Name: Meatball and Mozzarella Pan Bake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 small onions, grated (divided); 250g lean beef mince; 250g lean pork mince; 125g fresh breadcrumbs; 1 tbsp fennel seeds, crushed; 1 tsp dried oregano; 1 egg; Olive oil, for frying; 1 tbsp olive oil; 2 cloves garlic, crushed; 3 bay leaves; 400g tin chopped tomatoes; 600ml passata; 2 tbsp tomato purée; 1 tbsp brown sugar; 1 tbsp red wine vinegar; 250g (a large block) mozzarella, grated (divided: 200g mixed with mascarpone, remainder for scattering); 100g mascarpone; Salt, to taste; Olive oil, for drizzling

If you’re looking for a warm, comforting dish that’s bursting with rich flavors and cheesy goodness, I’ve got just the thing for you. This Meatball and Mozzarella Pan Bake Recipe is one of those meals that feels like a big, cozy hug at the end of a long day. I absolutely love how the tender meatballs soak up the tangy tomato sauce, all topped with ooey-gooey melted mozzarella and creamy mascarpone. Stick with me here—I’m going to walk you through everything to make sure your pan bake turns out absolutely irresistible!

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Why You’ll Love This Recipe

Rich, Comforting Flavors: The combination of beef, pork, and spices creates meatballs with deep, savory goodness.
Cheese Overload: Melty mozzarella paired with creamy mascarpone makes for a perfectly gooey topping.
One-Pan Wonder: Everything cooks in one pan, saving you from endless dishes and complexity.
Crowd-Pleaser: This meal is a total hit whether it’s for family dinners or casual get-togethers.

The dish is a cast iron skillet filled with layers of rich red tomato sauce, topped with browned meatballs and melted golden to white cheese unevenly spread across the surface. The meatballs are round, with a browned texture that peeks through the cheese. Around the skillet are torn pieces of crusty bread resting on a cloth with blue and white stripes, all placed on a wooden table. A woman's hand holding a dark handle is visible near the skillet, and a small container of dark sauce is nearby. The overall scene is warm and rustic with the skillet as the main focus, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Meatball and Mozzarella Pan Bake Recipe truly starts with the ingredients. Each component adds a special something—from the fragrant fennel seeds in the meatballs to the robust tomato sauce—and together they make a dish you’ll want on repeat. When you’re shopping, try to choose fresh mozzarella and quality mince for best results.

Onions: Grating the onion for the meatballs keeps them juicy without big chunks, while the rest adds depth to the sauce.
Lean beef and pork mince: A mix of both keeps meatballs tender yet flavorful—plus, the fat content helps keep them moist.
Fresh breadcrumbs: These help bind the meatballs and keep them soft but not dense.
Fennel seeds: Crushing them brings out a subtle, anise-like flavor that perfectly complements the meat.
Dried oregano: Adds a classic Italian herb flavor to the meatballs.
Egg: Acts as a binder to hold your meatballs together.
Olive oil: Essential for frying the meatballs and sautéing the sauce base, choose extra virgin for the best flavor.
Garlic: Crushed garlic brings aromatic warmth to your tomato sauce.
Bay leaves: Slow-cooked in the sauce, these add subtle herbal notes.
Chopped tomatoes and passata: The perfect duo for a rich, smooth tomato base.
Tomato purée: Concentrates the tomato flavor for depth.
Brown sugar: Balances the acidity of tomatoes with a touch of sweetness.
Red wine vinegar: Adds a beautiful tanginess that lifts the sauce.
Mozzarella: Freshly grated for maximum meltiness and stretch.
Mascarpone: A creamy, slightly sweet cheese that blends in to create that luscious topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Meatball and Mozzarella Pan Bake Recipe is how flexible it is. Over time, I’ve played around with different tweaks to suit whatever I have on hand or want to explore. Feel free to make it yours!

Variation: Swap the pork and beef mince for turkey or chicken mince if you want a leaner dish—I’ve done this, and it still comes out juicy with plenty of flavor from the spices and sauce.
Variation: For a vegetarian twist, try using plant-based meatballs or hearty mushrooms as a substitute—top with the same cheesy goodness!
Variation: Add a handful of fresh basil or parsley on top right before serving for a fresh, herbaceous note that cuts through the richness.
Variation: If you crave a little spice, throw in some chili flakes to the sauce—I discovered that touch of heat adds a nice kick without overpowering the rest.

How to Make Meatball and Mozzarella Pan Bake Recipe

Step 1: Mix and Shape the Meatballs

Start by putting half of the grated onion, both the beef and pork mince, fresh breadcrumbs, crushed fennel seeds, oregano, and the egg into a big bowl. Add plenty of seasoning—don’t be shy here! I like to use my hands for mixing; it gives you the best feel for the texture. Once everything is combined well, it’s time to roll the mixture into about 20 evenly sized meatballs. I find wetting my hands slightly helps stop the mixture from sticking.

