Mozzarella Meatball Casserole: Cheesy 🧀 Comfort in Every Bite

This Mozzarella Meatball casserole is basically like giving your taste buds a warm hug. I mean, who doesn’t love tender, juicy meatballs swimming in rich marinara sauce, covered in a blanket of melty mozzarella? But here’s the secret that takes it to the next level: a sprinkle of Parmesan cheese. That little touch of salty, nutty goodness adds just the right amount of richness to make this dish extra special.

As it bakes, the mozzarella gets all golden and bubbly (and let’s be real, that’s the best part, right?), while the Parmesan adds this beautiful, crispy layer on top that’s totally irresistible. Every bite is a perfect mix of savory meatballs, gooey cheese, and bold marinara that’ll have you going back for seconds—no judgment if you go for thirds!

This casserole is my go-to for cozy nights in, especially when I want something easy but feels like it came straight from an Italian kitchen. Whether you pair it with pasta, crusty garlic bread, or just enjoy it straight from the dish (no shame!), it’s one of those meals that always hits the spot. Trust me, it’s the kind of dish you’ll be thinking about long after it’s gone!

Print Recipe

Mozzarella Meatball Casserole

Author: Rosvitha

Ingredients

For the Meatballs:

2 pounds extra-lean ground beef 90-93% lean recommended
1 small yellow or white onion finely chopped
1 large egg
2 garlic cloves minced
½ cup Italian or seasoned breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
½ to 1 teaspoon crushed red pepper flakes optional, for a touch of heat

For the Casserole:

2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated or finely shredded Parmesan cheese
Fresh basil or parsley for garnish (optional)

Instructions

Meatballs:

Preheat your oven to 375°F. Line a baking sheet with foil for easy cleanup and spray with cooking spray (or just spray the baking sheet directly).
In a large bowl, combine all the meatball ingredients. Gently mix everything together using clean hands or a wooden spoon. Pro tip: Don’t overmix the meat mixture, as this can make your meatballs tougher.
Use a medium-sized scoop (about 1 to 2 tablespoons) to form approximately 32 meatballs.
Arrange the meatballs evenly on the prepared baking sheet and bake for about 15 minutes, or until fully cooked. Baking Tip: Since the meatballs are small, they should be done in around 15 minutes. If your meatballs are a bit bigger, they may need up to 20 minutes, so keep an eye on them until they’re perfectly cooked.

Casserole:

Spray a 2.5 to 3-quart casserole dish (or a 9×13-inch pan) with cooking spray, and add the cooked meatballs. Make-Ahead Tip: If you’re prepping ahead, this is the ideal stopping point. Cover the dish tightly and refrigerate for up to 48 hours before finishing the rest of the recipe.
Pour the marinara sauce evenly over the meatballs.
Sprinkle both the mozzarella and Parmesan cheeses over the top.
Bake uncovered for 10 to 15 minutes, or until the cheese is fully melted and turns a light golden brown.
For an extra touch, garnish with fresh herbs before serving.