This homemade Meatballs Parmesan Casserole makes for the best weeknight meal, with homemade parmesan meatballs bubbling away in savory marinara sauce and topped with melted mozzarella cheese. It’s similar to Chicken Parmesan but with meatballs! Serve over pasta or as a meatball sub for a satisfying Italian dish any night of the week.
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My family loves a good Italian dish, especially classic favorites like Spaghetti and Meatballs,  Baked Ziti, and Lasagna. This Meatballs Parmesan Casserole quickly became a favorite at our house because it’s a crowd-pleaser (my husband and kids love this dish!) and so easy to make, reheat, and double. 
Meatball Parmesan Video
A meatball casserole in under an hour? Yes! See how Natasha makes this flavorful Italian Meatballs Parmesan recipe.
Easy Parmesan Meatballs RecipeOur Meatball Parm Casserole comes as a mash-up of the best parts of our favorite Italian dishes: our Homemade Juicy Meatballs, savory sauce from our Easy Marinara Sauce, and casserole-style cooking so it’s easy to make and serve.
You’ll love how simple it is to make the most flavorful meatballs, and it’s easy to share with a large group or make as meal prep. See our tips below on making ahead and freezing this Meatball Casserole.
Ingredients for Meatball Parmesan CasseroleWith just a few meatball ingredients and your favorite marinara sauce, you can whip up my baked Meatball Parmesan recipe. I know many of you are wondering if you can use store-bought meatballs and/or sauce as a shortcut—the answer is yes, and I’ve included variations below, but I promise these flavors are worth the extra few steps!

White bread – We use sliced sandwich bread, but you can use the inside of soft Italian or French bread as well, but remove the crust. Gluten-free bread will also work.

Milk – Using milk is best to create tender and juicy meatballs, but you can substitute it with cold water

Meat – a pound each of ground beef and ground pork. Use 80/20 or 85/15 for the best flavor.

Parmesan cheese – finely grated is best. You’ll use half in the meatball and half on the top

Egg – this helps to bind the meatball

Flavoring – garlic cloves, parsley, sea salt, and black pepper

Marinara Sauce – we’ll need 3 cups. My Homemade Marinara Sauce works perfectly, but you can substitute it with your favorite store-bought sauce.

Mozzarella Cheese – if you have an extra minute, shred or slice the cheese yourself for the best meltiness VariationsHere are a few other ideas to make this meatball casserole work for your family:

Storebought Meatballs – If you’re short on time, try store-bought meatballs. Choose Italian-flavored or basic meatballs so the flavors mesh with the marinara sauce. 

Meat – we love this classic meatball combination of beef and pork, but you can substitute different proteins, like ground chicken, turkey, or even bison. Avoid super lean proteins so your meatballs don’t end up tough.

Veggies – sauté diced veggies, such as onion, green peppers, or chopped spinach, and then stir them into the sauce for an extra serving of vegetables

Spice – For a spicy kick, add red pepper flakes when adding the garlic. How to Make Baked Meatballs Parmesan

Preheat the oven to 400°F. Pour cold milk or water over the diced bread, soaking for 5 minutes, and then use a fork to mash.

Make the Meat mixture – add ground beef and pork, half of the parmesan cheese, egg, garlic, parsley, salt, and pepper to the bread and mix until it just comes together. Be sure not to over mix, since that can make the meatball tough. The mixture will be moist, but if it isn’t, you can add a splash of milk.

Portion the meatballs – I used a medium trigger-release cookie scoop to portion, or about 2 Tbsp per meatball. Roll the mixture into a meatball using wet hands to about the size of a golf ball or 1 1/2″ in diameter. Pro Tip: To keep meatballs from sticking to your hands, set a small bowl of water next to you and dip your hands in water when rolling meatballs. If it starts to stick, just re-dip your hands in water. You’ll end up with perfectly smooth meatballs.

Sautee the Meatballs – Heat a large skillet over medium heat. Add oil to cover the bottom (I used about 2 Tbsp) and then add the meatballs in batches once the oil is hot. Turn the meatball every 2 minutes to sear each side.

Assemble and Bake – Pour 1 cup of the marinara sauce into a 9×13 casserole dish, and then put the meatballs into the sauce. Add the rest of the marinara over the top of the meatballs and sprinkle with the other half of the parmesan cheese and all of the mozzarella cheese. See our tips below for storing the casserole at this stage, or bake covered in foil for about 30 minutes or until the meatballs are cooked to 165°F.Can I make Meatball Parmesan in a Slow Cooker?Meatball casserole works well in the crockpot as well. Layer the marinara and browned meatballs in the slow cooker on low for 3-4 hours or until the meatballs are cooked through and then top with the cheese and cook for 30 more minutes or until the cheese is melted.

How to Serve Parmesan MeatballsThis Parmesan Meatballs Casserole is such a versatile main dish since you can serve the meatballs in so many ways. Try serving over:

Over Pasta – try Homemade Pasta or storebought

Over Veggies like Spaghetti Squash

Meatball Sandwiches – serve on a toasted Hamburger Bun

Cheesy Meatball Subs – on a toasted sub roll

With Crusty Bread – try Sourdough Bread or Dinner Rolls or Focaccia Bread to soak up the sauce

With a Side Salad – keep it simple with Caesar Salad Make-Ahead & StorageIt’s easy to make Meatballs Parmesan Casserole up to 24 hours in advance (if refrigerating) and up to 3 months ahead if freezing. Assemble the casserole according to step 5, but before baking, store the casserole like this:

To Refrigerate Ahead: before baking, cover with foil and refrigerate for up to 24 hours. Cook directly from the fridge, but add about 5 minutes to the baking time.

Freezing Ahead: before baking, cover with a layer of plastic wrap and top with foil, and then freeze for up to 3 months. When ready to cook, thaw it in the fridge overnight, remove the plastic wrap layer, and cook as directed, adding 5 minutes to the baking time.

Storing Leftovers – Once fully baked, store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months. Thaw in the fridge and then reheat in the microwave (use a splatter guard!) or oven until heated through. Meatballs Parmesan Casserole combines the best parts of so many of our favorite Italian dishes—homemade meatballs, marinara sauce, and melty cheese—in a delicious, crowd-favorite in under an hour. It’s perfect for a weeknight meal, or to feed a crowd. I know you’ll love this recipe!

More Italian Casserole RecipesWe love how easy it is to cook and serve this Meatball Parm recipe out of a casserole dish, so once you try it, you’ll want to check out these other Italian casserole recipes:

Eggplant Parmesan

Stuffed Shells

Lasagna Roll-Ups

Manicotti Recipe

Zucchini Lasagna

Baked Eggplant Parmesan

Chicken LasagnaHUNGRY FOR MORE? Subscribe to Natasha’s Newsletter and YouTube for mealtime inspiration and let’s connect on social! Follow us on Facebook, Instagram, Pinterest, and X for a peek behind the scenes of Natasha’s Kitchen.

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