Baked Italian Meatballs in Marinara with Mozzarella
Tender beef meatballs bake until browned, then go into a dish of marinara under a blanket of melted mozzarella. Serve them over spaghetti or with warm garlic bread for an easy, cozy weeknight dinner.
45 mins
6 servings
Ingredients
- 1 ½ pounds Lean Ground Beef
- 4 ½ cloves of Garlic
- 3 tablespoons Parsley (Fresh)
- ¾ cup Panko Bread Crumbs
- 1 ½ Egg
- ¼ cup + 2 tablespoons Milk
- 1 ½ cups Mozzarella Cheese
- ¾ cup Parmesan Cheese
- 1 ½ teaspoons Kosher Salt
- 4 cups + ½ cup Marinara Sauce
- 3 tablespoons Basil (Fresh)
- ¾ teaspoon Black Pepper
- 1 ½ teaspoons Dried Oregano
Directions
- Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, stir the panko and milk together and let them soak for 5 minutes.
- Add the egg, Parmesan, garlic, parsley, oregano, salt, and pepper and stir well. Add the ground beef and mix gently with your hands just until combined.
- Roll the mixture into 1 1/2-inch meatballs and set them on the baking sheet. Bake for 15 minutes, until browned.
- Spread the marinara in a 9x13-inch baking dish. Move the meatballs into the sauce and turn them to coat.
- Sprinkle the mozzarella over the top and bake for 10 to 12 minutes more, until the sauce bubbles and the cheese melts.
- Scatter the basil over the top and serve over spaghetti or with garlic bread.
