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5.0 from 9 votes

Cheesy Meatball Casserole

🧀🎉👏🏻 An EASY comfort food casserole that's made for meat and cheese lovers! Loaded with juicy baked meatballs and topped with both mozzarella and Parmesan cheeses for a true family FAVORITE casserole! No noodles, no problem. My homemade meatballs are incredible but you can use frozen meatballs to save time on busy weeknights when you need to get dinner on the table in 45 minutes! If you want to use store bought frozen meatballs, you can. Please see the FAQs in the blog post for my recommendations.If you want to make this casserole in advance, you can. Please see the Make-Ahead suggestions box in the blog post for my recommendations.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 463 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • meatballs
  • 2 pounds extra lean ground beef I use about 90-93% lean
  • 1 small yellow or white onion finely diced
  • 1 large egg
  • 2 cloves garlic finely minced
  • ½ cup Italian breadcrumbs or seasoned breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ to 1 teaspoon crushed red pepper flakes optional and if a bit of heat is desired
  • Casserole
  • 2 cups marinara sauce
  • 2 cups shredded Mozzarella cheese
  • 1 cup finely shredded or grated Parmesan Cheese
  • Fresh basil or parsley optional for garnishing

Instructions

    Cup of Yum
  1. Meatballs - Preheat oven to 375F and line a baking sheet with foil for easier cleanup and spray with cooking spray, or spray the baking sheet.
  2. To a large bowl, add all the ingredients, and using clean hands or a wooden spoon, gently mix together all the ingredients. Tip - Do not overmix or overwork the meat mixture because the finished meatballs will be tougher.
  3. Using a 1 to 2 tablespoon scoop (often labeled as 'medium' size), form approximately 32 meatballs.
  4. Evenly space them on the prepared baking sheet and bake for about 15 minutes, or until done. Baking Tips - Being that the meatballs are fairly small, they likely won't take more than 15 minutes to bake through, but all ovens vary, and if your meatballs are slightly larger, they may take up to 20 minutes to bake. Bake until done, whatever that means in your oven and situation.
  5. Casserole - Spray a 2.5 to 3-quart casserole or baking dish (or 9x13-inch pan) with cooking spray and place the cooked meatballs into the dish. Make-Ahead Tip - If you're making this in advance, this is the most logical place to stop, cover well, and refrigerate for up to 48 hours before continuing on with the rest of the recipe and baking it off fully.
  6. Evenly drizzle the marinara sauce over the top.
  7. Evenly sprinkle both the mozzarella and Parmesan cheese over the top.
  8. Bake uncovered for about 10 to 15 minutes, or until the cheese has melted and is as lightly golden browned as desired.
  9. Optionally garnish with fresh herbs and serve immediately.
  10. Storage - Leftover casserole will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftovers for about 30 seconds in the microwave, or as desired.

Nutrition Information

Serving 1portion Calories 463kcal (23%) Carbohydrates 15g (5%) Protein 50g (100%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 162mg (54%) Sodium 1523mg (63%) Potassium 882mg (25%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 847IU (17%) Vitamin C 8mg (9%) Calcium 442mg (44%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 463

% Daily Value*

Serving 1portion
Calories 463kcal 23%
Carbohydrates 15g 5%
Protein 50g 100%
Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 162mg 54%
Sodium 1523mg 63%
Potassium 882mg 19%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 847IU 17%
Vitamin C 8mg 9%
Calcium 442mg 44%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.