1-First Step: Mix the meatball base Start by preheating your oven to 350°F and lightly preparing a 9×13-inch casserole dish. In a large bowl, add the ground beef, ground pork, 3/4 cup of the grated Parmesan cheese, heavy cream, egg, grated onion, pressed garlic, dried Italian seasoning, salt, and black pepper. Mix by hand until everything is fully combined. A gentle hand is important here because overmixing can make the meatballs dense. This mixture should feel soft and easy to shape, but not wet. If you are cooking for someone who prefers a lighter bite, the heavy cream can be swapped for half-and-half or milk. Still, the recipe works best as written if you want that rich Meatballs Parmesan texture.

2-Second Step: Shape the meatballs Once the meat mixture is blended, divide it into 24 equal portions. Shape each portion into a meatball, aiming for about 1.5 inches each. Keeping them the same size helps them bake evenly, which is especially helpful if you are serving a group or want leftovers for the next day. Place the meatballs side by side in the casserole dish. They can touch slightly, but try not to overcrowd them too much. That gives the marinara room to settle around the meatballs and helps the cheese melt evenly over the top.

3-Third Step: Add the sauce and cheese Spoon the 2 cups of marinara sauce over the meatballs, covering them well. This step keeps the dish moist and gives the baked meatballs that classic Parmesan-style flavor. After the sauce goes on, sprinkle the shredded mozzarella cheese evenly over the top. Next, add the remaining 1/4 cup Parmesan cheese. That final layer brings a salty, golden finish after baking. If you love a cheesy top, you can even let a little cheese touch the sides of the dish for extra browning.

4-Fourth Step: Bake until done Bake the casserole uncovered at 350°F for 35 to 45 minutes. The meatballs are ready when the internal temperature reaches 160°F. A thermometer is the best way to check doneness, especially for a baked meatballs Parmesan casserole where size and oven heat can vary a bit. Do not rush this part. Pulling the dish too early can leave the center undercooked, while overbaking can dry the meatballs out. If you are using a very full casserole dish, check a few meatballs in the center to make sure they have cooked through.

5-Final Step: Rest and serve Let the dish rest for 5 minutes before serving. This short rest helps the juices settle so the meatballs stay tender. If you like, sprinkle chopped fresh parsley over the top for a bright, fresh look. Serve Meatballs Parmesan with spaghetti, linguine, garlic bread, roasted vegetables, or a green salad. For a lower-carb meal, try zucchini noodles or cauliflower rice. This recipe is flexible enough for family dinner, potlucks, and meal prep lunches.