Cheesy Meatball Casserole
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Cheesy Meatball Casserole
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
For Meatballs
- 1/2 lb ground beef 80/20
- 1/2 lb ground pork*
- 1/2 lb ground lamb
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup fresh grated parmesan
- 4 garlic cloves finely minced
- 2 TBSP milk
- 1 tsp kosher salt* use only 1/2 tsp if using regular table salt
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
For Meatball Casserole
- 1.5 cups Easy Marinara divided. I use my easy marinara sauce here, you can also use store bought sauce.
- 2 cups shredded mozzarella whole milk preferred
- 1 TBSP chopped fresh parsley optional, for garnish
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Instructions
- Preheat oven to 400 degrees F. Spray a baking dish lightly with cooking spray, set aside.
- Combine ingredients for meatballs in a large bowl. Mix until well combined but try not to overwork the meat, which may cause tough meatballs.
- Roll meat mixture into 24 equal sized balls. Using a cookie scoop makes this easier.
- Arrange meatballs in the baking dish. Bake for 15-20 minutes, or until cooked through. The meatballs should reach an internal temperature of 165 degrees F.
- Remove from oven, and remove meatballs from baking dish. Pour off extra fat. Spread 1/2 cup of marinara sauce on the bottom of the dish.
- Return the meatballs to the dish. Spread the rest of the marinara sauce over the meatballs. Sprinkle cheese evenly over meatballs.
- Return baking dish to oven. Bake for 5-10 minutes longer, or until cheese is melted. Finish under the broiler for 1-2 minutes if desired, for cheese that is golden and bubbly.
Notes
- I use my Easy 20 Minute Marinara Sauce in this recipe, but you can use store bought if you prefer.
- I think the 3 kinds of meat makes the best meatballs, but you can any combination of the three meats, as long as it equals 1.5 lbs of meat.
- 80/20 ground beef is preferred for the best flavor and texture. Using a lower fat meat could result in dry meatballs.
- Grating your own mozzarella and parmesan cheese will give you better results than using pre shredded bagged cheese.
- Make ahead - Sauce and meatballs can be made ahead of time. Keep refrigerated for 1-2 days ahead of time. Meatballs can also be frozen for up to 3 months.
- Leftovers: Store leftovers in the fridge for 2-3 days.
Nutrition Information
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Serving
4meatballs
Calories
502kcal
(25%)
Carbohydrates
9g
(3%)
Protein
33g
(66%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
146mg
(49%)
Sodium
1190mg
(50%)
Potassium
571mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
710IU
(14%)
Vitamin C
6mg
(7%)
Calcium
330mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 502kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 146mg | 49% |
| Sodium | 1190mg | 50% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 330mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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