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Easy Baked Parmesan Meatballs - One pan at it's best! Mouthwatering,tender, juicy, Italian meatballs smothered in goodness!
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5 from 1 vote

Easy Baked Parmesan Meatballs Recipe

One pan at it's best! Mouthwatering, tender, juicy, Italian meatballs smothered in goodness!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: American, Italian
Keyword: baked, meatballs, parmesan
Servings: 6
Calories: 597kcal
Author: Don't Sweat The Recipe


  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 2-3 cloves garlic, minced
  • 3/4 cup Italian breadcrumbs
  • 1/2 cup buttermilk
  • 1/2 cup onion, minced
  • 2 large eggs
  • 1 cup grated Parmesan cheese (not the kind in the green can)
  • 1/3 cup fresh Italian flat leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 32 oz marinara sauce (homemade or jar)
  • 1 1/2 cups shredded Italian blend cheese
  • Fresh parsley minced (for garnish)


  • Preheat oven to 400 degrees F. Prep a 9x13 baking dish with cooking spray.
  • Mix ground beef, ground pork, garlic, bread crumbs, buttermilk, onion, eggs, Parmesan cheese, parsley, oregano, salt, and pepper by hand until just combined, careful not to over-mix.
  • Use a 1/4 - 1/3 cup scoop and form meatballs. (I use about 1/3 cup) Place the meatballs in the baking dish.
  • Bake for 20 minutes.
  • Lower oven temperature to 375 degrees F.
  • Place meatballs on a plate. Drain excess grease from the baking dish.
  • Pour about 1 cup marinara sauce in the bottom of the baking dish and spread to cover.
  • Place meatballs in the pan in a single layer.
  • Pour remaining marinara sauce over the top of the meatballs, then sprinkle the shredded Italian cheese blend over the top, so all the meatballs are covered in cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake, uncovered, for another 10-15 minutes, until the cheese is bubbly and golden.
  • Garnish with fresh parsley if desired.


These meatballs freeze beautifully! Make them through the forming stage. Place a piece of freezer paper on a sheet pan, put the meatballs on the pan in a single layer and freeze for about an hour. Then throw them in a zip-top bag for later use.
You can adjust the size of the meatballs to your liking. Baking time will vary depending on the size of the meatballs.


Calories: 597kcal | Carbohydrates: 23g | Protein: 40g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 174mg | Sodium: 1615mg | Potassium: 963mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1244IU | Vitamin C: 17mg | Calcium: 354mg | Iron: 5mg