Meatball Bake

meatball bake
Think perfectly golden, crispy, cheese covered meatballs up top and soft, juicy meatballs down the bottom - the best part is no needing to precook! Just plonk your meatballs straight into the sauce, cover with cheese and then pop into the oven for 25 minutes. Serve on a bed of pasta, with garlic bread, or even plain, soft crusty sourdough to mop up the sauce! This was such a crowd pleaser at our place!


  • 500g beef mince (see note 1)
  • 250g pork mince (see note 1)
  • 1 onion grated (see note 2)
  • 2/3 cup breadcrumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 egg


  • 2 tbsp olive oil
  • 6 cloves of garlic finely chopped
  • 700g jar passata
  • 1.5 cups chicken stock/broth (or 1 crumbled stock cube and 1.5 cups of water)
  • 1 cup tasty cheese or mozzarella cheese freshly grated
  1. Preheat oven to 200c fan forced.
  2. Combine meatball ingredients using your hands, form meatballs half the size of a golf ball. Set aside.
  3. Heat oil in a large, oven proof skillet on medium heat. Add garlic and cook stirring for 1 minute until fragrant.
  4. Add passata and stock/broth. Cook 2-3 minutes.
  5. Gently place meatballs in the sauce so they are evenly distributed in the pan.
  6. Using a spoon, ladle some of the sauce on each meatball (they will not be submerged completely under the sauce), the sauce on top stops them drying out.
  7. Sprinkle with cheese. Place in oven and cook for 18-20 minutes or until the top is golden. Rest assured even if you cook these a little longer, they will be perfectly juicy in the centre and wont dry out.
  8. Serve with your favourite sides (see note 3).

Note 1 – If you are using beef mince only, I do not recommend a lean mince for this recipe. Choose a mince with a higher fat content to ensure the meatballs remain soft during the bake.

Note 2 – I use a regular box grater for this step, grating the onions releases their juices and ensures your meatballs don’t dry out.

Note 3 – We love serving with fresh bread or garlic bread and a fresh salad. Please note the sauce consistency is meant to be thin, perfect for dipping!

Can meatball bake be frozen? Yes! Once cooked, freeze individual portions in an air-tight container for up to 2 months. Alternatively freeze the meatballs once they are formed. I freeze on a tray and then transfer to a reusable sandwich bag once frozen (to stop them sticking). You can add the frozen meatballs into the sauce at the same time as the recipe states. Cook them on the stove in the sauce for 5-8 minutes to begin the defrosting process. Finish the bake as per the recipe.


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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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