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Top-down shot of a cast iron pan of Italian baked eggs and meatballs garnished with parsley on a white and red dishtowel. There's a stack of white plates, a bronze fork and some pieces of Parmiggiano next to it.
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4.67 from 3 votes

Italian Baked Eggs and Meatballs

These Italian Baked Eggs and Meatballs are the BEST comfort food! A delicious, easy brunch dish that makes a great satisfying dinner, too.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Cuisine: American
Servings: 4
Calories: 527kcal


For the meatballs:

  • 1 pound ground beef 500g
  • 1/2 cup panko breadcrumbs 25g
  • 1 large egg
  • 2 tsp dijon mustard
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

To make the Italian Baked Eggs and Meatballs:

  • 1 1/2 tbsp olive oil
  • 1 14 oz jar marinara sauce 400ml, homemade or store bought
  • 1/2 cup water 120ml
  • 1/2 cup freshly grated parmesan cheese 50g (plus more for garnishing)
  • 3-4 eggs room temperature
  • basil roughly chopped


  • Preheat oven to 400°F (200°C).
  • Prepare the meatballs: Combine the ground beef, breadcrumbs, egg, dijon mustard, oregano, salt and pepper in a medium bowl. Use your fingers to work the meatball mixture together. Work only until all the ingredients are evenly combined.
  • To shape the meatballs, pinch off a few tablespoons of meatball mixture and shape into balls with your hands.
  • Heat olive oil in a cast iron pan over medium-high heat. Saute meatballs for about 5 minutes until nicely browned. The meatballs don't need to be cooked through, they will get cooked completely in the oven.
  • Add marinara sauce and water to the meatballs and simmer for 2 minutes.
  • Sprinkle parmesan on top and make 3-4 dents into the marinara sauce.
  • Crack eggs into dents. Season eggs with salt and pepper.
  • Transfer cast iron pan to hot oven and bake for about 15 minutes or until eggs have desired consistency.
  • Garnish with basil, parmesan cheese and serve with bread.


Calories: 527kcal