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Meatball Bake

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Meatball Bake Recipe

This Meatball Bake recipe proves that cooking perfectly juicy, tender meatballs in one pan is possible! It starts with an easy and flavourful tomato and garlic sauce, and then it’s as simple as submerging the meatballs and allowing them to cook. A golden cheese crust finishes this delicious dish. What’s more, you can prepare the meatballs in advance and store them in your freezer, so you can have the comfort of a home-cooked meal on those busy days when you just don’t have a lot of energy for cooking. Serve with a green salad and fresh bread to mop up the sauce, or add to a bowl of pasta.

Can you make Meatball Bake ahead of time?

Yes. Once the meatballs are formed, place them on a tray, freeze and then transfer them to a reusable sandwich bag (this process stops them from sticking). They are best thawed completely overnight in the fridge before use, but you can also add the frozen meatballs to the sauce as per the recipe. In that case, you will need to add 15 minutes to the recipe cooking time.

Meatball Bake Recipe

Meatball Bake

Author: Nicole
5 from 14 votes
“My grandbabies couldn’t get enough of this dish!!!”
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This comforting and delicious Meatball Bake is the ultimate one-pan family meal made with low-cost ingredients in only 35 minutes.
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings: 6 servings

Ingredients

Meatballs
  • 500 g (1.1 lb) minced (ground) beef (see note 1)
  • 250 g (9 oz) minced (ground) pork (see note 1 for substitutes)
  • 1 onion, grated (see note 2)
  • 65 g (⅔ cup) breadcrumbs
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 egg
  • 1 tbsp freshly grated parmesan (optional)
  • 1 tbsp freshly chopped parsley (optional)
Sauce
  • 2 tbsp olive oil
  • 6 cloves garlic, finely chopped
  • 700 g (24 oz) passata
  • 375 ml (1½ cups) chicken stock
  • 1 tsp white sugar (optional)
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 125 g (1 cups) freshly grated cheddar or mozzarella

Instructions

  • Preheat the oven to 200°C (400°F) (all oven types).
  • Place the meatball ingredients in a large bowl and mix until combined. Measure out a tablespoon of mixture (using an ice cream scoop is helpful) and roll the meat into balls.
  • To make the sauce, heat the olive oil in a large, heavy-based ovenproof frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the passata, chicken stock, sugar, salt and pepper. Simmer for 2–3 minutes.
  • Gently submerge the meatballs into the sauce, so they are evenly distributed in the pan.
  • Using a spoon, ladle some of the sauce on top of each meatball (they may not be completely submerged under the sauce, which is fine, but spooning over the sauce will stop them from drying out).
  • Sprinkle the top generously with the cheeses. Bake for 18–20 minutes until golden and the meatballs are cooked through.
  • Serve with your favourite sides (see note 3).

Nutrition information

Nutrition Facts
Meatball Bake
Amount per Serving
Calories
602
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
18
g
Cholesterol
 
140
mg
47
%
Sodium
 
1038
mg
45
%
Potassium
 
1020
mg
29
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
33
g
66
%
Vitamin A
 
935
IU
19
%
Vitamin C
 
16
mg
19
%
Calcium
 
241
mg
24
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Regular, 20% fat minced (ground) beef is required for this recipe (not lean beef, as it will produce dry and tough meatballs). You can omit the minced pork completely and substitute it with more beef, if you prefer.
Note 2 – Grating the onions will ensure the meatballs are extra juicy and flavour-packed. Cut your onion in half and grate it on the cut side using a box grater. This ensures you are left with a fine onion “pulp” versus chunks of onions. 
Note 3 – Serve with fresh sourdough bread or garlic bread and a green salad. The sauce consistency is thin and perfect for dipping.

MAKE AHEAD

Once the meatballs are formed, place them on a tray, freeze and then transfer them to a reusable sandwich bag once frozen (this process stops them from sticking). They are best thawed completely overnight in the fridge before use, but you can also add the frozen meatballs to the sauce as per the recipe. In that case, you will need to add 15 minutes to the recipe cooking time. 

