Description
This Meatballs Parmesan Casserole is a hearty, comforting dish featuring tender homemade meatballs simmered in marinara sauce, topped with a generous blend of Parmesan and mozzarella cheeses, then baked to bubbly perfection. Perfect for a family dinner, it combines savory flavors and a satisfying cheesy crust.
Ingredients
Scale
Meatball Mixture
- 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)
Casserole
- 3 cups marinara sauce, homemade or store-bought
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 400°F (200°C). Soak the diced white bread in cold milk for 5 minutes until softened, then mash it gently with a fork. In a large mixing bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, chopped parsley, sea salt, and black pepper. Mix everything together until just combined to avoid tough meatballs.
- Form and Brown the Meatballs: Shape the mixture into golf-ball-sized meatballs. Heat oil in a skillet over medium heat and brown the meatballs on all sides, cooking them for about 8 minutes per batch. This step locks in flavor and creates a nice crust.
- Assemble and Bake the Casserole: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch casserole dish. Arrange the browned meatballs on top of the sauce. Pour the remaining marinara sauce over the meatballs, then sprinkle the remaining Parmesan cheese and shredded mozzarella evenly on top. Cover the dish with foil and bake in the preheated oven for 30 minutes until the meatballs are fully cooked and the cheese has melted beautifully.
- Garnish and Serve: Remove the casserole from the oven, garnish with freshly chopped parsley, and serve hot for a comforting and delicious meal.
Notes
- Use extra light olive oil or another neutral oil for frying to avoid overpowering flavors.
- If the meatball mixture seems too dry, add a splash more milk to keep it moist.
- For a lower-fat option, use leaner meats or reduce the cheese amounts.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to substitute fresh herbs like basil or oregano for parsley for a flavor twist.
