Ingredients
Scale
- 24–30 pre-cooked Italian-style meatballs (thawed if frozen)
- 24 ounces marinara sauce
- 15 small mozzarella pearls (sliced in half)
- 10 black olives (pitted and sliced into rounds)
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 375°F (190°C). Pour half of the marinara sauce into the bottom of a large 9×13-inch baking dish. Spread it evenly to create a base. Arrange the meatballs in the dish in neat rows, making sure they are not overcrowded. Pour the remaining sauce over the tops of the meatballs, ensuring each one is well-coated.
- Cover the baking dish with aluminum foil. Place it in the oven and bake for 15 minutes. This ensures the meatballs are heated through and the sauce is bubbling. If you are using freshly made meatballs, you may need to increase the time by 10 minutes to ensure they are fully cooked. Remove the dish from the oven and carefully discard the foil.
- Place one half of a mozzarella pearl on top of each meatball. The heat from the sauce will slightly melt the cheese so it sticks. Press a slice of black olive into the center of each mozzarella pearl to create the “pupil.” Return the dish to the oven for 2 to 3 minutes, just until the cheese is soft but not completely melted away. Sprinkle with Parmesan and parsley before serving.
- Cook Time: 35 minutes