This cheesy, yummy baked meatball parmesan recipe is pure comfort food! This recipe features turkey meatballs, but you can easily swap out ground beef or pork as well.
When I’m craving comfort food, I instantly think of meatballs. Call me crazy, but tender. juicy meatballs drowned in sauce and cheese just rocks my socks. This baked meatball parmesan recipe is super versatile, and ridiculously dreamy – just look at that cheese!
I usually prefer 85/15 ground turkey for my meatballs, but you can also make these with ground beef or pork with equally delicious results. In fact, I encourage you to get creative and mix up the meat and herbiage options for DELISH results. I’ve used fresh basil, oregano, thyme and basil in this recipe, all with spectacular results. If you don’t have fresh herbs, feel free to use dried herbs, just use less, since dried herbs are stronger in flavor.
Meatball parmesan is the type of food that brings people together. I’m convinced that world peace could be achieved over a plate of these. It’s impossible not be a happy person with a plateful of cheesy meatballs.
What cheese should I use?
I love using a combo of shredded low-moisture mozzarella and fresh sliced mozzarella. Any delicious melting cheese that gets gooey and bubbly works perfectly for this recipe, I’ve used provolone, and queso oaxaca too, and they’re both exquisite! For some smoky flavor, you use some smoked mozzarella. You can also sprinkle the top of the casserole with grated Parmesan or Romano cheese for a salty bite.
What to serve with baked meatball parmesan?
I love making this meatball recipe and making cheesy meatball sliders with them!
Need a spiralizer to make zoodles? Check this one out!
Baked Meatball Parmesan
- 3 tablespoons olive oil
- 1 large onion diced
- 2-3 cloves garlic peeled, smashed and chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 20 oz. package of lean ground turkey about 1 1/3 lbs
- 1 large egg
- 3/4 cup grated Parmigiano Reggiano Parmesan cheese
- 1/4 cup fresh Italian parsley leaves minced
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 24 oz jar marinara sauce
- 1/2 cup shredded mozzarella cheese
- 8 ounces fresh mozzarella sliced
Heat 1 tbsp of olive oil in pan on medium heat heat and add the onions.
The onions should be very soft and aromatic but have no color.
Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes.
Turn off heat and allow to cool.
In a large bowl combine the ground turkey, egg, Parmigiano, onion/garlic mixture, parsley, bread crumbs, milk, salt and pepper.
Use a fork or your hands to combine the mixture, it will be moist.
Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn’t, it is probably missing salt.
Shape the meat into desired size.
Heat a pan to medium heat and add the remaining 2 tablespoons of olive oil.
Brown the meatballs on both sides, then set aside.
Coat the bottom of a 8×8 baking dish with marinara sauce, the lay the meatballs on top.
Cover them with the rest of the sauce.
Top the meatballs with both types of mozzarella cheese.
Cover the dish with foil and bake at 400F for 20-25 minutes, or until the cheese is bubbly and melted.
Go make the world a better place with these cheesy meatball sliders. You can thank me later.