Cheesy Gnocchi and Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
706 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Gnocchi and Meatballs
Description
This recipe combines two ground meats—beef and pork sausage—with diced onion, garlic, breadcrumbs, and Parmesan cheese to make flavorful, tender meatballs. The mixture is lightly combined to avoid overworking the meat, then formed into meatballs and browned in olive oil. Initial browning provides a crust but does not fully cook the centers, which finish cooking in the sauce.
The tomato sauce is made by sautéing onion and garlic, then adding tomato paste, diced tomatoes, fresh basil, Italian seasoning, and red chili flakes for a balanced savory base. After simmering, the meatballs are added to the sauce to cook through, building flavor into both the sauce and meatballs.
Refrigerated or homemade gnocchi is stirred into the simmering sauce and meatballs, then topped with shredded mozzarella, which melts into a rich, cheesy layer. This dish offers a blend of textures from soft gnocchi, tender meatballs, and luscious melted cheese.
Leftover meatballs and sauce keep up to five days refrigerated and freeze well for months. Rolling meatballs perfectly round isn't necessary since they’ll be covered by the sauce and cheese, and cooking them in batches prevents overcrowding the pan for even browning.
Ingredients
Homemade Meatballs
- 1 pound ground beef
- 1 pound ground pork sausage
- ½ cup white onion diced small, or yellow onion
- 3 to 4 cloves garlic finely minced
- 1 cup breadcrumbs
- 2 egg lightly whisked, large
- ½ cup Parmesan Cheese shredded
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 teaspoon Italian seasoning
- ½ cup milk
- 1 teaspoon black pepper or to taste, freshly ground
- ½ teaspoon kosher salt or to taste
- 2 tablespoons olive oil or as needed
Tomato Sauce
- 2 tablespoons olive oil
- ½ white onion diced small, medium or yellow onion
- 3 to 4 cloves garlic finely minced
- 2 tablespoons tomato paste
- 28 ounces tomato diced or crushed
- 1 tablespoon basil fresh
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ teaspoon granulated sugar
- 1 pound gnocchi refrigerated, dry, or homemade
Assembly
- 2 cups mozzarella cheese shredded
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
- Meatballs need not be perfectly round, as they will soften and flatten slightly during cooking under sauce and cheese.
- Browning meatballs in batches prevents overcrowding and ensures even cooking and browning.
- Partially cooked meatballs finish cooking in the tomato sauce, ensuring tenderness and flavor.
- Store leftovers airtight in the refrigerator for up to five days or freeze for up to four months for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 706kcal | 35% |
| Carbohydrates | 43g | 14% |
| Protein | 35g | 70% |
| Fat | 44g | 68% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 1446mg | 60% |
| Potassium | 771mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 352mg | 35% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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