Cheesy Meatballs Casserole - Super Tasty Recipes

Prep Time:10

Cook Time:35

Total Time:45

Step 1: Mix the meatball ingredients - In a large bowl, add the ground beef, parmesan and cheddar cheese, some of the mozzarella cheese, salt, paprika, black pepper, onion powder, fresh basil, minced garlic, and the egg. Use clean hands to gently mix everything together until fully combined. Try not to overwork the meat, as that can make the meatballs dense instead of tender.
Step 2: Form the meatballs - Use a scoop or your hands to portion the mixture into evenly sized meatballs. A number 20 scoop works great if you have one. Roll each portion between your palms to form smooth, round meatballs.
Step 3: First bake - Place the meatballs in an oven safe baking dish, leaving a little space between each one. Bake at 200°C or 392°F for about 15 minutes. This first bake helps them set and start to cook through.
Step 4: Add sauce and cheese - Carefully turn each meatball over. Spoon the marinara sauce over the top so the meatballs are nicely coated. Sprinkle the remaining mozzarella cheese over everything so it melts down into all the little spaces between the meatballs.
Step 5: Final bake - Return the dish to the oven and bake for another 10 minutes, or until the cheese is melted and lightly golden and the meatballs are cooked through.
Step 6: Serve and enjoy - Remove the casserole from the oven and let it rest for a few minutes. Garnish with extra fresh basil if you like. Serve hot with mashed potatoes, pasta, or a simple veggie on the side.

Ground turkey: Swap the ground beef for ground turkey if you want a lighter option with a slightly different flavor.
Different cheeses: Provolone, gouda, or fontina can be used in place of some of the mozzarella for a richer taste.
Homemade sauce: Use crushed tomatoes, garlic, onion, and herbs if you prefer to make your own marinara.

Spicy meatballs: Add a pinch of red pepper flakes to the meat mixture for a little heat.
Italian style: Add a bit of dried oregano and parsley to lean into classic Italian flavors.
Meatball sandwiches: Tuck these cheesy meatballs into toasted rolls for an easy sandwich night.

Do not overmix: Gently mixing keeps the meatballs tender instead of tough.
Even sizing matters: Keeping the meatballs the same size helps them cook evenly.
Let them rest: A few minutes of rest after baking helps the juices settle so they stay moist.
Use a baking dish with sides: This keeps all that sauce and cheese from bubbling over.

With mashed potatoes: The sauce and cheese soak right into the potatoes for an extra cozy plate.
Over gluten free pasta: Serve the meatballs and sauce over your favorite gluten free noodles.
With roasted zucchini: A simple veggie side keeps things balanced and fresh.
On crusty bread: Scoop up all that sauce with warm bread for a comforting finish.

Refrigerator storage: Store cooked meatballs in an airtight container in the fridge for up to 3 or 4 days.
Freezer friendly: Freeze cooked meatballs in a freezer safe container for up to 3 months.
Reheating: Warm gently in the oven or microwave until heated through.
Make ahead meals: Double the recipe and freeze half for an easy future dinner.

Servings: meatballs