Description
A hearty Meatballs Parmesan Casserole combining tender beef and pork meatballs simmered in marinara sauce and baked under a layer of melted mozzarella and Parmesan cheeses. Perfectly browned meatballs add rich flavor, making this casserole a comforting and easy meal 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
- 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
- 1/4 cup finely grated Parmesan cheese (remaining half)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare meatballs: Preheat your oven to 400°F (200°C). Soak the diced bread in cold milk for about 5 minutes until soft, then mash it to create a moist base. In a large bowl, combine the soaked bread, ground beef, ground pork, half of the Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape and brown: Form the mixture into golf-ball-sized meatballs, ensuring even sizing for uniform cooking. Heat oil in a skillet over medium heat and brown the meatballs on all sides, turning carefully, about 8 minutes per batch, until golden but not fully cooked through.
- Assemble casserole: Spread 1 cup of marinara sauce evenly in 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 over the meatballs. Sprinkle the remaining Parmesan cheese evenly, then top with shredded mozzarella cheese.
- Bake: Cover the casserole dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes. This allows the meatballs to cook through thoroughly and the cheese to melt into a bubbly, golden crust.
- Serve: Once baked, remove the foil and garnish with additional fresh parsley. Serve the casserole hot alongside your favorite sides or a fresh salad for a complete meal.
Notes
- Using a mix of beef and pork adds flavor and tenderness to the meatballs.
- If the mixture feels too dry, add a splash of milk to keep meatballs moist.
- Browning meatballs before baking helps lock in juices and adds a rich flavor.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free version, substitute bread with gluten-free bread.
