cheesy baked meatballs

May 17, 2021/

cheesy baked meatballs are easy, one-pan DELICIOUSNESS!

This is a good one.

While I love my standard meatballs and spaghetti – even more since I learned that you can bake the meatballs instead of all that messy frying – I’m always game for a twist.

Especially if it involves cheese.

And one pan.

Which this dish does.

The addition of provolone and fresh mozzarella make this dinner indescribably easy and delicious. It’s all baked up in one skillet and you can even do much of it in advance (I love when I can get a good chunk of prep out of the way in the morning and then be that much further along when dinnertime rolls around).

We were bizarrely out of pasta so I was concerned that our meal would be “lacking”, but Mike and I both concurred that we didn’t miss it at all (some good bread or maybe these garlic knots might find their way in next time though).

cheesy baked meatballs

Let me know if you try it!

Cheesy Baked Meatballs
1 pound ground beef
2 large eggs
1/3 cup grated parmesan cheese
1/3 cup flavored bread crumbs
garlic salt
black pepper
3 cups marinara sauce
8 ounces fresh mozzarella, sliced
4 ounces shredded provolone

fresh oregano, for garnish (optional)

Pre-heat the oven to 450 degrees. Grease a large ovenproof round pan, skillet or 9 x 13 baking dish.

Combine the ground beef, eggs, parmesan, bread crumbs, garlic salt (to taste) and black pepper in a large bowl. Using damp hands, form golf ball-sized meatballs and place in your prepared pan. Bake for 15 minutes.

Pour the marinara sauce over the meatballs and cover the dish with foil. Bake for 25 minutes. Remove the foil and add both cheeses. Bake for an additional 10 minutes. Turn the oven to broil and continue baking (watching carefully) till the cheese is golden brown and bubbly. Garnish with fresh oregano, if using. Serve immediately, with pasta, bread or garlic knots if you like.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/05/17/cheesy-baked-meatballs/

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

Posted in dinner irl, low-tox living, recipes

2 Comments

Judi JJ on May 17, 2021 at 4:49 pm

I like the idea of one pan meatballs and have added this to next week’s dinner menus. I enjoy your recipes, so I’m sure this one will be good.

I have been on the lookout for a pan like yours. I have a larger Le Creuset one, but I want a covered one that is skillet-like and can go in the oven. Yours looks exactly like what I’m looking for! Can you share the brand and size? Thanks so much.

Reply
- sherisilver on May 17, 2021 at 9:45 pm
  
  Thank you so much! The skillet is a 12″ enameled cast iron Lodge skillet. Believe it or not I got it at Home Goods – they had a ton at my local one!
  
  Reply

cheesy baked meatballs