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This cheesy meatball casserole brings together juicy homemade meatballs smothered in marinara sauce and topped with a glorious blend of melted mozzarella and Parmesan cheeses. When my family needs comfort food that satisfies everyone at the table, this recipe delivers every single time. The best part? No pasta means it's naturally lower in carbs while still delivering that Italian-inspired flavor we all crave.
I first created this recipe during a particularly busy week when I needed something hearty that could feed us for multiple meals. The kids were initially skeptical about a casserole without pasta, but after one bite, they declared it better than spaghetti and meatballs. Now it appears on our dinner table at least twice a month.
Ingredients
- Extra lean ground beef: The 90 93 percent lean variety provides flavor without excessive grease making for perfectly juicy meatballs
- Yellow or white onion: Adds essential flavor and moisture to the meatballs finely dice for the best texture
- Large egg: Acts as the binding agent keeping your meatballs together during baking
- Garlic cloves: Fresh minced garlic infuses the meat mixture with aromatic flavor
- Italian breadcrumbs: These seasoned crumbs help maintain moisture while adding Italian herbs
- Italian seasoning: A convenient blend of oregano basil and thyme that creates authentic flavor
- Marinara sauce: Use a high quality sauce as it forms the flavor foundation choose one with minimal added sugar
- Mozzarella cheese: Provides that stretchy melty texture everyone loves look for whole milk mozzarella for best flavor
- Parmesan cheese: Adds a salty nutty flavor that creates depth freshly grated tastes noticeably better than pre packaged
Step-by-Step Instructions
- Prepare for baking:
- Preheat your oven to 375°F and line a baking sheet with foil. This temperature is perfect for cooking meatballs evenly without drying them out. The foil makes cleanup incredibly simple later. Give the foil a light spray with cooking oil to prevent any sticking during baking.
- Mix the meatball ingredients:
- In a large bowl, combine ground beef, diced onion, egg, minced garlic, breadcrumbs, Italian seasoning, salt, pepper, and red pepper flakes if using. Use clean hands to gently mix everything together, being careful not to overmix. Overworking the meat will result in tough meatballs instead of tender ones. Stop mixing as soon as ingredients are incorporated.
- Form the meatballs:
- Using a medium cookie scoop about 1 to 2 tablespoons, portion the meat mixture into uniform balls. The scoop ensures all meatballs are the same size, which means they will cook evenly. Roll each portion briefly between your palms to create a smooth ball shape. You should get approximately 32 meatballs from this recipe.
- Bake the meatballs:
- Arrange the formed meatballs on your prepared baking sheet with space between each one. Bake for about 15 minutes until cooked through. Look for a light brown exterior while ensuring they reach 165°F internally. Small meatballs will cook quicker than larger ones, so adjust time if needed.
- Assemble the casserole:
- Spray a 2.5 to 3 quart casserole dish with cooking spray. Transfer the baked meatballs to the dish in an even layer. Pour marinara sauce evenly over the meatballs, making sure each one gets some sauce coverage. Sprinkle the mozzarella cheese first, then top with a layer of Parmesan cheese.
- Bake the casserole:
- Return the assembled casserole to the oven and bake uncovered for 10 to 15 minutes. The cheese should melt completely and begin to bubble with some light golden browning on top. This final bake melds all the flavors together while creating that irresistible cheesy top.
My absolute favorite part of this recipe is the dual cheese topping. The combination of stretchy mozzarella with sharp Parmesan creates this incredible flavor contrast that elevates simple meatballs into something special. My son actually started asking for this instead of pizza on Friday nights, which in our house is the ultimate food compliment.
Make Ahead Options
This casserole is perfect for busy families because you can prepare it in stages. The meatballs can be made up to 3 days ahead and stored in the refrigerator before assembling. Alternatively, assemble the entire casserole, cover tightly with foil, and refrigerate for up to 48 hours before baking. When ready to serve, simply add an extra 10 minutes to the baking time if cooking directly from the refrigerator. The flavors actually improve with a little time to meld together, making this an ideal prepare ahead meal.
Smart Substitutions
While the homemade meatballs deliver the best flavor, you can absolutely use good quality frozen meatballs when time is tight. Look for Italian style meatballs without fillers or corn syrup. For a lighter version, ground turkey can replace the beef. Turkey meatballs benefit from adding a tablespoon of olive oil to the mixture since they contain less natural fat. If avoiding breadcrumbs, crushed pork rinds or almond flour make excellent low carb alternatives that maintain the right texture.
Serving Suggestions
This versatile casserole pairs beautifully with so many sides. For a complete meal, serve alongside a crisp green salad with a simple vinaigrette dressing. Roasted vegetables like broccoli, zucchini, or bell peppers complement the rich flavors perfectly. If you want to add a starch, consider garlic bread for soaking up the extra sauce or a side of creamy polenta. For a fun alternative, serve the meatballs on small slider buns with extra cheese for meatball sliders that kids especially love.
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Frequently Asked Questions
- → Can I use store-bought frozen meatballs?
Yes, you can use store-bought frozen meatballs to save time. Just cook them per the package instructions before adding them to the casserole.
- → Can I prepare this casserole ahead of time?
Absolutely! Assemble the casserole up to the baking step, cover, and refrigerate for up to 48 hours. Bake as directed when ready to serve.
- → How do I store leftovers?
Leftovers can be stored airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or oven as needed.
- → Can I adjust the heat level?
Yes! Add crushed red pepper flakes to the meatball mixture for extra heat or reduce them for a milder taste.
- → What sides pair well with this dish?
This casserole pairs well with garlic bread, a fresh green salad, or buttery mashed potatoes for a complete meal.
- → Can I substitute the cheeses?
You can use any combination of mozzarella, Parmesan, provolone, or even cheddar based on your preferences.