Cheesy Gnocchi and Meatballs – 🧀🍅😋 Beef and pork homemade meatballs along with pillowy gnocchi are true Italian comfort food. Everything is covered in homemade tomato sauce, smothered with cheese, and baked! Easier than it looks, and an instant family favorite that everyone will beg you to make again!
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Cheesy Gnocchi Bake with Meatballs
When I think of comfort food, especially in the winter, things like pasta, cheese, and beef come to mind.
In the case of this recipe for homemade meatballs with cheese, homemade red sauce, gnocchi, and cheese, there’s comfort food and then some!
The meatballs are a juicy and succulent combination of beef and pork, Parmesan cheese, and plenty of Italian-inspired seasonings to give them fabulous flavor.
Then, there’s a homemade red sauce with tender and pillowy gnocchi tossed in to smother those lovely little meatballs.
Since I am a die-hard cheese fan, this dish not only has Parmesan in the meatballs themselves but everything is topped and covered with broiled mozzarella.
Homemade cheesy pasta with meatballs is perfect for your next Sunday or big family dinner. Of course, you can always make this recipe in advance so that it’s ready to go when you are. Details provided below.
Ingredients for Gnocchi and Meatballs
To make these cheesy and crave-worthy homemade meatballs, you’ll need the following common ingredients:
- Ground beef – When selecting the fat percentage of your ground beef, I recommend not going too low fat. Fat will help the meatballs hold together. 80/20 ground beef is what I use
- Ground pork sausage
- Onion
- Garlic
- Breadcrumbs
- Eggs
- Parmesan cheese
- Dried basil
- Dried oregano
- Dried parsley
- Italian seasoning
- Milk
- Pepper
- Salt
- Olive oil
Making homemade tomato sauce which you’ll use to smother those meatballs is a cinch! You’ll just need the following pantry ingredients for the tomato sauce:
- Olive oil
- Onion
- Garlic
- Tomato paste
- Diced or crushed tomatoes
- Fresh basil
- Italian seasoning
- Red chili flakes
- Salt
- Pepper
- Granulated sugar
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Gnocchi and Meatballs
Don’t be intimidated by making Italian-style homemade meatballs. All the ingredients combine in one bowl, and the tomato sauce comes together quickly!
Here’s an overview of the process:
Step 1: Combine the meatball ingredients in a bowl, and use a large cookie scoop or ice cream scoop to form evenly sized meatballs.
Step 2: Brown the meatballs in oil in a large pan, working in batches as needed so as not to overcrowd the pan. Don’t worry if the meatballs don’t stay perfectly round! Set aside.
Tip: Although browned, the meatballs may not be fully cooked through at this point but will cook through as they simmer in the tomato sauce a bit later. Don’t do any taste testing at this point!
Step 3: Sauté the onions and garlic in oil in a skillet, and add the tomato paste. Then, add the crushed tomatoes and seasonings, and simmer before adding the meatballs and gnocchi.
Step 4: Add the meatballs, tomato sauce, and gnocchi to an oven-safe baking dish. Sprinkle the mozzarella cheese on top.
Step 5: Broil just until the cheese is browned, and enjoy!
What to Serve with Cheesy Gnocchi and Meatballs
Make-Ahead Instructions
For anyone wanting to make cheesy meatballs and gnocchi recipe in advance, you definitely can.
I know that this is the type of meal that can take a bit longer to fully prep and make and it can be very helpful to be able to do most of the work one day, and then bake it off later.
My suggestion for making this in advance is as follows:
1. Make the meatballs, brown them, and put them in the baking dish.
2. Make the red sauce, add the gnocchi, and pour it over the meatballs.
3. Add the cheese. (If making in advance, stop here. Cover with plastic wrap and refrigerate for up to 36 hours before baking.)
From there you can either:
1. Broil as directed in the recipe as written; and then portion into containers and refrigerate or freeze. OR…
2. Freeze your entire baking dish until you’re ready to consume. Then thaw, broil, and serve.
I recommend option number one because it’s easier to store individually portioned freezer-safe containers than storing one large baking dish in the freezer.
