian restaurant.

Directions

Step 1: Mix the meatball Parmesan ingredients

Preheat the oven to 375°F. In a large bowl, crumble the beef, then add the eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings. Mix lightly but thoroughly.

Editor’s Tip: Overmixing can make meatballs tough. Stop as soon as everything looks evenly distributed.

Step 2: Shape and bake the meatballs

Shape the mixture into 2-inch balls. Place the meatballs on greased racks set in shallow baking pans. Bake, uncovered, until browned, about 20 minutes.

Step 3: Add the sauce and cheese

Transfer the browned meatballs to a 13×9-inch baking dish. Cover them with marinara sauce, then top with shredded mozzarella. Bake until bubbly, 15 to 20 minutes longer.

Step 4: Broil the top

If desired, switch the oven setting to broil. Cook for two to three minutes or until the cheese is beautifully browned and lightly blistered.

Editor’s Tip: Watch the broiler closely—cheese goes from golden to dramatic very quickly.

Step 5: Garnish and serve

Garnish the dish with minced fresh parsley and an extra sprinkle of grated Parmesan before serving.

Meatball Parmigiana Variations

• Try some turkey: Swap in ground turkey for the beef for a slightly lighter version. The flavor remains rich, especially with the addition of plenty of Parmesan.
• Swap in sausage: Use spicy Italian sausage for half the meat to give your meatball Parmigiana a bold kick. The sausage adds extra seasoning and depth.
• Cheese it up: Add shredded provolone or fontina on top for a more complex cheesy finish. These excellent melting cheeses pair well with marinara.
• Make it spicy: Stir a little crushed red pepper into the marinara if you prefer a tangy sauce and a more robust dish.
• Turn up the veggies: For a veggie-boosted version, fold finely grated zucchini into the meatball mixture. It adds moisture and sneaks in extra greens.

How to Store Meatball Parmigiana

Store meatball Parmigiana in an airtight container in the refrigerator once it has thoroughly cooled. The meatballs and sauce keep their texture well, and the melted cheese reheats nicely. To preserve moisture, spoon extra marinara over the top before storing.

How long does meatball Parmigiana last?

Meatball Parmigiana lasts three to four days in the refrigerator. The flavors continue to meld, making it even more delicious the next day.

Can you freeze meatball Parmigiana?

You can freeze meatballs Parmigiana. Freeze the meatballs and sauce together in a freezer-safe container, ideally without the cheese, then add fresh cheese when you reheat for the best texture.

How do you reheat meatball Parmigiana?

To reheat meatballs Parmigiana, warm it in a covered baking dish at 350° until heated through. The gentle oven heat keeps the meatballs tender and the cheese melty.

Meatball Parmigiana Tips

How do you make sure the meatballs stay tender?

To keep meatballs tender, mix the ingredients lightly and stop as soon as they come together. Overmixing compacts the meat, leading to a dense texture. Using bread crumbs and onion also helps add moisture so the meatballs stay soft.

What else can you serve with Parmigiana meatballs?

Meatballs Parmigiana pairs beautifully with garlic bread, breadsticks or a simple green salad. You can also serve it over pasta, tucked into a hoagie roll for a meatball Parmesan-style sub or alongside roasted vegetables for a more balanced plate.