Meatballs Parmesan Casserole

Meatballs Parmesan Casserole Recipe

This Meatballs Parmesan Casserole is pure comfort food! It features tender, juicy meatballs nestled in a rich marinara sauce, all topped with a generous layer of melted mozzarella and Parmesan cheese. It’s a hearty and satisfying dish that’s perfect for family dinners, potlucks, or any occasion when you’re craving a classic Italian-American favorite.

Why You’ll Love This Meatballs Parmesan Casserole Recipe

  • Homemade Goodness: While you can use store-bought meatballs in a pinch, this recipe guides you through making your own from scratch, resulting in incredibly flavorful and tender meatballs.
  • Crowd-Pleaser: This casserole is a guaranteed hit with both kids and adults. It’s the perfect dish for feeding a hungry crowd.
  • Easy to Assemble: With simple steps and readily available ingredients, this casserole is a breeze to put together.

Ingredients

  • White Bread and Milk: Soaked and mashed, the bread adds moisture and tenderness to the meatballs.
  • Ground Beef and Pork: The combination of meats creates a flavorful and juicy meatball.
  • Parmesan Cheese: Adds a salty, nutty depth of flavor to both the meatballs and the casserole topping.
  • Egg: Acts as a binder to hold the meatballs together.
  • Garlic: Provides a pungent kick that complements the other flavors.
  • Parsley: Adds freshness and a vibrant green color to the meatballs.
  • Salt and Pepper: Enhances the overall taste.
  • Oil: Used for frying the meatballs to golden perfection.
  • Marinara Sauce: The base of the casserole, providing a rich and flavorful sauce.
  • Mozzarella Cheese: Melts beautifully for a gooey, cheesy topping.

How to Make Meatballs Parmesan Casserole Recipe

Step 1: Prepare the Meatballs

Soak diced bread in milk, then mash it with a fork. Combine the soaked bread with ground meats, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Form the mixture into meatballs.

Step 2: Brown the Meatballs

Brown the meatballs in a skillet with oil until they are golden brown on all sides.

Step 3: Assemble and Bake

Layer marinara sauce, meatballs, and remaining marinara in a casserole dish. Top with Parmesan and mozzarella cheese. Cover and bake until the meatballs are cooked through and the cheese is melted and bubbly.

Tips for Making Meatballs Parmesan Casserole Recipe

  • Don’t Overmix the Meatballs: Overmixing can make the meatballs tough. Gently combine the ingredients until just combined.
  • Use a Meat Thermometer: Ensure the meatballs reach an internal temperature of 165°F for food safety.
  • Broil for a Crispy Topping: For an extra crispy cheese topping, broil the casserole for a minute or two at the end of the baking time.

How to Serve Meatball Parmesan Casserole

Meatballs Parmesan Casserole
  • As is: This casserole is hearty and delicious on its own.
  • With Pasta: Serve over your favorite pasta for a classic Italian-American meal.
  • With Garlic Bread: Crusty garlic bread is the perfect accompaniment for soaking up the delicious sauce.

Make Ahead and Storage

Storing Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 3 days.

Freezing

This casserole freezes well. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in the oven or microwave until heated through.

Meatballs Parmesan Casserole

FAQs

1. Can I use just one type of ground meat? Yes, you can use all ground beef or all ground pork if you prefer.

2. Can I use a different type of cheese? Absolutely! Try using provolone, fontina, or a blend of Italian cheeses.

3. How can I make this casserole spicier? Add a pinch of red pepper flakes or a dash of hot sauce to the meatball mixture or the marinara sauce.

4. Can I make this casserole ahead of time? Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking.

There you have it! A simple and delicious recipe for Meatballs Parmesan Casserole. I hope you enjoy it!

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Meatballs Parmesan Casserole

Meatballs Parmesan Casserole Recipe

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  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 5 servings 1x
  • Category: main dishes
  • Method: baking
  • Cuisine: Italian-American

Description

This Meatballs Parmesan Casserole is a comforting and flavorful dish that’s perfect for a family meal. Tender meatballs made with a blend of ground beef and pork are simmered in marinara sauce and baked with a cheesy topping.


Ingredients

Units Scale
  • 3 slices white bread, crusts removed, diced
  • 1/2 cup cold milk (or water), plus more if needed
  • 1 pound lean ground beef (80/20 or 85/15)
  • 1 pound ground pork
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 tablespoons parsley, finely chopped, plus more for garnish
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • Oil for frying (extra light olive oil recommended)
  • 3 cups marinara sauce, homemade or store-bought
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prepare meatballs: Preheat oven to 400°F (200°C). Soak bread in milk for 5 minutes, then mash. In a bowl, combine soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix until just combined.
  2. Shape and brown: Form mixture into golf-ball-sized meatballs. Heat oil in a skillet over medium heat. Brown meatballs on all sides, about 8 minutes per batch.
  3. Assemble and bake: Spread 1 cup marinara sauce in a 9×13 inch casserole dish. Arrange meatballs over the sauce. Top with remaining marinara, Parmesan cheese, and mozzarella cheese. Cover with foil and bake for 30 minutes, or until meatballs are cooked through and cheese is melted.
  4. Serve: Garnish with fresh parsley and serve hot.

Notes

  • You can use store-bought meatballs as a shortcut.
  • If the meatball mixture is too dry, add a little more milk.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 620kcal
  • Sugar: 6g
  • Sodium: 1100mg
  • Fat: 40g
  • Saturated Fat: 16g
  • Unsaturated Fat: 22g
  • Trans Fat: 1g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 160mg

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