Mini Meatball Bake Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook until al dente according to package directions (about 10–11 minutes). Reserve 1 tablespoon of pasta cooking water, then drain pasta and set aside.

Warm sauces

While pasta cooks, combine 1 cup alfredo sauce and 1 cup marinara sauce in a small saucepan over low heat just to warm through (3–4 minutes). If sauce is too thick, stir in reserved pasta water 1 tablespoon at a time to reach a slightly loose consistency for coating pasta.

Toss drained penne with the warmed combined sauces in the pasta pot until evenly coated. Set aside while you prepare meatballs and toppings.

Make meatball mixture

In a medium bowl combine 8 oz ground beef, 4 oz ground pork, 1 tbsp fresh breadcrumbs, 1 tsp milk, 2 tbsp grated Parmesan, 1 whole egg, 1 tsp minced garlic, 1 tsp dried Italian seasoning, 3 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Form mini meatballs

Portion mixture into mini meatballs about 1 inch (approximately 1 tablespoon) each. You should get roughly 24–28 meatballs. Place formed meatballs on a plate or tray.

Sear meatballs

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but not fully cooked (they will finish cooking in the oven). Remove browned meatballs to a plate.

Prepare herb crumb topping

In a small bowl combine 1/2 cup breadcrumbs, 1 tbsp melted butter, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp garlic powder and 1/8 tsp salt. Stir until crumbs are evenly moistened.

Assemble bake

Lightly oil a 9x9-inch (or similar) baking dish. Spread half of the sauced penne in an even layer in the dish. Arrange half of the seared mini meatballs over the pasta. Sprinkle half of the shredded mozzarella (3/4 cup), half the provolone (1/4 cup) and 1 tablespoon grated Parmesan over the meatballs. Add the remaining sauced penne to cover, then top with the remaining meatballs. Evenly distribute the remaining mozzarella, provolone and 2 tablespoons grated Parmesan on top. Scatter the prepared herb crumb topping evenly over the cheese layer.

Bake

Place the assembled dish in the preheated 375°F (190°C) oven and bake uncovered for 18–22 minutes, until cheeses are melted, topping is golden and meatballs are cooked through (internal temp 160°F / 71°C). If you prefer a more browned top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Finish & serve

Remove from oven and let rest 5 minutes. Garnish with 1 tbsp chopped fresh parsley. Serve hot, portioning into 4 servings.