Oven-Baked Meatball Parmesan
Oven-Baked Meatball Parmesan (24 Meatballs)
- 1 ½ lbs. meatball mix
- 4 garlic cloves, roughly chopped
- 1 cup bread crumbs
- ¼ cup fresh parsley, chopped
- 2 eggs
- 1 cup fresh Parmesan, shredded
- 2 25.5 oz. jars Cento Marinara Pasta Sauce
- Sea salt, to taste
- Fresh ground black pepper, to taste
Preheat the oven to 400F.
Grease a large baking pan.
Take the meatball mix and form medium-sized meatballs; you should be able to make around 24.
Place the meatballs on the pan uniformly, about 1 ½ inches apart.
Bake the meatballs at 400F for 20 minutes.
Take the meatballs out and lower the oven to 375F.
Pour 1 jar of Cento Marinara Pasta Sauce into the bottom of a large casserole dish.
Lay the meatballs on top of the sauce and cover them with the remaining jar of pasta sauce.
Generously cover the top of the casserole dish with the grated Parmesan and mozzarella cheese.
Cover the casserole dish with foil and continue baking at 375F for 20 more minutes.
Remove the foil and bake the meatballs for an additional 10 minutes or until the cheese is browning.
Remove the dish from the oven and let the meatballs cool before plating and serving.
This Oven-Baked Meatball Parmesan goes great on top of your favorite type of pasta or just by itself!
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