Jul 14 2026
Restaurants›Pasta Pomodoro›Meatball Parmigiana Recipe

Meatball Parmigiana Recipe

Inspired by Pasta Pomodoro
Time1h 10m
Serves4

Meatballs topped with fresh tomato sauce and mozzarella cheese.

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Ingredients

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For the meatballs

For the fresh tomato sauce

To assemble & bake

Method

For the meatballs

  1. 1

    Soak breadcrumbs

    In a small bowl combine the breadcrumbs and 1 tablespoon milk. Let sit 5 minutes until moistened.

  2. 2

    Mix meatball ingredients

    In a large bowl add the ground meat, soaked breadcrumbs, egg, 1 tablespoon grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Use your hands to gently combine until just incorporated; avoid overmixing to keep meatballs tender.

  3. 3

    Shape meatballs

    Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces or roughly 24 meatballs from 1 lb). Roll each into a compact ball.

  4. 4

    Brown meatballs

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs without crowding and brown on all sides, about 6–8 minutes total per batch. They should be nicely browned but not fully cooked through. Transfer browned meatballs to a plate lined with paper towel.

For the fresh tomato sauce

  1. 5

    Sauté aromatics

    In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5–6 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant, taking care not to brown the garlic.

  2. 6

    Add tomatoes

    Stir in the chopped fresh tomatoes (or canned crushed tomatoes) and 1 tablespoon tomato paste if using. Bring the sauce to a gentle simmer.

  3. 7

    Simmer and season

    Add torn basil leaves, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar if desired. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld. Taste and adjust seasoning.

To assemble & bake

  1. 8

    Preheat oven

    Preheat the oven to 375°F (190°C).

  2. 9

    Combine meatballs with sauce

    Pour about 1/2 cup of the tomato sauce into the bottom of a 9x13-inch baking dish to prevent sticking. Arrange the browned meatballs in a single layer in the dish, then spoon remaining sauce evenly over the top of the meatballs, making sure each meatball gets a generous coating.

  3. 10

    Add cheeses

    Sprinkle the shredded mozzarella evenly over the sauced meatballs, then finish with the 1/2 cup grated Parmesan.

  4. 11

    Bake until bubbly

    Bake in the preheated oven for 18–22 minutes, until the cheese is melted and bubbling and the meatballs reach an internal temperature of 160°F (71°C). If you prefer a lightly browned top, switch to broil for 1–2 minutes while watching closely.

  5. 12

    Garnish and serve

    Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves. Serve hot over pasta, polenta, or in a sandwich roll as desired.

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