Meatball Casserole

It’s hard to beat this casserole’s beef meatballs for a hearty, warming supper. Make this cheesy cheesy cheesy dish for dinner tonight!

To accompany my meatball casserole, what pasta should I use?

If you’re looking for a casserole recipe that can be served with any pasta, look no further than this beef meatballs casserole.

It’s also fun to make meatball sandwiches out of crusty bread from the supermarket.


Yes! Freezing meatballs is a cinch. Beef meatballs can be easily prepared in bulk. This simple casserole dish may be made with what you have on hand, and the rest can be frozen for future use.

Raw meatballs can be frozen, as can cooked meatballs. Browning them first will make them more manageable, so allow them to cool for 10-15 minutes.

The beef meatballs should be frozen in a single layer on a parchment-lined baking sheet. The meatballs can be stored in a gallon-sized freezer bag or another freezer-safe container once frozen.

You may freeze raw meatballs for up to four months, but for cooked meatballs, you can only keep them for 3 months in the fridge.


For up to three days, leftover meatball casserole can be stored in the refrigerator. If you don’t want to utilize the leftovers right away, they can be frozen for later use.

Put the leftover dish in airtight freezer-safe containers or heavy-duty freezer bags and freeze them for future use. For up to three months, the meatball casserole can be frozen.

Recipe adapted from Martha Stewart’s casserole.

My favorite part of the beef meatballs is the melted mozzarella cheese on top. They indeed are the deciding factor.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 526 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 1/4 cup chopped flat-leaf parsley
  • 1 lb. (0.4 kg) ground pork
  • 1/2 cup finely grated Parmesan cheese
  • 2 large eggs
  • 2 tablespoons extra-virgin olive oil
  • 28 oz. (800 g) canned whole peeled tomatoes, pureed
  • 1 clove garlic, minced
  • 1 1/2 teaspoons Kosher salt
  • 1 cup breadcrumbs or Japanese panko
  • 4 fresh basil leaves, optional
  • 1/2 small onion, finely chopped
  • 1 pinch red pepper flakes
  • 1 lb. (0.4 kg) ground beef
  • 8 oz. (226 g) thinly sliced fresh mozzarella cheese, thinly sliced


  1. Pork, beef, and breadcrumbs are combined in a big basin with salt, eggs, and garlic. The mixture is then kneaded gently with your hands. Make 2-inch balls out of the mix.
  2. In your large oven-safe skillet, heat the oil to medium-high. The meatballs should be well-browned on all sides when they’re done cooking. Transfer the meatballs to your serving plate using a spoon with a slotted handle.
  3. Add a little more heat, if needed. Toss in onion and pepper flakes and heat until onion is soft. Toss the tomatoes with the basil and cook for a few minutes until the sauce thickens. The meatballs and their sauce should be returned to the pan they were cooked. Cook meatballs in a simmering pot, turning them over halfway through cooking.
  4. Place the meatballs under the broiler to melt the mozzarella cheese. Broil for 2 minutes or until the cheese is melted. Prepare the food and serve it right away.
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