Shared recipe

Meatball Parm Bake

4 servings5 / 5ItalianOne-PanMeatballsComfort Food

Beef meatballs baked beside garlic bread cubes and cherry tomatoes with marinara in the gaps and mozzarella and parmesan on top, finished with basil. One dish, 25 minutes in the oven.

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Time

Prep: 15min
Cook: 25min
Total: 40min

Nutrition

per serving

Calories: 680
Protein: 41g
Carbs: 45g
Fat: 37g

One serving: 1/4 of the baking dish

Instructions

Assembly

Preheat the oven to 425F (220C).
Roll the beef with the breadcrumbs, egg, parsley, salt and pepper into fourteen meatballs and lay them in two rows along one long side of an oval baking dish, following the curve of the rim.
Cut the bread into rough inch cubes, toss them with the melted garlic butter, and pile them along the opposite side of the dish in a band that mirrors the meatballs.
Halve the cherry tomatoes and pack them cut side up into the channel between the meatballs and the bread so the dish is full.
Stir the minced garlic and oregano into the marinara and pour it into the dish so it fills the gaps between everything.
Tear the mozzarella over the top and scatter the parmesan over everything.

Bake and Serve

Bake for 25 minutes until the cheese is browned in patches, the sauce bubbles and the tomatoes have blistered.
Spoon into bowls, tear the basil over the top and serve.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To ensure the garlic bread cubes stay crispy, toast them in the oven for 5 minutes before adding them to the baking dish.

Tip 2 of 3

Use a high-quality jarred marinara or a simple homemade sauce with fresh garlic to keep the flavor profile bright and punchy.

Tip 3 of 3

Don't skip the fresh basil; the aroma is essential to cutting through the richness of the melted cheese.

Source

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