Cheesy Baked Meatballs in Marinara

Includes Frankie’s Marinara Sauce Recipe

Who doesn’t love meatballs? I’d venture to say that some vegetarians have dreams about them. I made dozens and dozens of them trying to get this recipe perfect. We had spaghetti with meatballs, meatball sandwiches, meatballs in the refrigerator, meatballs in the freezer. But all this hard work paid off. This is one of the best meatballs you are ever going to eat, even better than your Italian Nana makes (but don’t tell her—you might hurt her feelings—or she might have your cousin Guido come after me).

You can serve these as an appetizer, a main dish, or served over pasta. They are perfect for those on a Keto diet, either as is, or served atop a pasta substitute. For this presentation I topped them with small rounds of provolone cheese. You can forgo the cheese if desired or simply top with shredded mozzarella or provolone.

KETO DIETERS: Simply replace the bread in the recipe with a low-carb or Keto bread.

Making homemade meatballs is easier than you think, and quite fun!

I prefer my meatballs baked, though you may pan fry them in oil if you prefer, which will yield a darker, crustier exterior. A mini muffin pan is ideal for baking, providing even cooking. If you do not have one, a baking sheet works fine.

Once you get your meatballs in the oven it’s time to make your marinara. It’s really simple, but feel free to use your favorite jarred sauce.

After the meatballs and sauce are ready, it’s simply a matter of adding the meatballs to the sauce and topping them with cheese. I recommend using a half-quantity of my Marinara recipe. Save the rest for pasta or some other use. It freezes beautifully.

The last step is to place the cheesy meatballs under the broiler to melt and slightly brown the cheese. Aren’t they a thing of beauty?

Cheese Meatball Recipe:

Marinara Recipe:

Buon appetito! 

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Grazie mille!

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