Plus, if you go that route you can enjoy a few servings right out of the oven and freeze the rest.
Recipe FAQs
Yes, you can. Make sure to thaw them fully, and add them to the simmering red sauce for about 5 minutes so they can absorb the flavor before adding the gnocchi. Then, top with cheese, and broil as directed.
I used store-bought refrigerated gnocchi, but homemade gnocchi would be amazing if you’re up to the task.
Store-bought dry gnocchi can be found in the area where dry pasta and noodles are kept. Or, you can check the refrigerated sections where fresh pasta is kept, which is my go-to.
The most common reasons are using a beef that is too lean and overmixing. To prevent this, use a wooden spoon or a gloved hand to just barely combine the ingredients, but don’t overdo it. This ensures the meatballs stay moist and juicy.
Both pasta and meatballs keep quite well and will stay fresh in an airtight container in the fridge for up to 5 days.
Yes! This recipe is great to prepare in advance and freeze for later. It will keep fresh for up to 4 months. Thaw in the fridge overnight before reheating.
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Cheesy Gnocchi and Meatballs
Equipment
- 1 Large Bowl
- 1 Saucepan
- 1 Oven-Safe Casserole Dish
Ingredients
Homemade Meatballs
- 1 pound ground beef
- 1 pound ground pork sausage
- ½ cup white or yellow onion, diced small
- 3 to 4 cloves garlic, finely minced
- 1 cup breadcrumbs
- 2 large eggs, lightly whisked
- ½ cup parmesan cheese, shredded
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ cup milk
- 1 teaspoon freshly ground pepper, or to taste
- ½ teaspoon kosher salt, or to taste
- 2 tablespoons olive oil, or as needed
Tomato Sauce
- 2 tablespoons olive oil
- ½ medium white or yellow onion, diced small
- 3 to 4 cloves garlic, finely minced
- 2 tablespoons tomato paste
- 28 ounces diced or crushed tomatoes
- 1 tablespoon fresh basil
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili flakes
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon granulated sugar
- 1 pound gnocchi, refrigerated, dry, or homemade
Assembly
- 2 cups shredded mozzarella cheese
Instructions
Meatballs
- To a large bowl, add all the ingredients (except the oil), and using a wooden spoon or a gloved hand, mix together all ingredients. Don't overmix.
- Using a large cookie scoop or ice cream scoop, form the meatballs. If desired, add a bit of oil to your hands and then roll the meatballs into nice round balls, although straight off the cookie or ice cream scoop is fine too.* (See Notes)
- To a large skillet, add the oil, meatballs, and cook over medium-high heat until browned on all sides, flipping as necessary to ensure even cooking.** (See Notes) Tip – Do not overcrowd the pan. If necessary, cook the meatballs in batches.
- Set cooked meatballs aside on a plate.
Tomato Sauce
- To a large skillet or saucepan, add the oil, onion, garlic, and saute over medium heat for 3 minutes, stir nearly constantly.
- Add the tomato paste and cook for 1 minute.
- Add all remaining ingredients (except gnocchi) and simmer for 15 minutes.
- Add the browned meatballs to the sauce and simmer for 10 minutes to ensure they are fully cooked through.
- Add the gnocchi (refrigerated, dry, or homemade) and cook for 5 minutes or until tender and done.
Assembly
- Preheat your broiler to high (or 400F) and place an oven rack on the top or second to the top rung.
- To a spayed or greased oven-safe casserole or baking dish, transfer the meatballs, sauce, and gnocchi into it.
- Evenly top with shredded cheese.
- Broil until the cheese is lightly golden browned and bubbly, about 5 minutes. Tip – As always when broiling anything, keep a very close eye on it, don't leave the kitchen, and set an alarm. Food can go from underdone to burnt when under a broiler in a matter of one minute and the last thing you want to do now is burn it!
- Serve immediately with French bread, garlic bread, or a salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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