This simple meatball parmesan bake is an ideal last-minute casserole for busy evenings. It freezes beautifully, making it a thoughtful meal for new parents or a convenient option to have on hand for hectic nights. With just four ingredients, it can easily be adapted to be gluten-free or keto-friendly with a few simple modifications.
INGREDIENTS
- 45–50 precooked frozen meatballs
- 4–5 cups marinara sauce, homemade or store-bought
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
INSTRUCTIONS
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Spread 1 cup of marinara sauce evenly across the bottom of the dish.
- Arrange the meatballs in the dish, spacing them closely together over the sauce.
- Pour the remaining marinara sauce over the meatballs and spread it evenly with the back of a spoon.
- Sprinkle the mozzarella cheese over the top, followed by the parmesan cheese.
- Bake for 35–40 minutes, or until the sauce is bubbling and the meatballs are fully heated through.
- Switch the oven to broil and broil the casserole for 1–2 minutes, until the cheese is golden and bubbly.
- Remove from the oven and let cool for 5 minutes before serving.
NOTES
- Low Carb/Keto: To keep this recipe low carb, use all-beef meatballs without fillers like breadcrumbs or oats, and opt for a sugar-free marinara sauce, whether homemade or store-bought.
- Gluten-Free: Choose gluten-free meatballs, such as homemade freezer meatballs made with gluten-free oats or a labeled gluten-free store-bought option.
