Homemade Italian meatballs are baked in marinara sauce topped with mozzarella and Parmesan breadcrumbs.
Preheat the oven to 400 degrees F. Line a medium-sized baking sheet with foil and drizzle with 2 teaspoons of oil.
To make the meatballs, in a large mixing bowl add ground beef, garlic, Parmesan cheese, panko breadcrumbs, salt, pepper, oregano and egg. Gently mix with your hands just until the ingredients are evenly combined.
With lightly oiled hands, form the mixture into 24 balls, about 2 ½ tablespoons each. Place the meatballs on the prepared baking sheet and bake for 14 – 16 minutes until browned. Remove from oven and reduce heat to 375 degrees F.
Spread the marinara sauce and ¼ cup of water in a 9” x 12” baking dish. Nestle the browned meatballs in the sauce. Sprinkle with mozzarella then cover lightly with foil paper. Bake for 15 - 20 minutes until hot and bubbly. Remove the foil top, turn on the broiler and broil for 1 – 2 minutes until the cheese topping is golden brown.
Meanwhile make the Parmesan breadcrumb topping. In a medium skillet over medium-high heat, add breadcrumbs, granulated garlic, oregano, thyme and olive oil. Stir until the breadcrumbs are moistened and cook until they toast to a golden-brown. Remove from heat and stir in the Parmesan cheese and parsley.
When the meatball casserole comes out of the oven, sprinkle the toasted breadcrumb topping on top. For the best cheese pull serve the meatball casserole hot right out of the oven.