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Mini Turkey Meatball Casserole

A delicious Homemade Italian Comfort Food Recipe. Choose your pasta and make the perfect Family Dinner Dish.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 418 kcal
Course: Main Course
Cuisine: Italian

Ingredients

FOR THE TURKEY MEATBALLS
  • 2 slices white bread (crusts removed)
  • ¼-½ cup milk (I used 2%)
  • ½ cup parmigiano (freshly grated)
  • 1 pound ground turkey or chicken
  • 1 large egg
  • 1 clove garlic minced
  • ½ teaspoon oregano
  • ¼ teaspoon dried parsley
  • ½ teaspoon salt
  • 1-2 dashes pepper
FOR THE TOMATO SAUCE
  • 2 tablespoons olive oil
  • 2 cans pelati tomatoes (nothing added) (14 ounces each)
  • 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 shredded firm mozzarella
  • ¼ cup freshly grated Parmigiano
  • ¼-½ cup white sauce (homemade or store bought)
  • 4 cups cooked short pasta

Instructions

FOR THE MEATBALLS
    Cup of Yum
  1. 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.
  2. 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
  1. In the same pan add the tomatoes, garlic, spices and water, stir to combine, then add the meatballs and gently combine. Cook until thickened.
  2. While pasta is cooking pre-heat the oven at 350F (180C) and lightly grease a medium to large baking dish.
  3. 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.
  4. Bake for about 15-20 minutes. Let sit 5 minutes before serving. Enjoy!

Notes

  • Pasta usually doubles in size when cooked, so for this recipe you will need approximately 2 – 2 ½ cups of dried pasta to make 4 cups cooked. 
  • ½
  • For this recipe I used mezze rigatoni but any short pasta type works like penne, ziti or mezze maniche.
  • To make a simple whit sauce - In a small pot over medium heat melt ½ tablespoon of butter, then add ½ tablespoon of flour and a pinch of salt, combine with a whisk, add ½ cup of milk slowly and continue to stir until very thick.
  • ½
  • ½
  • ½
  • Be sure to wrap the casserole tightly with plastic wrap and refrigerate. It will last up for about three or four days in the fridge. It can be re-heated in a 325F/175C oven for about 10-15 minutes or until heated throughout.
  • The casserole can also be frozen, be sure to cool completely (and make sure the baking dish is freezer safe), cover with an airtight freezer safe bag and freeze for up to one to two months.

Nutrition Information

Calories 418kcal (21%) Carbohydrates 44g (15%) Protein 31g (62%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 87mg (29%) Sodium 951mg (40%) Potassium 692mg (20%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 452IU (9%) Vitamin C 13mg (14%) Calcium 182mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 418

% 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.