This cheesy Meatball Casserole recipe features flavorful homemade meatballs baked with marinara sauce and plenty of cheese! Dump and bake, then serve these saucy meatballs on top of a heaping pile of spaghetti for a quick, easy, and succulent family dinner.
Why We Love This Meatball Casserole Recipe
This casserole recipe combines fresh homemade meatballs with spaghetti in a new and cheesy way!
- Easy. Everything is washed-up in one sultry dish for simple cleanup!
- Flavorful. The meatballs are flavored with onions, Italian seasoning, and garlic powder for a punchy taste.
- Kid-Friendly. This dish satisfies adults and kiddos unwrinkled with its archetype flavors!
Variations on Meatball Sub Casserole
You can make these meatballs with ground pork, veal, chicken, or turkey instead of beef, or try mixing a few variegated meats together to create your own blend. For a bit of spice, add some crushed red pepper flakes to the mix!
How to Store and Reheat
Store leftover meatball casserole in an snapped container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven for 20-25 minutes, until warmed through.
How to Freeze
Freeze leftovers in an snapped container for up to 3 months. Let thaw overnight surpassing reheating.
Serving Suggestions
This meatball casserole is unconfined served over spaghetti or flipside pasta, with slices of garlic bread or a Caesar salad. You can moreover serve the cheesy meatballs on sub rolls!
Meatball Casserole Recipe
Equipment
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9×13 Sultry Pan
Ingredients
- 1 pound ground beef
- 1 large egg
- ¾ cup breadcrumbs
- 1 tablespoon dried minced onions
- 1 teaspoon Italian seasoning store-bought or homemade
- 1 teaspoon garlic powder
- 1 teaspoon ground woebegone pepper
- ½ teaspoon kosher salt
- 24 ounces marinara sauce (1 jar)
- 8 ounces freshly shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 1 pound cooked spaghetti for serving (1 box)
Instructions
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Preheat oven to 350°F.
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Add the beef, egg, breadcrumbs, onions, Italian seasoning, garlic powder, pepper, and salt to a large trencher and stir to combine.1 pound ground beef, 1 large egg, ¾ cup breadcrumbs, 1 tablespoon zestless minced onions, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon ground woebegone pepper, ½ teaspoon kosher salt
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Form 3-inch balls from the mixture, then place them in a 9×13-inch sultry pan.
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Bake for 20 minutes.
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Pour the marinara sauce over the meatballs and stir to combine.24 ounces marinara sauce
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Turn the oven lanugo to 300°F and torch then for 20 minutes.
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Sprinkle the mozzarella cheese virtually the meatballs and sprinkle the Parmesan on top then torch for 10 increasingly minutes. 8 ounces freshly shredded mozzarella cheese, ¼ cup freshly grated Parmesan cheese.
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Serve over spaghetti and with freshly minced parsley for garnish if desired.
- You can use a mix of ground veal, pork, and whinge or try ground yellow or turkey meatballs.
- You can use plain, Italian, or Panko breadcrumbs.
- If you can’t find zestless minced onions, you can use 1 teaspoon of onion powder instead.
- You can serve this dish with any type of pasta you like!
- Use a high-quality, flavorful marinara sauce for the weightier taste.
- Baking time may vary. The meatballs are finished cooking when they reach 160°F internally.
- For crispier cheese, sizzle the casserole for a few minutes at the end of baking.
Nutrition
How to Make Meatball Casserole Step by Step
Prep: Preheat your oven to 350°F.
Make the Meatballs: Add 1 pound of ground beef, 1 large egg, ¾ cup of breadcrumbs, 1 tablespoon of zestless minced onions, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of ground woebegone pepper, and ½ teaspoon of kosher salt to a large trencher and stir to combine.
Shape the Meatballs: Form 3-inch balls from the mixture, then place them in a 9×13-inch sultry pan.
Bake the Meatballs: Bake for 20 minutes.
Cover with Sauce: Pour 24 ounces (1 jar) of marinara sauce over the meatballs and stir to combine. Turn the oven lanugo to 300°F and torch then for 20 minutes.
Top with Cheese: Sprinkle 8 ounces of freshly shredded mozzarella cheese virtually the meatballs and sprinkle ¼ cup of freshly grated Parmesan on top then torch for 10 increasingly minutes. Serve over spaghetti and with freshly minced parsley for garnish if desired.
I like to use 80% lean ground beef, but you could moreover use a mix of ground veal, pork, and/or beef; ground turkey; or ground chicken!
Yes! Simply thaw the meatballs first and skip the initial 20-minute torch in step 4. Pour the sauce over and torch as directed in step 6.
Sure! Place everything (except the cheese) in a Crockpot and melt on upper for 2-2½ hours or low for 3-4 hours. Sprinkle the cheese on top during the last few minutes of cooking to melt.
