This cheesy Meatball Casserole recipe features flavorful homemade meatballs baked with marinara sauce and plenty of cheese! Dump and bake, then serve these saucy meatballs on top of a heaping pile of spaghetti for a quick, easy, and delicious family dinner.
- Why We Love This Meatball Casserole Recipe
- Variations on Meatball Sub Casserole
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Italian Meatball Recipes To Try
- Meatball Casserole Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Meatball Casserole Step by Step
Why We Love This Meatball Casserole Recipe
This casserole recipe combines fresh homemade meatballs with spaghetti in a new and cheesy way!
- Easy. Everything is done in one baking dish for simple cleanup!
- Flavorful. The meatballs are flavored with onions, Italian seasoning, and garlic powder for a punchy taste.
- Kid-Friendly. This dish satisfies adults and kiddos alike with its classic flavors!
Variations on Meatball Sub Casserole
You can make these meatballs with ground pork, veal, chicken, or turkey instead of beef, or try mixing a few different meats together to create your own blend. For a bit of spice, add some crushed red pepper flakes to the mix!
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How to Store and Reheat
Store leftover meatball casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven for 20-25 minutes, until warmed through.
How to Freeze
Freeze leftovers in an airtight container for up to 3 months. Let thaw overnight before reheating.
More Italian Meatball Recipes To Try
- Homemade Meatballs
- Meatball Subs
- Baked Meatball Sliders
- Air Fryer Meatballs
- Chicken Parmesan Meatballs
- Meatball Parmesan
- Cheesy Parmesan Meatball Soup
- Mozzarella Stuffed Italian Meatballs
- Italian Wedding Soup
How to Make Meatball Casserole Step by Step
Prep: Preheat your oven to 350°F.
Make the Meatballs: Add 1 pound of ground beef, 1 large egg, ¾ cup of breadcrumbs, 1 tablespoon of dried minced onions, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of ground black pepper, and ½ teaspoon of kosher salt to a large bowl and stir to combine.
Shape the Meatballs: Form 3-inch balls from the mixture, then place them in a 9×13-inch baking pan.
Bake the Meatballs: Bake for 20 minutes.
Cover with Sauce: Pour 24 ounces (1 jar) of marinara sauce over the meatballs and stir to combine. Turn the oven down to 300°F and bake again for 20 minutes.
Top with Cheese: Sprinkle 8 ounces of freshly shredded mozzarella cheese around the meatballs and sprinkle ¼ cup of freshly grated Parmesan on top then bake for 10 more minutes. Serve over spaghetti and with freshly minced parsley for garnish if desired.
I like to use 80% lean ground beef, but you could also use a mix of ground veal, pork, and/or beef; ground turkey; or ground chicken!
Yes! Simply thaw the meatballs first and skip the initial 20-minute bake in step 4. Pour the sauce over and bake as directed in step 6.
Sure! Place everything (except the cheese) in a Crockpot and cook on high for 2-2½ hours or low for 3-4 hours. Sprinkle the cheese on top during the last few minutes of cooking to melt.