Mozzarella Baked Meatballs in Marinara Sauce
Mozzarella Baked Meatballs in Marinara Sauce is the ultimate comfort food, combining juicy, flavorful meatballs with a rich and tangy marinara sauce. Topped with melted mozzarella and Parmesan, this dish is broiled to golden perfection for a cheesy, bubbly finish.
Perfectly balanced with the heat from red pepper flakes and the freshness of basil, it’s an irresistible meal that can be served over pasta, with crusty bread, or even as a hearty sandwich.
Whether you’re feeding the family or impressing guests, this recipe is sure to satisfy!
Why You’ll Love This Recipe:
Irresistibly Cheesy: The gooey, melted mozzarella and nutty Parmesan add layers of indulgent flavor.
Rich, Homemade Marinara: Simmered with garlic, chili flakes, and fresh basil, the sauce is comforting and packed with authentic Italian flavors.
Juicy and Flavorful Meatballs: The perfectly seasoned, pan-seared meatballs are tender on the inside with a slight crust on the outside.
Versatile Serving Options: Whether served over pasta, with grilled bread, or in a sandwich, it’s customizable for every preference.
Crowd-Pleaser: It’s a dish that’s perfect for family dinners, gatherings, or special occasions, making everyone ask for seconds!
Key Ingredients:
Ground Beef: The star of the dish, providing a rich, hearty base for the meatballs.
Fresh Mozzarella Cheese: Adds a creamy, melty topping that elevates the flavor.
San Marzano Tomatoes: A premium choice for a sweet and tangy marinara sauce.
Parmesan Cheese: Brings a nutty, savory note to the dish.
Fresh Basil: Infuses the sauce with aromatic, authentic Italian flavor.
Garlic & Red Pepper Flakes: Deliver a warm, spicy kick to the marinara.
Olive Oil: Essential for sautéing and adding depth to the sauce.
Mozzarella Baked Meatballs in Marinara Sauce
Ingredients:
2 lbs freshly ground beef
1 can whole Italian San Marzano tomatoes (D.O.P. if available)
¼ cup grated Parmesan cheese (plus extra for serving)
5 oz fresh mozzarella cheese (if possible)
10 fresh basil leaves
2 cloves garlic (minced)
2 tablespoons olive oil (divided)
1 teaspoon red pepper flakes
Sea salt and freshly ground black pepper to taste
Instructions:
Preheat the Oven: Set the oven to broil on high.
Prepare Sauce: In a saucepan, heat one tablespoon of olive oil over medium-high heat. Add minced garlic and red pepper flakes, sautéing for about 20 seconds until the garlic begins to brown. Pour in the San Marzano tomatoes, season with salt and pepper, and bring the sauce to a boil. Once boiling, lower the heat and stir in half of the fresh basil leaves. Let the sauce simmer for 15 minutes, occasionally stirring, until it thickens slightly.
Form the Meatballs: Divide the ground beef into 16 even portions and roll them into balls. Chill the meatballs in the fridge for 30 minutes to enhance texture (optional, but ideal). Season generously with salt and pepper before cooking.
Sear the Meatballs: Heat the remaining olive oil in a skillet over medium-high heat. Once the oil starts to shimmer, carefully add the meatballs, making sure they aren’t overcrowded. Sear the meatballs for 2 minutes on each side, rotating them a quarter turn each time. Continue until all sides are browned, about 8 minutes in total. Drain any excess fat from the pan.
Simmer in Sauce: Pour the prepared tomato sauce over the seared meatballs, making sure they are covered. Lower the heat and let the meatballs simmer in the sauce for 5 minutes, or until fully cooked through.
Add the Cheese: Tear the mozzarella into rough chunks and place them on top of the meatballs. Generously sprinkle Parmesan cheese and additional red pepper flakes over the top.
Broil to Finish: Transfer the skillet to the preheated oven and broil for 5 minutes, until the cheese is golden, melted, and bubbly.
Serve: Remove from the oven, top with the remaining fresh basil leaves, and serve with grilled bread, pasta, or as a sandwich filling. Enjoy your Mozzarella Baked Meatballs in Marinara Sauce!
Notes:
Meat Selection: For extra juicy meatballs, consider using a mix of ground beef and pork.
Chilling Meatballs: Refrigerating the meatballs before cooking helps them hold their shape during searing.
Fresh Mozzarella: If unavailable, you can substitute shredded mozzarella, but fresh mozzarella offers the best flavor and texture.
San Marzano Tomatoes: These are recommended for their authentic, sweet flavor, but other high-quality canned tomatoes can work in a pinch.
Make Ahead: You can prepare the meatballs and sauce in advance. Store them separately in the fridge and assemble when ready to bake.
Serving Suggestions: Pair with pasta, crusty bread, or serve as an appetizer at gatherings.
Adjust Spice Levels: Customize the heat by increasing or reducing red pepper flakes.
Nutrition Information:
Calories: 480 kcal | Protein: 38 g | Carbohydrates: 10 g | Fiber: 2 g | Sugars: 5 g | Fat: 32 g | Saturated Fat: 12 g | Cholesterol: 120 mg | Sodium: 950 mg | Calcium: 250 mg
Frequently Asked Questions:
Can I use ground turkey or chicken instead of ground beef?
Yes, ground turkey or chicken can be used as a leaner alternative to beef.
Keep in mind, these meats have less fat, so adding a tablespoon of olive oil or grated onion to the mixture can help maintain moisture and flavor.
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance, sear them, and store them in the refrigerator.
When ready to serve, reheat them in the marinara sauce and proceed with adding cheese and broiling.
What if I don’t have fresh mozzarella?
Shredded mozzarella or mozzarella slices can be used as a substitute.
Fresh mozzarella adds a creamier texture, but regular mozzarella works perfectly fine.
Can I freeze leftovers?
Yes, this recipe freezes well. Store cooled meatballs and sauce in an airtight container for up to 3 months.
Reheat in a skillet over low heat or in the oven until warmed through.
How can I make this recipe gluten-free?
Ensure your Parmesan cheese and any seasonings are gluten-free.
Serve the dish over gluten-free pasta or zucchini noodles, or enjoy it as a stand-alone dish.
If breadcrumbs are part of your meatball mix, substitute with gluten-free breadcrumbs.
Why do I need to chill the meatballs before cooking?
Chilling the meatballs helps them firm up, making them less likely to fall apart while searing.
It also allows the flavors to meld better, resulting in more flavorful meatballs.
What is the best way to prevent the meatballs from sticking to the pan?
Ensure your skillet and oil are fully heated before adding the meatballs.
You can also gently shake the pan occasionally or use a spatula to loosen them if they start to stick.
Do I need to use fresh San Marzano tomatoes?
While San Marzano canned tomatoes are preferred for their rich flavor, you can use any high-quality canned tomatoes.
For fresh tomatoes, blanch and peel them before simmering to create the sauce.
Can I skip searing the meatballs and cook them directly in the sauce?
Yes, but searing the meatballs adds a delicious caramelized flavor.
If skipping this step, ensure the meatballs simmer in the sauce for at least 20–25 minutes to cook through properly.
How do I know when the meatballs are fully cooked?
Use a meat thermometer to check the internal temperature; it should reach 160°F (71°C) for beef.
Alternatively, cut one open to ensure no pink remains in the center.