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; 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; 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 mozzarella (a large block), grated; 100g mascarpone

If you’re looking for a cozy, crowd-pleasing dinner that feels like a warm hug, you’re going to love this Meatball and Mozzarella Pan Bake Recipe. I absolutely love how this dish combines juicy, tender meatballs with creamy mascarpone and melting mozzarella, all swimming in a rich tomato sauce. Trust me, once you try it, this recipe will become a go-to for lazy weekends or when you want to impress friends without fuss.

💜

Why You’ll Love This Recipe

Comfort Food with a Twist: This pan bake takes classic meatballs up a notch with creamy mascarpone and gooey mozzarella.
One-Pot Wonder: You cook most of it in one pan, which means fewer dishes and more time to relax.
Family Favorite: My family goes crazy for this—no polite plating here; everyone digs right in!
Flexible and Easy: It’s perfect for making ahead, freezing, or feeding a hungry crowd without drama.

The dish is a cast iron pan filled with several round meatballs covered in a thick layer of melted, lightly browned cheese. The meatballs and cheese rest in a rich, deep red tomato sauce that fills the pan almost to the edge. The cheese is bubbly and uneven, with some browned spots showing through. The pan is placed on a wooden table with a striped cloth partially visible beneath it. Around the pan, there are pieces of torn crusty bread with a golden outer crust and soft inside. The overall colors are warm with reds, browns, and creamy whites, and the lighting highlights the texture of the cheese and sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together to create a balanced and hearty dish. I always recommend using fresh mozzarella for that irresistible melty texture, and lean mince to keep it from feeling too heavy. Oh, and don’t skip the fennel seeds—they secretly add that amazing aromatic touch.

Small onions: Grating them helps the flavor blend seamlessly into the sauce and meatballs.
Lean beef mince: Provides rich flavor without too much fat.
Lean pork mince: Adds juiciness and tenderness for perfectly textured meatballs.
Fresh breadcrumbs: Keep the meatballs light and help them hold together.
Fennel seeds: Crushed for a subtle anise flavor that makes these meatballs stand out.
Dried oregano: A classic Italian herb that brightens the dish.
Egg: Acts as a binder for the meatballs.
Olive oil: For browning and frying—go for good quality extra virgin if possible.
Garlic cloves: Crushed and sautéed to deepen the sauce’s flavor.
Bay leaves: Infuse the sauce with subtle earthy notes.
Chopped tomatoes (tin): A rich base for the sauce.
Passata: Adds smooth tomato richness.
Tomato purée: Boosts the tomato intensity and thickens the sauce.
Brown sugar: Balances the acidity of the tomatoes.
Red wine vinegar: Adds a touch of brightness to lift the sauce.
Mozzarella: Grated, for that irresistible gooey cheese layer.
Mascarpone: Creamy, dreamy, and makes the cheese topping ultra-luxurious.

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

I like to keep this recipe flexible so you can tailor it to what you have on hand or your taste preferences. Feel free to swap out the meats or experiment with different cheeses — it still works beautifully!

Variation: I’ve sometimes used turkey mince instead of beef and pork to lighten it up, and it still stayed super moist thanks to the mascarpone.
Vegetarian option: Try hearty lentil or chickpea balls with the same sauce and cheese – equally comforting!
Spicy twist: Add a pinch of chili flakes into the meatball mix for a little heat that sings with the tomato sauce.
Cheese swaps: Mixing mozzarella with provolone or fontina adds a smoky depth I’ve grown to love.

How to Make Meatball and Mozzarella Pan Bake Recipe

Step 1: Mix and Shape Your Meatballs

Start by putting half the grated onion, beef and pork mince, fresh breadcrumbs, crushed fennel seeds, oregano, and the egg into a bowl. Don’t be shy—get your hands in there and mix everything thoroughly with plenty of seasoning. I discovered that kneading the mix well makes the meatballs hold together better and cook evenly. Once mixed, roll the mixture into about 20 small golf-ball-sized meatballs. This is the fun part—kids love helping here!

Step 2: Brown the Meatballs

Heat a tablespoon of olive oil in a large ovenproof frying pan over medium heat. Add the meatballs in batches, making sure not to crowd the pan—this helps them brown nicely instead of steaming. Brown the meatballs on all sides until they’re golden and almost cooked through, which should take about 5-7 minutes. If the pan starts to dry, add a little more oil as needed. Once browned, transfer the meatballs to a plate and set aside.

