This cheesy bake meatballs dish has been my go-to weeknight comfort meal ever since I first combined a simple tomato base with a mix of ground beef and Italian sausage. I remember one rainy evening when I had to pull dinner together with pantry staples and a stubborn family of hungry teenagers; the mixture of savory meatballs, bright tomato sauce, and molten cheese turned that hurried meal into an instant favorite. The texture is a wonderful contrast: a slightly crisp seared exterior, tender, juicy center, and a creamy melted topping that pulls apart in glorious strings.

I discovered the particular balance of seasonings on a weekend when I was testing ways to keep meatballs juicy without frying them to death. Adding a touch of parmesan, a light hand with breadcrumbs, and resting the formed meat for at least 15 minutes made all the difference. When baked in a 9x9 dish bathed in crushed tomatoes and topped with low-moisture mozzarella, the result becomes reliably comforting. This recipe is forgiving, great for busy evenings, and scales comfortably for company or leftovers.

Ingredients

• Ground beef (12 ounces): Choose 80/20 for a good balance of flavor and juiciness; leaner beef can dry out the meatballs. I often use a local store brand or a fresh pack from the butcher counter.
• Ground Italian sausage (4 ounces): Adds fat and seasoning — sweet or mild works well. If you prefer spicy heat, use hot Italian sausage or add a pinch of red pepper flakes.
• Grated Parmesan (1/4 cup): Freshly grated has brighter flavor. Parmigiano-Reggiano adds nuttiness that enhances the meat mixture.
• Breadcrumbs (1/2 cup): Regular plain breadcrumbs bind without masking flavor. For gluten-free, use gluten-free panko at a 1:1 swap.
• Large egg (1): Acts as a binder and helps keep the texture cohesive.
• Fresh parsley (1/4 cup, chopped): Brightens the mix—flat-leaf parsley gives the best fresh flavor.
• Salt (1/2 teaspoon): Start here and adjust after tasting the sauce. Salt needs to be balanced with the sausage’s saltiness.
• Black pepper (1/4 teaspoon), garlic powder (1 teaspoon), onion powder (1/2 teaspoon): Simple aromatics that give a warm, rounded backnote without overpowering the tomato.
• Crushed tomatoes (28 ounces): Use a quality brand or whole tomatoes crushed by hand for a rustic texture. The tomatoes are the base of the sauce and should taste bright and slightly sweet.
• Granulated sugar (1 tablespoon): Balances acidity in the tomatoes; reduce or omit if using very sweet tomatoes.
• Dried oregano (1 tablespoon) and garlic powder (2 teaspoons) for the sauce: Provide classic Italian seasoning notes that make the sauce familiar and cozy.
• Low-moisture mozzarella (1 1/2 cups shredded): Melts evenly and browns nicely without releasing too much liquid.
• Neutral oil for searing (1-2 tablespoons): Vegetable or canola oil with a high smoke point works best when searing the meatballs briefly.

Instructions

Prepare the mixture: In a large bowl combine the 12 oz ground beef, 4 oz ground Italian sausage, 1/4 cup grated parmesan, 1/2 cup breadcrumbs, 1 beaten large egg, 1/4 cup finely chopped fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Use your hands or a spatula to mix until just combined — avoid overworking which compresses proteins and yields dense meatballs. Let the mixture sit for at least 15 minutes; this rest hydrates the breadcrumbs and helps flavors meld. Preheat the oven: Set the oven to 4006F (2046C). While the oven warms, position a rack in the center so the cheese browns evenly and place a 9x9 baking dish on the counter ready for the meatballs. Form and sear: Divide the mixture into 12 equal portions (about 1.5 ounces each) and roll into smooth balls using slightly wet hands to prevent sticking. Heat 1-2 tablespoons of neutral oil in a skillet over medium-high heat until shimmering. Sear each meatball on one or two sides for 301 seconds per side until a browned crust develops; do not cook through. Searing builds flavor through the Maillard reaction and helps the exterior keep shape during baking. Transfer seared pieces to the baking dish. Make the sauce: In a mixing bowl stir together the 28 oz crushed tomatoes, 1 tablespoon granulated sugar, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and a pinch or two of salt. Taste and adjust salt — remember the sausage and parmesan contribute saltiness. If the tomatoes taste very acidic, add a touch more sugar, a 1/2 teaspoon at a time. Assemble and top: Pour the sauce evenly over the meatballs so theyre mostly submerged, leaving the tops exposed just a bit. Sprinkle 1 1/2 cups shredded low-moisture mozzarella evenly across the surface. The cheese will protect the meat while adding creaminess and a golden finish. Bake: Place the baking dish in the preheated oven and bake for 25 minutes. You want the cheese melted and beginning to brown; the internal temperature of the meat should reach 1606F for beef blends. If you like extra browning, switch to broil for 1-2 minutes watching carefully. Rest and serve: Remove from the oven and let rest for 5 minutes to set the juices and make slicing easier. Serve with crusty bread, over pasta, or with a green salad. Spoon extra sauce over the plate for maximum flavor.

Storage Tips

Allow leftovers to cool to near room temperature before sealing in an airtight container. Refrigerate for up to 4 days; to reheat, cover loosely and warm in a 3506F oven for 105 minutes until heated through, or microwave single servings at 70% power to avoid drying. For longer storage, flash-freeze meatballs on a sheet pan and transfer to a freezer bag; they will keep for 2-3 months. Reheat from frozen in a covered dish at 3506F until hot, adding 5-10 minutes to the recommended time.

Ingredient Substitutions

For a lighter version, swap ground beef for ground turkey and substitute Italian turkey sausage. To make gluten-free, replace the 1/2 cup breadcrumbs with 1/2 cup gluten-free panko or crushed gluten-free crackers. If you dont have parmesan, substitute 2 tablespoons of nutritional yeast for a savory, cheesy note. For a creamier finish, add dollops of ricotta under the mozzarella or stir 1/4 cup into the sauce before baking.

Serving Suggestions

Serve hot over a bed of spaghetti or polenta, or alongside garlic-rubbed slices of toasted baguette to scoop up sauce. Pair with a bright arugula salad dressed in lemon vinaigrette to cut through the richness, and offer roasted seasonal vegetables for color and fiber. Garnish with extra chopped parsley and a light dusting of grated parmesan for presentation.

Cultural Background

While baked meatballs under tomato sauce are common in Italian-American cooking, this version highlights a practical home-cooking approach popular in American weeknight kitchens. The addition of Italian sausage blends classic Italian flavors with the convenience of a single-dish bake favored in many family kitchens across the U.S.

Seasonal Adaptations

In summer, use fresh tomatoes peeled and crushed for a brighter sauce and add fresh basil at the end. During colder months, increase dried oregano and add a pinch of smoked paprika for warmth. For holiday gatherings, make mini meatballs as appetizers and bake in small ramekins with extra melted cheese on top for individual servings.

Meal Prep Tips

Form meatballs and place them on a sheet pan lined with parchment; cover and refrigerate for up to 24 hours or freeze for longer storage. Make the sauce ahead and store separately; when ready to cook, sear meatballs and assemble the dish for baking. This approach reduces evening active time to the searing and baking step, making weeknight dinners nearly effortless.

Finally, enjoy the simple pleasure of a warm, cheesy dish shared with family or tucked away as a satisfying solo dinner. Its reliably delicious, forgiving, and purpose-built for busy lives yet deserving of company at the table.