1-First Step: In a large bowl, combine 1 pound ground beef, 1 pound ground pork, 3/4 cup grated parmesan cheese, 1/4 cup heavy cream, 1 egg, 2 tablespoons grated onion, 6 cloves pressed garlic, 1 tablespoon dried Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Mix gently by hand until just combined, being careful not to overwork the meat for juicy results.

2-Second Step: Shape the mixture into about 24 meatballs, each roughly 1.5 inches in size. Place them evenly in a 9×13-inch casserole dish to ensure they cook uniformly and absorb the sauce well.

3-Third Step: Pour 2 cups marinara sauce over the meatballs in the dish, making sure they’re nicely covered for maximum flavor infusion. This step adds moisture and that classic Italian taste.

4-Fourth Step: Sprinkle 1 cup shredded mozzarella cheese and the remaining 1/4 cup grated parmesan cheese on top of the meatballs and sauce. This creates a bubbly, golden crust that’s hard to resist.

5-Fifth Step: Bake the casserole uncovered at 350°F for 35-45 minutes. Check that the meatballs reach an internal temperature of 160°F to ensure they’re safe and moist. Let the dish rest for 5 minutes after baking to set everything nicely.

6-Final Step: Serve your Meatballs Parmesan hot, perhaps with a side of pasta or veggies for a complete meal. The total time is about 15 minutes prep, 35-45 minutes bake, plus 5 minutes rest, so plan accordingly. For variations, you might try adapting this for high-altitude baking by checking our high-altitude baking tips to adjust cooking times.