meatball casserole recipe
The Best meatball casserole recipe
What I love most about this dish is how it’s simple but never feels basic. You can make it ahead of time and still taste like it was made fresh, and it’s versatile enough to let you adjust the ingredients to fit what you have on hand. Plus, it’s got a little something for everyone—there’s the meaty texture of the meatballs, the richness of the tomato sauce, and the melty goodness of the cheese on top. It’s not just filling; it’s comforting in a way that makes it feel like a real meal, not just another takeout alternative. And because it’s made with whole ingredients—lean ground beef or turkey, fresh tomatoes, and whole grains if you’re using the breadcrumbs—it’s a little healthier than you’d think, without sacrificing any of that cozy flavor. It’s the kind of dish that makes you feel good about what you’re putting on the table, whether you’re feeding your family or just treating yourself to something warm and satisfying.
Classic Meatball Casserole
A comforting one-pan meal featuring tender meatballs nestled in a rich tomato sauce, topped with melted cheese for a satisfying bite. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup tomato sauce
- 1/2 cup milk (or half-and-half)
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, combine ground beef, breadcrumbs, egg, salt, pepper, and garlic powder. Mix until evenly coated. -
2
Roll mixture into 16 small meatballs. Place them on a baking sheet lined with parchment paper. -
3
Bake meatballs for 12–15 minutes until browned and cooked through. Remove from oven and set aside. -
4
In a saucepan, heat tomato sauce over medium heat. Stir in milk, oregano, and basil until smooth. Reduce heat to low and simmer for 5 minutes. -
5
Return meatballs to the baking sheet. Pour sauce over them, spreading evenly. Top with mozzarella and Parmesan. -
6
Bake uncovered at 400°F for 10–12 minutes until cheese is bubbly and golden.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Meatball Casserole Works
❓ Frequently Asked Questions About Meatball Casserole
How do I make sure the meatballs stick to the noodles without falling off?
Use a light coating of marinara sauce on the bottom of the casserole dish before adding the meatballs. After baking, let the casserole sit for five minutes before serving—this helps the noodles absorb the sauce and prevents them from sliding off.
Can I substitute ground turkey for beef in this recipe?
Yes, you can! Ground turkey works just as well, though it may have a slightly different texture. For best results, season it well with salt, pepper, and Italian herbs before forming the meatballs.
What if I don’t have a meatball maker?
Skip the meatball maker entirely. Roll the mixture into 1-inch balls by hand—use your palms to shape them evenly. If they stick, lightly dust your hands with flour before forming them.
How can I make this dish ahead of time?
Assemble the casserole up to 24 hours in advance, then refrigerate. Bake it directly from cold at 375°F (190°C) for about 25–30 minutes, or until the noodles are tender and the sauce is bubbling.
