This Cheesy Bake Meatballs dish has become one of my go-to weeknight comforts whenever I need something hearty, straightforward, and crowd-pleasing. I first developed this version on a busy Thursday evening when the kids had after-school activities and I needed a dinner that could be prepped quickly, taste rich, and travel well for leftovers. The combination of ground beef and Italian sausage gives the meatballs a juicy, seasoned core while the mozzarella creates those irresistible strings when you cut into them. It’s the kind of dish that smells like home and invites everyone to gather around the table.

I love how adaptable this recipe is—start it on the stovetop and finish in the oven, or assemble everything ahead and bake when guests arrive. The texture is a satisfying contrast: seared edges on the meatballs, a bright, slightly sweet tomato sauce, and a creamy, golden cheese topping. I remember serving this at a small dinner party once; someone asked for the recipe before dessert. That kind of reaction is why this version lives in my regular rotation.

Ingredients

• Meatballs: Use 12 ounces ground beef (80/20 for juiciness) and 4 ounces ground Italian sausage for seasoning and moisture. Look for fresh sausage from your butcher or a good-quality brand like Johnsonville for consistent flavor. The sausage adds fennel and spice notes without extra work.
• Binders & Seasoning: 1 large egg, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1/4 cup finely chopped fresh parsley, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use plain fine breadcrumbs for a tender meatball; panko will give a lighter texture but may dry out faster.
• Sauce: One 28-ounce can crushed tomatoes, 1 tablespoon granulated sugar to tame acidity, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and salt to taste. San Marzano-style crushed tomatoes work well for a balanced flavor and silky texture.
• Topping: 1.5 cups low-moisture mozzarella, shredded. Low-moisture mozzarella melts evenly and browns nicely; if you prefer a creamier finish, mix in 1/4 cup shredded provolone or fontina.

Instructions

Prepare the meatball mixture: In a large bowl combine 12 ounces ground beef, 4 ounces ground Italian sausage, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 large beaten egg, 1/4 cup finely chopped parsley, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined—overworking creates dense meatballs. Cover and let rest for at least 15 minutes to allow the crumbs and salt to hydrate. Preheat and shape: Preheat your oven to 400°F. While it heats, roll the meat into even balls roughly 1 1/4 to 1 1/2 inches in diameter for 16–18 meatballs or adjust size to make 12 larger ones. Uniform size ensures even cooking. Sear the meatballs: Heat a tablespoon of neutral oil over medium-high in a skillet. Sear each meatball on one or two sides until browned—about 1 to 2 minutes per side. You're not cooking them through, just developing a golden crust. Transfer seared meatballs into a 9x9-inch baking dish in a single layer. Make the sauce: In a medium bowl stir together 28 ounces crushed tomatoes, 1 tablespoon granulated sugar, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and salt to taste. Taste and adjust salt or sugar to balance acidity. Pour the sauce evenly over the meatballs so they sit partially submerged. Add cheese and bake: Sprinkle 1.5 cups shredded low-moisture mozzarella across the top of the sauced meatballs. Place the dish in the preheated oven and bake 25 minutes, until the cheese is fully melted and beginning to brown and the meatballs reach an internal temperature of 160°F for beef and pork blend. Rest and serve: Remove from oven and allow the dish to rest 5 minutes to set the sauce slightly. Serve with pasta, crusty bread, or a simple salad. Garnish with extra parsley and a grating of Parmesan if desired.

Storage Tips

To store, cool the dish to room temperature then cover tightly with plastic wrap or transfer portions to airtight containers. Refrigerate up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months—label with date. When reheating from frozen, thaw overnight in the refrigerator and warm in a preheated 350°F oven for 15–25 minutes until heated through. Avoid microwaving whole portions from frozen to preserve meatball texture and cheese quality.

Ingredient Substitutions

If you want a lighter version, use ground turkey and turkey Italian sausage; add 1 tablespoon olive oil to the mix to maintain moisture. For gluten-free, substitute 1/2 cup gluten-free breadcrumbs or finely crushed gluten-free crackers. Swap mozzarella for a dairy-free melting cheese for a lactose-free option—note that flavor and melt may vary. To up the herbaceous note, replace dried oregano with 1 tablespoon fresh chopped basil added just before serving.

Serving Suggestions

Serve these with cooked spaghetti or zoodles for a lower-carb option. For a crowd, set the dish in the center with garlic bread and a large green salad for easy family-style dining. Garnish with chopped parsley, extra grated Parmesan, and red pepper flakes for heat. These also work well spooned over creamy polenta or alongside roasted seasonal vegetables for a comforting plate.

Cultural Background

Meatballs baked in tomato sauce draw from both Italian-American home cooking and broader Mediterranean traditions where meat and tomato-based sauces mingle. The use of Italian sausage in this recipe is a nod to Italian-American households where flavorful pre-seasoned meats are used to deepen the overall profile without lengthy simmering. While not an authentic regional classic, this dish epitomizes the pragmatic, flavor-forward cooking style found in many American kitchens.

Seasonal Adaptations

In winter, add a splash of red wine to the sauce for warmth and depth. In summer, fold in fresh basil and omit the sugar if your ripe tomatoes are sweet. For holiday gatherings, add a pinch of crushed fennel seed to the meatball mix and serve with roasted root vegetables. The recipe’s simplicity makes it easy to adapt to seasonal produce and flavors.

Meal Prep Tips

Mix and shape the meatballs up to 24 hours ahead and keep them covered in the refrigerator. You can also fully assemble the dish unbaked, cover tightly, and keep in the fridge for several hours—bake when ready. If you plan to freeze, flash-freeze seared meatballs on a tray before transferring to a bag; this prevents sticking and makes portioning simple.

Finish by sprinkling fresh parsley and an extra grind of black pepper. There’s something deeply satisfying about a simple dish executed well: caramelized meat, bright tomato, and molten cheese. Invite friends, serve family-style, and let everyone dig in.