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

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Instructions

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.
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.
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.
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