Easy Baked Beef Meatball Parmesan

Baked meatball Parmesan is my answer to so many events. I always make big batches of meatballs when I make them and freeze ½ of it. This makes meals so easy for me on busy evenings o when entertaining.

I use this recipe in a variety of different ways depending on what is going on in my world that day. Here are ways to make use of this super simple recipe.

• Make meatball Parmesan subs for game day: I love doing this. I butter and toast up some hoagie rolls, line them with provolone cheese and when these meatballs are out of the oven, I just scoop 3-4 on to the rolls and everyone is happy.
• Make an easy dinner: I will sometimes serve this over pasta but most often I make this and serve it with some crusty garlic crostini.
• Italian meatball appetizer for entertaining: I have used this many times for entertaining. Who doesn't love cheesy baked meatballs! The idea is you serve this hot out of the oven with small plates and forks and let your guests enjoy them straight from the casserole dish.

This recipe is for already cooked meatballs (that are thawed and not frozen) and sauce. I have included recipes for both below in case you want to make this and need to make either one of those. If you have only frozen meatballs, I have included tips in the post for cooking them as well.

Ingredients

Here is a quick list with pictures of what you need. The full recipe is at the bottom.

• Refrigerated pre-cooked Italian beef meatballs: You want them thawed for this. If you are working from frozen, just throw them into a pot with the marinara and heat on low covered for about 15 minutes. I always have a stash of my homemade Italian meatballs in the freezer. You can use store bought, your own homemade meatballs or you can use my recipe for homemade Italian meatballs.
• Marinara sauce: I love using this easy marinara recipe. You can use jarred sauce of that is easier or your favorite homemade sauce. Just make sure if it was refrigerated or frozen that you let it come to room temperature first.
• Parmigiano Reggiano: Try to find real Parmigiano Reggiano. It makes all the difference in the taste!
• Shredded Mozzarella Cheese: Any brand will do. I prefer shredded mozzarella to fresh for this recipe because it melts so much better.
• Olive oil: For reheating the meatballs before baking them.

How To Make Baked Meatball Parmesan

1. Gently reheat the meatballs: You want to add the meatballs to a large skillet with a little olive oil to gently reheat them since they do not spend a lot of time in the oven. Once you see a little sizzle action in the pan, turn the heat to low and cover and cook them for about 10 minutes or until heated all the way through.
2. Prepare your baking dish: You want to ladle some of your marinara sauce into the baking dish. I like using a 9x11 baking dish.
3. Add meatballs and cheese: Now add the heated up meatballs, then the mozzarella and finally the Parmesan cheese.
4. Bake: Bake them in a preheated 350 degree oven on the middle rack for 10 minutes, then move them to the top rack and bake for another 5 minutes or until the cheese is melted and golden on top.

Recipe Tips

• Use store-bought frozen meatballs: If you don't have homemade Italian meatballs in your freezer, feel free to use store-bought. Just try to find a good quality one.
• Use jarred sauce: If you don't have time to make your own marinara sauce, store bought is fine. Raos makes an amazing sauce.
• Use another meat blend for your meatballs: This is for an all beef meatball but you can use any blend like pork and beef or maybe even meatballs with veal. Just make sure they are Italian meatballs so the flavors of all the ingredients come together.

Storing

This baked meatball parmesan can be stored in the fridge for up to 3 days. Store them in the baking dish (covered with aluminum foil or plastic wrap) or transfer them to a container with a tight fitting lid. If you do transfer them, just make sure to store them cheese side up.