Parmesan Meatballs Semi-Homemade



Deborah Chapman


Course dinner, Main Dish
Cuisine Italian
Keyword quick, semi-homemade
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Calories 425 kcal
Author Deborah Chapman


  • 2-3 tbsp olive oil extra virgin
  • 25 meatballs Wegman frozen meatballs
  • 10 ounces block mozzarella cheese shredded
  • 16 ounces marinara sauce I made my own
  • 2 tbsp fresh parsley divided garnish
  • 1/2-3/4 Cup parmesan reggiano cheese divided grated


  1. Add the sauce after browning.

  2. Make sure to cover the dish with the cheeses.

  3. Remove from oven once bubbly and gooey .

Recipe Notes

  • Preheat oven to 375 degrees.
  • Add two tablespoon of the oil on medium-high heat once heated add the meatballs and brown for about 4-5 minutes on each side in the meantime, shred all cheeses and set aside in different bowls.
  • Chop your fresh parsley and divide set aside.
  • Once both sides of the meatballs have browned add the sauce and simmer for about 5 minutes.  
  • Turn off the heat and add the mozzarella cheese over the dish then sprinkle about 1/2 cup of the parmesan cheese and reserve some for garnish sprinkle 1 tbsp of parsley over the dish.
  • Bake for about 15-20 or until it is nice and the cheese is bubbly and gooey.
  • Once heated thoroughly and plated you can garnish with the remaining parsley and parmesan cheese and serve immediately. 


Nutrition Facts
Deborah Chapman
Amount Per Serving
Calories 425 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 14g88%
Cholesterol 95mg32%
Sodium 870mg38%
Potassium 544mg16%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 26g52%
Vitamin A 776IU16%
Vitamin C 7mg8%
Calcium 308mg31%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Meatballs Semi-Homemade