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in an ovenproof frying pan over medium heat. Add the meatballs in batches—don’t overcrowd the pan or they won’t brown properly. Fry until golden on all sides and almost cooked through, about 6-8 minutes. You’ll want to add more oil if the pan starts looking dry. Once browned, transfer the meatballs to a plate and keep them warm.

Step 3: Make the Sauce

In the same pan, add the remaining half of the onion with another tablespoon of olive oil. Gently fry until soft and translucent—this takes about 5 minutes. Then, add the crushed garlic and fry for another couple of minutes until fragrant. Add bay leaves, chopped tomatoes, passata, tomato purée, brown sugar, and red wine vinegar. Bring everything to a simmer, then let it bubble away for about 20 minutes until thickened and glossy. Your kitchen is going to smell amazing at this point.

Step 4: Combine Meatballs and Sauce, Add Cheese

Pop the meatballs back into the pan with the sauce. Now mix 200g of the grated mozzarella with the mascarpone and a pinch of salt until creamy. Spoon dollops of this cheese mixture over the meatballs, then scatter the remaining mozzarella on top to cover everything in cheesy goodness.

Step 5: Bake and Serve

Preheat your oven to 190°C (170°C fan)/Gas 5. Bake the pan bake for 30 minutes until the meatballs are piping hot, cooked through, and the top is golden and bubbling beautifully. When it comes out of the oven, let it rest for about 5 minutes. Before serving, drizzle with a bit of olive oil. My family goes crazy for this, especially with crusty bread to mop up every bit of the sauce!

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Pro Tips for Making Meatball and Mozzarella Pan Bake Recipe

Mixing the Meatballs: Using your hands helps you get an even mix and allows you to feel when it’s too wet or dry—adjust breadcrumbs if needed.
Don’t Crowd the Pan: Fry meatballs in batches so they brown nicely — lots of color means tons of flavor!
Sauce Simmering: Letting the sauce reduce for a good 20 minutes intensifies the flavors and makes it beautifully thick.
Cheese Topping: Don’t be stingy! The mascarpone mixed with mozzarella creates that luxe, creamy layer that brings this dish alive.

How to Serve Meatball and Mozzarella Pan Bake Recipe

The image shows a black cast iron skillet filled with a dish that has two main layers: the bottom layer is red tomato sauce, rich and thick, covering the base, and the top layer consists of melted mozzarella cheese that is bubbly and lightly browned in spots. Scattered throughout on top are medium-sized browned meatballs, some of which are slightly covered in the cheese. The skillet is placed on a wooden surface next to pieces of torn crusty bread on a towel with a black and white stripe pattern. There is also a spoon with a dark handle and a glass partially visible at the top right. The background and surface are changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this dish with a sprinkle of fresh basil or parsley for that pop of green and brightness—plus, a drizzle of good-quality olive oil that adds a lovely sheen. If you’re feeling adventurous, a touch of red chili flakes on top can also give it a fun kick.

Side Dishes

This pan bake pairs beautifully with crusty bread—perfect for sopping up that glorious sauce. It also goes well with simple pasta, creamy mashed potatoes, or even a light arugula salad to balance all that richness.

Creative Ways to Present

Once, I served this pan bake in rustic earthenware dishes for a dinner party—it made everything feel extra special and rustic. You can even sprinkle some toasted pine nuts or grated parmesan on top before baking for added texture and flavor. It’s also fantastic served family-style straight from the pan for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors even deepen overnight, so leftovers taste just as good, if not better!

Freezing

This recipe freezes beautifully. I recommend freezing before baking or after baking and cooling completely. Either way, store in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers in the oven at 160°C (320°F) until warmed through to keep that lovely crust on top. If you’re in a hurry, the microwave works too, but the cheese might lose some of its texture.

FAQs

Can I use frozen meatballs for this recipe?

Absolutely! You can use store-bought frozen meatballs if you’re short on time. Just make sure to thaw them first and adjust the frying time accordingly to ensure they’re heated through before adding them to the sauce and baking.
Is it possible to make this recipe gluten-free?

Yes! Replace the fresh breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just be sure to check that all other ingredients (like passata or tomato purée) don’t have any hidden gluten.
Can I prepare the sauce in advance?

Definitely. The sauce can be made a day ahead and refrigerated. Reheat gently on the stovetop, then add the browned meatballs and proceed to bake as usual.
What’s the best way to prevent the meatballs from falling apart?

Make sure you mix the meatball ingredients thoroughly and let them rest in the fridge if you have time before cooking. Also, shaping them firmly but not too tightly helps keep their texture perfect.

Final Thoughts

This Meatball and Mozzarella Pan Bake Recipe has become one of my all-time favorites because it’s simple enough for weeknight dinners but has enough wow factor for weekends or guests. The way the flavors come together—and that cheesy, bubbly topping—never fails to get smiles around the table. If you’re craving something hearty, satisfying, and downright delicious, give this recipe a go. I promise you’ll want to keep this one in regular rotation, just like I do!