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.