Meatballs Parmesan Casserole

Name: Meatballs Parmesan Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 3 slices white bread (crusts removed, diced); 1/2 cup cold milk (or water, plus more if needed); 1 lb lean ground beef (80/20 or 85/15); 1 lb ground pork (I used 80/20); 1/2 cup finely grated parmesan cheese (divided); 1 large egg; 3 g arlic cloves (minced); 2 Tbsp parsley (finely chopped, plus more to garnish); 1 tsp fine sea salt; 1/2 tsp freshly cracked black pepper; Oil for frying (I use extra light olive oil); 3 cups marinara sauce (homemade or store-bought); 1 1/2 cups shredded mozzarella cheese (6 oz)

Juicy tender Italian meatballs baked in a tomato marinara sauce and topped with gooey cheese - this is such a tasty way to serve meatballs! This is a recipe that was created from our love of classic juicy meatballs and beloved Chicken Parmesan. It’s perfect served over spaghetti, or even in a toaste

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium ⭐ 4.9 (29) 👁️ 1 views

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Foto: Natasha's Kitchen

Ingredients

5 servings

3 slices white bread (crusts removed, diced)
1/2 cup cold milk (or water, plus more if needed)
1 lb lean ground beef (80/20 or 85/15)
1 lb ground pork (I used 80/20)
1/2 cup finely grated parmesan cheese (divided)
1 large egg
3 g arlic cloves (minced)
2 Tbsp parsley (finely chopped, plus more to garnish)
1 tsp fine sea salt
1/2 tsp freshly cracked black pepper
Oil for frying (I use extra light olive oil)
3 cups marinara sauce (homemade or store-bought)
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps

Preheat oven to 400F with a rack in the center of the oven. In a large mixing bowl, add diced bread. Pour milk/water over the bread and soak for 5 minutes then mash with a fork.
Add ground beef and pork, half of the parmesan cheese, egg, minced garlic, chopped parsley, salt and black pepper. Use your hands to stir until just combined. Do not over-mix. The mixture should feel very moist. If not, add a bit more milk as needed.
Portion into golf-ball-sized meatballs, about 2 Tbsp per meatball. A trigger release scoop makes it easy to portion. Wet your hands and roll into meatballs about 1 1/2” in diameter.
Set a large skillet over medium heat and coat the bottom with oil, about 2 Tbsp. Once the oil is hot, add the meatballs to the skillet in batches and turn every 2 minutes to get a good sear on all sides. Each batch will cook for about 8 minutes in total. They don’t need to be fully cooked through at this point, just browned all over.
Add 1 cup marinara to a 9x13 casserole dish. Arrange the browned meatballs over the sauce in a single layer. Pour the remaining marinara over the top and sprinkle with the remaining parmesan cheese and mozzarella cheese.* Cover with foil and bake until the meatballs are cooked through to 165 ̊F on an instant-read thermometer, the cheese should be melted and the casserole should be bubbling, about 30 minutes.