Mini Turkey Meatball Casserole
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
25 mins
-
Total Time
1 hr 10 mins
-
Servings
6 servings
-
Calories
418 kcal
-
Course
Main Course
-
Cuisine
Italian
Mini Turkey Meatball Casserole
Description
The Mini Turkey Meatball Casserole begins with meatballs made from soaked white bread, ground turkey, parmesan, egg, garlic, oregano, parsley, salt, and pepper. After mixing, the meatballs are formed small and browned in olive oil for a flavorful crust. The tomato sauce includes peeled tomatoes, garlic, oregano, basil, salt, and water, simmered before adding back the meatballs to thicken the sauce and meld flavors.
Pasta is cooked slightly firmer than al dente and combined with the meatballs and sauce. The mixture is placed in a greased baking dish and topped with shredded mozzarella, grated parmesan, and a drizzle of white sauce, either homemade or store-bought, which adds creaminess to the assembled casserole. Baking at 350°F melts the cheese and allows flavors to combine.
This dish is adaptable to short pasta shapes such as mezze rigatoni, penne, or ziti. The casserole can be refrigerated covered tightly for up to 3-4 days, reheated in an oven at 325°F until warm, or frozen for one to two months if properly wrapped in freezer-safe packaging.
Ingredients
FOR THE TURKEY MEATBALLS
- 2 lices white bread crusts removed
- ¼-½ cup milk 2%
- ½ cup Parmesan Cheese freshly grated
- 1 pound ground turkey or chicken
- 1 large egg
- 1 clove garlic minced
- ½ teaspoon oregano
- ¼ teaspoon parsley dried
- ½ teaspoon salt
- 1-2 dashes black pepper
FOR THE TOMATO SAUCE
- 2 tablespoons olive oil
- 2 cans peeled tomatoes 14 ounces each, nothing added, pelati
- 1 teaspoon oregano
- 1 teaspoon basil if you prefer you can use 5-6 fresh basil leaves
- ¼-½ teaspoon salt
- 1 clove garlic minced
- ½-¾ cup water
EXTRAS
- ½ cup mozzarella cheese shredded, firm
- ¼ cup Parmigiano Cheese freshly grated
- ¼-½ cup white sauce homemade or store bought
- 4 cups pasta short, cooked
Instructions
FOR THE MEATBALLS
- Soak the bread in milk for about 2 or 3 minutes, then squeeze out moisture and crumble. In a medium bowl combine the crumbled bread with the ground turkey, parmesan cheese, egg, and spices, mix well. Form the mixture into small meatballs.
- In a large frying pan add 2 tablespoons of olive oil and brown meatballs on all sides. Remove the meatballs and set aside.
FOR THE SAUCE
- In the same pan add the tomatoes, garlic, spices and water, stir to combine, then add the meatballs and gently combine. Cook until thickened.
- While pasta is cooking pre-heat the oven at 350F (180C) and lightly grease a medium to large baking dish.
- While the sauce and meatballs are cooking, cook the pasta a little harder than al dent. Add the drained pasta to the sauce, gently combine, then pour into the prepared baking dish, drizzle with a simple white sauce (bought or homemade). (You can omit the white sauce but believe me it is sooo good with it). Sprinkle with the shredded firm mozzarella and freshly grated parmigiano.
- Bake for about 15-20 minutes. Let sit 5 minutes before serving. Enjoy!
Notes
- Use approximately 2 to 2 ½ cups of dried pasta to yield about 4 cups cooked for this casserole.
- Short pasta types like mezze rigatoni, penne, or ziti are recommended for best texture.
- To make a simple white sauce, melt butter, whisk in flour and salt, then add milk slowly while stirring until thickened.
- Keep the casserole tightly wrapped and refrigerate for up to 3-4 days before reheating in a 325°F oven for 10-15 minutes.
- For longer storage, freeze in airtight packaging for up to 1-2 months; ensure the baking dish is freezer safe and completely cooled before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 951mg | 40% |
| Potassium | 692mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 182mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