Step 3: Build the Sauce

Into the same pan, add another tablespoon of olive oil and the remaining grated onion. Gently fry the onion until soft—this usually takes around 5 minutes. Then add the crushed garlic and fry for another couple of minutes until fragrant. Next, add the bay leaves, chopped tomatoes, passata, tomato purée, brown sugar, and red wine vinegar. Stir everything together and bring to a gentle simmer. Let it bubble away for about 20 minutes until the sauce thickens and glistens beautifully. This slow simmer really concentrates the flavors—don’t rush it!

Step 4: Combine Meatballs and Cheese

Return the meatballs to the pan, nestling them into the sauce. In a small bowl, mix 200g of the grated mozzarella with the mascarpone and a pinch of salt. Spoon dollops of this cheesy mascarpone mixture all over the meatballs, then sprinkle the remaining mozzarella evenly on top. The contrast between the creamy dollops and stringy cheese is what makes this dish an absolute winner.

Step 5: Bake Until Bubbling

Preheat your oven to 190°C (fan 170°C/gas 5). Place your pan bake into the oven and bake for 30 minutes or until the meatballs are piping hot through and the top is golden and bubbling. I always wait for the cheese to bubble up and get that light golden crust—such a satisfying finish. When done, let it cool for about 5 minutes, then drizzle a little extra virgin olive oil over the top before serving to bring everything together.

👨‍🍳

Pro Tips for Making Meatball and Mozzarella Pan Bake Recipe

Use Fresh Mozzarella: I learned that fresh mozzarella melts better and doesn’t get rubbery when baked.
Don’t Crowd the Pan: Brown meatballs in batches to get a perfect golden crust, which adds flavor and texture.
Simmer Your Sauce Well: Taking the time to reduce the sauce means it’ll be thicker and more flavorful—worth every minute.
Let It Rest Before Serving: Waiting 5 minutes after baking lets the cheese set a bit so you don’t lose that oozy goodness on the plate.

How to Serve Meatball and Mozzarella Pan Bake Recipe

A black cast iron pan filled with a dish made of two main layers: the bottom layer is a thick, rich red tomato sauce spread evenly inside the pan, and the top layer is golden melted cheese, which is bubbly and browned in spots, covering several small round meatballs scattered throughout. Around the pan, there are torn pieces of rustic bread with a soft, airy inside and crusty exterior placed on a striped cloth on the left and some on the right side. The pan is set on a dark wood surface, creating a warm, cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a scattering of fresh basil leaves or chopped parsley right before serving—it adds a burst of fresh color and brightness that cuts through the richness perfectly. Sometimes a drizzle of good-quality extra virgin olive oil just before plating makes everything shine.

Side Dishes

This dish pairs beautifully with crusty garlic bread to mop up all the sauce, or a simple spaghetti tossed in olive oil and herbs for a comforting Italian meal. For something lighter, a crisp green salad with a tangy vinaigrette balances the richness.

Creative Ways to Present

For special occasions, I’ve served this pan bake in individual mini skillets or rustic ceramic dishes. It adds a bit of drama and means everyone gets their own bubbling cheese goodness hot from the oven. You can also layer it in a lasagna dish for a more polished presentation if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

I like to cool leftovers completely before storing them in an airtight container in the fridge. They keep well for up to 3 days — perfect for easy lunches or a no-fuss dinner round two.

Freezing

This meatball and mozzarella pan bake freezes beautifully. I freeze it in portion-sized containers for a quick homemade meal anytime. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop leftovers in the oven at 170°C (fan) until warmed through—this way, the cheese crisps up on top again, and the flavors stay just as delicious as freshly baked.

FAQs

Can I use pre-made frozen meatballs for this recipe?

You absolutely can, but homemade meatballs give you better control over seasoning and texture. If you use frozen, just ensure they’re thawed and browned gently to develop flavor before baking with the sauce and cheese.
Can I make this recipe gluten-free?

Yes! Simply swap fresh breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your tomato products and mascarpone are gluten-free, and the rest remains the same.
How do I know when the meatballs are fully cooked?

After browning, they’re partially cooked. Baking them in the oven with the sauce for 30 minutes ensures they’re cooked through and piping hot in the center. Use a meat thermometer if you want extra confidence—it should read 75°C (165°F).
Can I prepare this dish entirely ahead of time?

Definitely! Assemble the meatballs and sauce up to the baking step, cover, and refrigerate for up to 24 hours before baking. This actually helps the flavors meld together beautifully.

Final Thoughts

This Meatball and Mozzarella Pan Bake Recipe is one of those happy accidents I stumbled upon that quickly became a family staple. The perfect balance of comfort and elegance, it’s easy enough for weeknights but impressive enough for entertaining. I hope you’ll give it a try and see just how simple it is to make magic happen in one pan—your kitchen and your taste buds will thank you!