Preheat the oven to 375°F, and line a large baking sheet with aluminum foil.
Spray the foil lightly with cooking spray then add the meatballs. Bake for 20 minutes turning halfway through.
32 ounces Italian style meatballs
Heat a large oven-safe skillet over low-medium heat. Add the olive oil and onions, and cook until the onions are soft and translucent. Then add the garlic. Cook for an additional 30 seconds.
1 tablespoon olive oil, 1 small onion, 3 garlic cloves
Pour in the marinara and add the cooked meatballs to the pan.
24 ounces marinara sauce, 1 ½ cups mozzarella cheese, 1 cup ricotta cheese
Sprinkle with mozzarella cheese, and dot ricotta over the top.
Bake for 20 to 30 minutes or until the cheese and sauce are bubbly and the cheese begins to brown.
Serve warm with a sprinkle of fresh basil.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 meatballs with sauce and cheese. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.