Introduction:
Meatball casserole is a hearty, comforting dish that brings together flavorful meatballs, rich marinara sauce, and gooey cheese in a satisfying bake. Perfect for busy weeknights or family gatherings, this casserole is sure to please everyone at the table. Easy to prepare and even easier to enjoy, it’s a go-to recipe for meatball lovers!
Inspiration Behind the Recipe:
Inspired by traditional spaghetti and meatballs, this casserole version is designed to combine all those classic flavors in a convenient, one-dish meal. It’s a great way to use leftover meatballs or a quick way to whip up a delicious dinner.
Ingredients Breakdown:
- For the Meatballs:
- 1 pound ground beef (or turkey)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic (minced)
- 1 teaspoon dried Italian herbs (oregano, basil, or parsley)
- Salt and pepper to taste
- For the Casserole:
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups cooked pasta (penne, rigatoni, or rotini)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (for garnish)
Step-by-Step Recipe:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian herbs, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter.
- Cook the Meatballs:
- In a skillet over medium heat, brown the meatballs on all sides (about 5-7 minutes). They don’t need to be fully cooked through as they will finish cooking in the oven.
- Assemble the Casserole:
- In a large mixing bowl, combine the cooked pasta and marinara sauce. Add the browned meatballs and gently stir to coat.
- Pour the meatball and pasta mixture into the prepared baking dish. Top with shredded mozzarella cheese.
- Bake:
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Tips for the Perfect Meatball Casserole:
- Don’t Overmix: When forming the meatballs, be careful not to overmix the meat mixture to keep the meatballs tender.
- Customize the Pasta: Feel free to use any type of pasta you have on hand. Whole wheat or gluten-free pasta can be great substitutes.
- Add Veggies: Incorporate vegetables like bell peppers, spinach, or mushrooms into the sauce for added nutrition.
Variations and Customizations:
- Cheesy Version: Add more cheese to the top for a gooey, cheesy finish or mix in some cream cheese for extra creaminess.
- Spicy Kick: Add red pepper flakes to the meatball mixture or marinara sauce for a spicy twist.
- Different Sauces: Swap out marinara for pesto or Alfredo sauce for a different flavor profile.
Health Considerations and Nutritional Value:
- Lean Meat Options: Use ground turkey or chicken for a lighter version of meatballs.
- Whole Wheat Pasta: Opt for whole wheat pasta to increase fiber content.
- Portion Control: Keep portions moderate, especially if served with bread or other sides.
FAQ:
- Can I make this casserole ahead of time?
Yes! You can assemble the casserole in advance, cover it, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge. - Can I freeze meatball casserole?
Absolutely! Allow the casserole to cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. - What can I serve with meatball casserole?
This dish pairs well with garlic bread, a simple green salad, or steamed vegetables for a complete meal.
Meatball Casserole
Savor the comforting flavors of Meatball Casserole, a hearty dish featuring tender meatballs, marinara sauce, and melted cheese. Perfect for busy weeknights, this easy-to-make casserole is sure to become a family favorite!
Equipment
- 9×13-inch Casserole Dish
- Le Creuset 3.75-Quart Braiser
Ingredients
- 1 recipe Italian meatballs
- ▢1 recipe mashed potatoes
- ▢2 cups mozzarella cheese shredded
- ▢2 tablespoon fresh parsley chopped
Instructions
- Prepare mashed potatoes and meatballs: Prepare mashed potatoes as specified in my recipe here. Prepare Italian meatballs including sauce as specified in my recipe here.
- Prep oven: Preheat the oven to 350°F.
- Prepare casserole dish: Spray a 9×13-inch casserole dish with a bit of cooking spray (I used my Le Creuset Braiser, link under equipment).
- Assemble casserole: Layer the mashed potatoes in the bottom of your casserole dish. Arrange the meatballs on top of the mashed potatoes evenly.
- Bake: Transfer the casserole dish to the oven and bake for 20 minutes or until heated through. Sprinkle with mozzarella cheese evenly over the meatballs and bake for another 10 minutes or until the cheese has melted and starts to brown.
- Serve: Garnish with parsley and serve warm.
Notes
- This meatball casserole is great for making ahead. Simply assemble it as instructed. Make sure to cover it well with aluminum foil. Allow it to defrost for 24 hours in the fridge before baking as instructed.
- Get creative! Don’t like marinara sauce? Use your favorite! A great Alfredo sauce or bechamel sauce would be wonderful in this casserole.
- Store leftover casserole in an airtight container in the refrigerator for 3 to 5 days.
- You can also freeze this meatball casserole in an airtight container or freezer bag for up to 10 months.
