Main
Parmesan Meatball Casserole
1 h 5 minServes 6Nutri-Score C€€
C
1 h 5 min
1 h 5 minParmesan Meatball Casserole
what you need
Ingredients
panko bread crumbsBakery30 g
cold milk (plus more if needed)Dairy60 ml
lean ground beef (80/20 or 85/15)Meat454 g- ground pork (80/20)Meat454 g
parmesan cheese (finely grated, divided)Dairy50 g
egg (large)Dairy1 piece
garlic (cloves, minced)Produce3 pieces
parsley (finely chopped, plus more for garnish)Produce8 g
fine sea saltSpices5 g
black pepper (freshly cracked)Spices1 g
extra light olive oil (for frying)Pantry30 ml
marinara saucePantry720 ml
mozzarella cheese (shredded)Dairy170 g
per serving
Nutrition
338kcal
- Carbs
- 10 g
- Proteins
- 25 g
- Fat
- 22 g
what you’ll use
Tools
Mixing bowl
Frying pan
Baking dish
Oven
step by step
Method
- Step 1
Mix the meatball mixture
- Combine the ground beef, ground pork, panko, milk, half the parmesan, egg, garlic, parsley, salt and pepper.
- Mix until just combined; the mixture should be moist, adding more milk if needed.
- Step 2
Form the meatballs
- Scoop about 2 tablespoons of mixture per meatball.
- Roll into 1 1/2 inch balls with damp hands.
- Step 3
Sear the meatballs
- Heat the oil in a skillet over medium heat.
- Sear the meatballs in batches, turning every 2 minutes until browned.
- Step 4
Assemble the casserole
- Spread 1 cup of marinara in a 9x13 dish.
- Add the meatballs and cover with the remaining sauce.
- Top with the remaining parmesan and the mozzarella.
- Step 5
Bake
- Cover with foil and bake at 400°F until the meatballs reach 165°F, the cheese is melted and the casserole is bubbling.