Meatballs Parmesan Casserole
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.89 out of 5 stars
(18)
Ingredients
20 meatballs
- 3 slices white bread, crusts removed, diced
- 1/2 cup cold milk, or water, plus more if needed
- 1 lb lean ground beef, 80/20 or 85/15
- 1 lb ground pork, I used 80/20
- 1/2 cup finely grated parmesan cheese, divided
- 1 large egg
- 3 garlic cloves, minced
- 2 Tbsp parsley, finely chopped, plus more to garnish
- 1 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- Oil for frying, I use extra light olive oil
- 3 cups marinara sauce, homemade or store-bought
- 1 1/2 cups shredded mozzarella cheese, 6 oz
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Preparation
Chef’s notes
Substitutions:
As a shortcut, you can use your favorite store-bought meatballs, preferably ones that are Italian-flavors or a basic meatball. I would avoid meatballs with unusual flavors or ingredients that might not meld well with savory marinara and cheese.
*Make-Ahead Directions – Assemble and Refrigerate the Casserole Ahead – You can assemble the casserole up to 24 hours ahead of time, cover it, and refrigerate until ready to bake. If baking the casserole cold from the refrigerator, add an extra 5 minutes of baking time.
Freeze the Casserole – you can assemble the casserole, cover it with plastic wrap, and then aluminum foil for up to 3 months. When ready to bake, thaw in the refrigerator overnight, make sure to remove the plastic wrap under the foil and bake as directed.
Reheating Leftovers – cover with foil and reheat at 350 ̊F for about 20 minutes or until meatballs are heated through. You can also reheat in the microwave, but I do recommend a splatter guard to keep the microwave clean.