LEFTOVERS

Refrigerate for up to 3 days. Freeze for up to 3 months (in individual portions). Thaw completely overnight in the fridge and reheat in the microwave or oven. 

Tried this recipe?

Let us know how it was!
Course beef, meatball bake, meatballs
Cuisine Italian

  1. 5 stars
    Another huge family hit!!!!

    • Hooray! So great to hear! 🙌🏻 Thanks for the rating. Nic x

  2. 3am and have just discovered your great recipes. Can I use either garlic powder or minced garlic instead of fresh? Your website has inspired me. Thankyou

    • Hi Jo, I’m so glad you have found me, welcome! 🥰 Yes, you can use either garlic powder or jarred minced garlic instead of fresh. Fresh will always give the strongest flavour, but this recipe is very forgiving and will still be delicious. Thank you again, Nic x

  3. 5 stars
    My family loves this dish, we usually do meatball subs with them

    • Yum, Hayley, meatball subs with these are awesome! 🙌🏻 There are a few other meatball recipes on the site you might like to try. I also like to use my Juicy Beef Rissoles. Thanks for the rating, Nic x

  4. 5 stars
    My grandbabies couldn’t get enough of this dish!!! Master 7 had 3 serving. Delicious and on rotation.

    • This is such great news, Lee! I adore it when little eaters approve … great for them, great for Grandma, great for Mum! Thanks so much for sharing and for the rating too. Nic x

  5. 5 stars
    Ever since making this for the first time, I am regularly requested to make this recipe again and again. 10/10!

    • That’s the best kind of feedback, Cassie! Thanks for sharing and thanks for the rating. Nic x

  6. 5 stars
    This recipe was amazing! Such a simple sauce but it was packed full of flavour!
    I was actually going to make your chicken meatball recipe but I bought pork mince by mistake out of habit haha and way I used 500g pork mince only, not the beef and pork combo as that’s what I had haha but it was so good with fresh sourdough Vienna

    • So glad you enjoyed this, Carmen. I love how you are experimenting with different meats … I do that myself. Thanks also for the rating. Nic x

  7. If you wanted to sneak some veg into these meatballs, what would you recommend? My go to is usually zucchinni but that might be too moist for these meatballs?

    • Hi Sophie, I think this idea sounds great. However, I wouldn’t add more than 1 cup of grated zucchini and I would also squeeze out as much liquid as possible before adding it to the meatball mix. Nic x

  8. 5 stars
    One of the most wonderful dishes I’ve ever had. We ate this four hours ago for dinner and have been eyeing up the box of leftovers cooling on the kitchen counter ever since, resisting the urge to polish the whole thing off. All the family, big and very small cleared their plate. I did find the amount of pepper, while suited to our tastes, may be a bit too hot for someone with a really aversion to heat so maybe cut in half if that’s the case. But otherwise, this is phenomenal!

    • Oh, wow Elma! You’ve made my day! Thank you so much for this beautiful feedback. Nic x

  9. 5 stars
    10/10, have eaten it twice in the last fortnight and it will definitely be on regular rotation!
    We have it with spaghetti and garlic bread and both fussy kids (5 and 3) love it

  10. 5 stars
    i JUST MADE THIS FOR LUNCH MY FAMILIA WHEN CRAZY! 10/10!!!!
    CANT WAIT TO TRY MORE OF YOUR RECIPES FOR SURE!!!!!!

  11. 5 stars
    I have made this a few times now, it’s a firm favourite in our household. I love serving it with yummy sourdough, or the easy garlic bread from this website. We always have plenty of leftovers that I use to make meatball subs the following night. Love love love!

  12. Such a delicious recipe that is so quick and easy. A family favourite here – on weekly repeat! Thank you

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.