Description
This Meatballs Parmesan Casserole is a hearty and flavorful dish combining tender homemade meatballs simmered in rich marinara sauce, topped with Parmesan and melted mozzarella cheese, and baked to perfection. A comforting meal perfect for family dinners.
Ingredients
Scale
Meatballs
- 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
- 1/4 cup finely grated Parmesan cheese (half of the 1/2 cup)
- 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 Assembly
- 3 cups marinara sauce, homemade or store-bought
- 1/4 cup finely grated Parmesan cheese (remaining half)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare meatball mixture: Preheat your oven to 400°F (200°C). Soak the diced white bread in cold milk for about 5 minutes until softened, then mash it well with a fork or your hands. In a large mixing bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, finely chopped parsley, salt, and black pepper. Gently mix the ingredients until just combined to avoid overworking the meat, which keeps the meatballs tender.
- Shape and brown meatballs: Shape the mixture into golf-ball-sized meatballs. Heat enough oil (extra light olive oil is recommended) in a large skillet over medium heat. Brown the meatballs in batches so they have some space, cooking for about 8 minutes per batch until they are golden brown on all sides. This step seals in moisture and builds flavor.
- Assemble casserole: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch casserole dish. Arrange the browned meatballs over the sauce in a single layer. Pour the remaining marinara sauce evenly over the meatballs, then sprinkle with the remaining Parmesan cheese and shredded mozzarella cheese.
- Bake: Cover the casserole dish with aluminum foil to keep the moisture in and place it in the preheated oven. Bake for 30 minutes or until the meatballs are cooked through inside and the cheese on top has melted beautifully.
- Serve: Remove the casserole from the oven, garnish with freshly chopped parsley for a bright, fresh touch, and serve hot. This dish pairs wonderfully with pasta, garlic bread, or a crisp salad for a full meal.
Notes
- Soaking the bread in milk helps keep the meatballs moist and tender.
- Do not overwork the meat mixture to avoid dense meatballs.
- Browning meatballs before baking adds flavor and a nice crust texture.
- Use a thermometer to check meatball internal temperature for safety; it should reach 160°F (71°C).
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
