Cheesy Meatball Casserole (Print Version)
# Ingredients:
→ Meatballs
01 -
2 pounds extra lean ground beef (90-93% lean)
02 -
1 small yellow or white onion, finely diced
03 -
1 large egg
04 -
2 cloves garlic, finely minced
05 -
½ cup Italian breadcrumbs or seasoned breadcrumbs
06 -
1 teaspoon Italian seasoning
07 -
1 teaspoon salt, or to taste
08 -
½ teaspoon freshly ground black pepper, or to taste
09 -
½ to 1 teaspoon crushed red pepper flakes (optional)
→ Casserole
10 -
2 cups marinara sauce
11 -
2 cups shredded Mozzarella Cheese
12 -
1 cup finely shredded or grated Parmesan Cheese
13 -
Fresh basil or parsley, optional for garnishing
# Instructions:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with foil for easier cleanup. Spray with cooking spray.
02 -
In a large bowl, combine ground beef, onion, egg, garlic, breadcrumbs, Italian seasoning, salt, pepper, and crushed red pepper flakes. Mix gently with hands or a wooden spoon. Do not overmix to prevent tough meatballs.
03 -
Using a medium cookie scoop (1-2 tablespoons size), form approximately 32 meatballs. Arrange them evenly on the prepared baking sheet and bake for 15 minutes, or until cooked through (larger meatballs may require up to 20 minutes).
04 -
Spray a 2.5 to 3-quart casserole or baking dish (or 9x13-inch pan) with cooking spray. Add cooked meatballs to the dish.
05 -
Evenly drizzle marinara sauce over the meatballs, then sprinkle mozzarella and Parmesan cheeses on top.
06 -
Bake uncovered for 10-15 minutes, or until the cheese has melted and is lightly golden browned as desired.
07 -
Optionally garnish with fresh basil or parsley. Serve immediately.
# Notes:
01 -
To prepare in advance, stop after assembling the meatballs in the casserole dish, cover well, and refrigerate for up to 48 hours before baking.
02 -
Leftovers can be stored airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
03 -
Reheat leftovers in the microwave for approximately 30 seconds or until warmed through.