Meatball and Mozzarella Pan Bake Recipe

If you’re on the hunt for a hearty, cheesy, and downright comforting dish, then you’re in for a treat with this Meatball and Mozzarella Pan Bake Recipe. I absolutely love this because it marries tender, flavorful meatballs with oozy mozzarella and a rich, homemade tomato sauce—all baked together in one pan. When I first tried this, it quickly became a family favorite, and I’m excited to share all the tips so you can nail it just like I do every time.

this Recipe

Ingredients You’ll Need

This Meatball and Mozzarella Pan Bake Recipe balances fresh, aromatic ingredients with pantry staples. Picking good quality mince and fresh mozzarella really elevates the final dish, so don’t skimp!

• Onions: Grated finely to blend seamlessly into the meatballs and sauce for natural sweetness.
• Lean beef and pork mince: A mix gives the meatballs great flavor and tenderness without too much fat.
• Fresh breadcrumbs: These keep the meatballs moist and help bind everything together.
• Fennel seeds: Crushed for a subtle anise flavor that uplifts the meat mixture.
• Dried oregano: Adds lovely Mediterranean depth.
• Egg: Binds the meatballs perfectly.
• Olive oil: For frying and building flavor in the sauce.
• Garlic cloves: Crushed fresh garlic gives that punchy aroma and taste.
• Bay leaves: Infuse the sauce with herbal warmth.
• Chopped tomatoes: Canned tomatoes add body and texture to the sauce.
• Passata: Smooth tomato puree helps create that luscious, thick sauce.
• Tomato purée: Adds concentrated tomato flavor and richness.
• Brown sugar: Balances acidity and adds caramel notes.
• Red wine vinegar: Brightens and lifts the sauce.
• Mozzarella: Fresh and grated, this melts beautifully for gooey topping.
• Mascarpone: Adds creaminess and richness in dollops over the meatballs.

Variations

One of my favorite things about this Meatball and Mozzarella Pan Bake Recipe is how easy it is to tweak based on what you have and your cravings. Don’t be afraid to put your own spin on it—it’s a forgiving dish that welcomes creativity.

• Change the Meat Mix: I sometimes swap pork for lamb for a richer flavor, and it never disappoints.
• Add Heat: Toss in some chili flakes or a pinch of cayenne to give it a nice kick if you love spicy food.
• Vegetarian Version: Use plant-based mince and omit mascarpone for a version that’s still packed with flavor and gooey cheese.
• Herbs Swap: Fresh basil or thyme can be fantastic substitutes if you don’t have oregano or want a fresher herb note.

How to Make Meatball and Mozzarella Pan Bake Recipe

Step 1: Craft the Perfect Meatballs

Start by mixing half of your grated onion, all the beef and pork mince, fresh breadcrumbs, crushed fennel seeds, dried oregano, and egg in a large bowl. Don’t forget to season generously with salt and pepper here. Use your hands to combine everything really well—this helps the meatballs bind and keeps them tender. Then, shape the mixture into about 20 evenly sized meatballs; I like to make them just a bit smaller than a golf ball.

Step 2: Brown the Meatballs with Care

Heat about a tablespoon of olive oil in an ovenproof frying pan over medium heat. Brown the meatballs in batches—don’t overcrowd the pan or they’ll steam instead of getting a nice crust. Keep flipping to color all sides and get nearly cooked through, about 5-7 minutes per batch. Add more oil if needed. Once browned, scoop them out onto a plate and set aside.

Step 3: Build a Rich Tomato Sauce

In the same pan, add another tablespoon of olive oil and your remaining grated onion. Gently fry until soft and translucent, about 5 minutes. Add the crushed garlic and fry for another 2 minutes, being careful not to burn it. Now toss in the bay leaves, chopped tomatoes, passata, tomato purée, brown sugar, and red wine vinegar. Stir well and bring to a gentle simmer. Let it bubble away for about 20 minutes, until the sauce has thickened nicely and glistens. Add the browned meatballs back into the pan, nestling them into the sauce.

Step 4: Top with Mozzarella and Mascarpone

Mix 200 grams of grated mozzarella with the mascarpone and a pinch of salt to balance everything. Spoon dollops of this cheesy mascarpone mixture over the meatballs, then scatter the remaining mozzarella over the top for max gooeyness.

Step 5: Bake Until Bubbly and Golden

Preheat your oven to 190°C (170°C fan/gas mark 5). Pop the whole pan into the oven and bake for about 30 minutes. You’re aiming for piping hot meatballs, fully cooked through, and a beautifully golden, bubbling cheese topping. I usually let it cool for 5 minutes once out of the oven, then add a quick drizzle of olive oil to finish.

How to Serve Meatball and Mozzarella Pan Bake Recipe

Garnishes

I love topping this pan bake with a little fresh basil or a sprinkle of chopped parsley to add a fresh, herbal pop. A dash of good-quality olive oil right before serving also adds a wonderful richness and glossy finish. Sometimes, I even grate a little extra fresh parmesan on top for extra cheesiness.

Side Dishes

This dish pairs so well with simple sides like toasted crusty bread to scoop up every last bit of that saucy, cheesy goodness. I also enjoy serving it alongside spaghetti, creamy mashed potatoes, or even a light green salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this Meatball and Mozzarella Pan Bake Recipe in mini cast-iron skillets for individual portions, which makes it feel extra cozy and charming. It also works brilliantly as a shareable dish on a rustic wooden board with an array of antipasti. It’s casual, warm, and invites everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it just as delicious (if not more) the next day. Just scoop portions into a microwave-safe dish for a quick reheat or oven-bake gently.

Freezing

This pan bake freezes wonderfully! I freeze it in individual portions wrapped tightly with some sauce to avoid drying out. When you’re ready to eat, thaw in the fridge overnight and then reheat in the oven for best results.

Reheating

I find reheating in the oven at 180°C (350°F) covered with foil keeps the meatballs juicy and melts the cheese nicely again. If you’re short on time, the microwave works too—just add a splash of water or sauce to keep it moist.

FAQs

Final Thoughts

Honestly, this Meatball and Mozzarella Pan Bake Recipe holds a special spot in my kitchen because it’s the perfect cozy meal that feels homemade but restaurant-worthy. Whether you’re feeding family or friends, it brings everyone to the table for relaxed, hearty eating with minimal fuss and maximum flavor. Give it a whirl—you’ll see why my family can’t get enough of it!

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