Cheesy Oven-Baked Meatballs

Cheesy Baked Meatballs deliver everything you crave in a comforting, crowd-pleasing dish—savory, saucy, and irresistibly cheesy. This one-pot favorite is easy to make and perfect for sharing.

Whether you’re feeding a hungry family or prepping freezer meals for busy nights, Cheesy Baked Meatballs are a hearty, flavorful solution that comes together in under an hour.

Star Players in These Cheesy Baked Meatballs

• Minced beef – The rich, meaty base of the meatballs, bringing depth and heartiness to every bite.
• Good quality pork sausages – Add extra flavor and moisture, ensuring juicy, tender meatballs.
• Parmesan cheese – Infuses a salty, nutty layer into the meatballs, boosting umami.
• Fresh breadcrumbs – Lighten the texture and help bind the meatballs without making them dense.
• Worcestershire sauce – A splash of tangy, savory complexity that enhances the overall meatiness.
• Chopped tomatoes & tomato puree – The robust base of the sauce, providing rich, concentrated tomato flavor.
• Dried herbs (thyme & oregano) – Classic Italian notes that elevate the sauce with warmth and aroma.
• Brown sugar – Balances the acidity of the tomatoes for a mellow, rounded finish.
• Mozzarella & cheddar – The golden, bubbly topping that melts into the sauce, offering creamy, stretchy bliss.
• Fresh parsley – A final flourish that adds color and a fresh herbal lift just before serving.

How to Make Cheesy Baked Meatballs – A Quick Look

Mix the beef, sausage meat, onion, egg, parmesan, breadcrumbs, and Worcestershire sauce in a large bowl. Form into small meatballs and place them in a baking dish.

After a quick oven sear, scoot the meatballs to the side and add the garlic, chopped tomatoes, tomato puree, herbs, and brown sugar to the dish. Stir the sauce, redistribute the meatballs, and top with cheese.

Return to the oven until the cheese is melted, bubbling, and golden. Garnish with fresh parsley and serve hot, ideally over pasta, rice, or crusty bread.

Tasty Tips and Flavor Twists

For an extra kick, try mixing chili flakes into the sauce or meat mixture. Want to sneak in more veggies? Grated zucchini or finely chopped spinach blend seamlessly into the meatballs without overpowering the flavor.

If you’re going gluten free, swap the breadcrumbs with your favorite gluten-free alternative and double-check your sausages and cheese. For a smoky twist, use smoked cheddar or add a spoonful of chipotle paste to the sauce.

This dish also scales effortlessly—halve it for a smaller group or make the full batch and freeze some for later. It’s a forgiving recipe that welcomes customization without losing its cozy charm.

Leftovers? Here’s How to Keep That Cheesy Magic

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered oven-safe dish at 180°C/350°F until warmed through, or microwave individual portions.

For longer storage, freeze baked meatballs in their sauce for up to 3 months. Defrost overnight in the fridge, then reheat in the oven until bubbling. The cheese might not be as stretchy, but the flavor stays spot on.

Cheesy Oven-Baked Meatballs

These one-pot Cheesy Baked Meatballs are an ideal option for serving a large group. Comforting, rich in flavor, and adaptable to gluten-free needs, this dish also lends itself well to freezer storage for future meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

For the meatballs:

• 6 tbsp grated parmesan
• 1 egg
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 6 tbsp freshly grated breadcrumbs gluten-free if preferred
• 8 pork sausages skins removed (ensure gluten-free if necessary)
• 800 g 28 oz ground beef
• Salt and black pepper to taste
• 1 large onion finely chopped

For the sauce:

• 1 tsp dried oregano
• 4 garlic cloves minced
• 100 g 1 cup minus 1 tbsp grated/shredded mozzarella
• 400 g 14 oz chopped tomatoes, canned
• 100 g 1 cup minus 1 tbsp grated/shredded strong cheddar
• 4 tbsp tomato puree paste
• 2 tsp light brown sugar
• 1 tsp dried thyme
• Fresh parsley chopped (for garnish)

Instructions

 

• Preheat the oven to 190°C (375°F) with fan assistance. In a sizable mixing bowl, combine the ground beef, sausage meat, onion, egg, parmesan, breadcrumbs, Worcestershire sauce, and a seasoning of salt and pepper. Thoroughly blend by hand and shape into meatballs roughly the size of walnuts; aim for 40–45 pieces.
• Distribute the formed meatballs across two to three large ovenproof dishes, ensuring they remain slightly apart. Brush each meatball with olive oil and place in the oven for 10 minutes.
• Remove the dishes and gently shift the meatballs to one side. Into the cleared portion, divide the garlic, chopped tomatoes, tomato puree, thyme, oregano, and brown sugar between the dishes and stir to combine. Redistribute the meatballs evenly within the sauce.
• Sprinkle the mozzarella and cheddar across the top and return the dishes to the oven. Bake for an additional 15–20 minutes, until the sauce is bubbling and the cheese has turned golden.
• Garnish with fresh parsley before serving.

Notes

To scale down, this recipe can be halved or quartered with ease. For freezer preparation, complete the process through initial baking, then cool, add sauce and cheese, and freeze. When ready to serve, thaw fully and bake uncovered for 20–25 minutes at 190°C (375°F).