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Cheesy Rosemary Meatball Bake


I can barely edit the pictures for this post because my mouth is leaking. Cheesy Rosemary Meatball bake is the ULTIMATE in cheesy comfort food. My mouth is remembering that right now. In fact, I think there is still some in the fridge. I’ll be right back.


Cheesy Rosemary Meatball Bake

Cheesy Rosemary Meatball Bake

I know, I know. Looking at the recipe instructions for Cheesy Rosemary Meatball Bake makes you think that this is a difficult meal to fix. However, it is pretty darn simple.

1. Simply make the sauce. While that is simmering, mix and roll up those cute little meat balls. Take the sauce out of the iron skillet (or any oven safe skillet) and put the sauce in a bowl.

2. Now, put the meatballs where the sauce was in the frying pan. Let them cook – its ok if they stick to the bottom a little – that makes for MORE FLAVOR in the long run! Remember WAY on back there when we made pot roast? We didn’t care if things stuck to the pan because we deglazed the pan and made a delicious juice? Same thing here.

3. So- after the meatballs are done – add them to the sauce bowl. Deglaze your pan and dump it all back in there. Give it a gentle stir and top with cheese. Slap that bad boy into the oven – and all that is left is the waiting!

OH DELICIOUS WAITING! You will know when it is done – it will speak to you with hot bubbling cheese.


This is a GREAT dish when you are sick and tired of leftover ham and turkey!


Cheesy Rosemary Meatball Bake

Cheesy Rosemary Meatball Bake





This Cheesy Rosemary Meatball Bake is fantastic served over a bed of pasta – I’ve been using Linguini, but I think any stringy pasta would be perfect. A green leafy salad such as Arugula Caprese Salad and a bread and  – poof. Perfect meal.



Cheesy Rosemary Meatball Bake

Cheesy Rosemary Meatball Bake




I hope you will check back on Sunday – set your alarm now – or better yet – sign up to get updates from Loaves and Dishes via email (right over there on the left hand side). Because on Sunday – we will be having THE Chocolate Cake. 

For unto you is born this day in the city of David a Saviour, which is Christ the Lord. Luke 2:11

Cheesy Rosemary meatball bake in a skillet sitting on a cutting board with a fork

Cheesy Rosemary Meatball Bake

Cheesy Rosemary Meatball Bake is cheese pulls full of deliciousness!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Rosemary meatball bake
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Calories: 400kcal


For the Sauce

  • 1 tbs olive oil
  • 1 small onion – finely chopped
  • 8 oz mushrooms – sliced
  • ¼ Cup Green Bell Peppers
  • 3 cloves garlic – minced
  • 1 Can crushed tomatoes with liquid - larger can - 28oz about quart size
  • 1 small can tomato paste
  • ¼ teaspoon red pepper flakes
  • 2 tsp raw sugar
  • ½ tsp cumin
  • Salt and pepper to taste
  • ½ Cup heavy cream
  • ½ Cup chardonnay wine

For the Meatballs

  • 1 lb ground beef
  • ½ lb ground hot sausage
  • ½ cup bread crumbs
  • 1 finely minced shallot
  • 1 tsp dried thyme
  • 2 sprigs fresh Rosemary chopped
  • ½ Cup freshly grated Parmesean Cheese
  • 2 cloves Garlic – minced
  • 1 large egg beaten
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbs olive oil

To Finish

  • 4 oz fresh mozzarella shredded
  • 4 tbs fresh grated mozerella
  • 2/3 tbs minced fresh basil for garnish


  • For the sauce
  • Heat olive oil in large oven proof skillet over medium high heat. Add the onion, mushroom and pepper and sauté till softened – about 3-4 minutes. Add the garlic and cook for an additional minute. Add the crushed tomatoes, tomato paste, red pepper, sugar, cumin, salt and pepper. Stir and reduce heat to medium low - allow to cook down while making the meat balls – will thicken. Remove from the heat and place in a bowl – add the cream.
  • For the meatballs
  • In a large mixing bowl, combine the ground meat, bread crumbs, shallot, thyme, rosemary, parmesan, garlic, egg, salt and pepper. Using your hands, mix ingredients together until well combined. Form into 1 ½ inch meatballs.
  • In the skillet that the sauce was cooked in, heat olive oil over medium high heat. Cook meatballs (may need to cook in batches) – turning occasionally. The meatballs may stick to the skillet a little and that is ok – will deglaze in a moment. Once meatballs are browned on all sides, remove meatballs to the same bowl that the sauce is in.
  • Turn the burner up to medium high. When skillet is hot, add wine (can substitute chicken or beef broth). Scrape the browned bits from the bottom of the pan and allow the wine to bubbly and reduce by about half (5 mins). Remove skillet from the heat and add the bowl of sauce and meatballs to the skillet.
  • To finish:
  • Preheat the oven to 400. Sprinkle the mozerella and paremesean over the top of the meatballs and sauce and bake until heated through and cheese is melted and bubbly – about 15 minutes. Garnish with fresh basil. Serve warm.


cheese pulls and delicious!


Nutrition Facts
Cheesy Rosemary Meatball Bake
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!


Here is the post blog Dessert for today – IT’S CHRISTMAS. Hallelujah. A newborn king.

Try this SIMPLE recipe for the best meatballs you will ever taste! Full instructions, easy to follow. Eye Candy for sure!

Try this SIMPLE recipe for the best meatballs you will ever taste! Full instructions, easy to follow. Eye Candy for sure!

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating


Friday 2nd of February 2018

Super star recipe!


Sunday 14th of February 2016

Would you suggest adjusting the ingredients if I used 1 lb hot sausage instead of the 1/2?

Wendi Spraker

Monday 15th of February 2016

Hi Renee! Thank you for visiting. Yes, if you really need or want to use the hot sausage, please remember that the meatballs will be hotter! Therefore, back the hamburger down to 1/2 lb and be very careful with any pepper or other spicy item that you might add. I think they will turn out good though and if you like the spicier flavor - that works out well for you! Great idea. :)


Tuesday 24th of February 2015

I prepared this once before to rave reviews at home. My son has requested it for his birthday dinner. What I can't remember is the size of the can of crushed tomatoes. Please help. Thank you.

Tuesday 24th of February 2015

Hi Cherry! Thank you for trying this dish and for visiting again! I always make this with my home canned tomatoes - which are in a quart jar. That would approximately equal the larger can of tomatoes you find at the grocery. I believe those are about 28 ounces or so. Thanks also for calling this to my attention - I'll will go in and correct the recipe immediately!

Miss Food Fairy

Saturday 3rd of January 2015

Thought I'd come past after seeing you at The Weekend Social party - these cheesy meatball bake looks delicious! Must try when it cools down here. I've pinned it for later reference. Thanks for sharing & giving me some new inspiration - I just love meatballs :)

Saturday 3rd of January 2015

Thanks so much! I hope you really love them! :)

Jaime Oliver

Wednesday 31st of December 2014

oh wow i love meatball and i love cheese so this is so so so totally down my street! mmmm #BestRecipes2014

Wednesday 31st of December 2014

Thanks for visiting Jaime! Enjoy! :)


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