Name: Quick Meatballs Parmesan Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 slices white bread, diced and crusts removed; 1/2 cup cold milk, or water, plus more if needed; 1 lb lean ground beef, either 80/20 or 85/15; 1 lb ground pork, preferably 80/20; 1/2 cup finely grated parmesan cheese, divided; 1 large egg; 3 garlic cloves, minced; 2 Tbsp parsley, finely chopped, plus additional for garnish; 1 tsp fine sea salt; 1/2 tsp freshly cracked black pepper; Oil for frying, such as extra light olive oil; 3 cups marinara sauce, either homemade or store-bought; 1 1/2 cups shredded mozzarella cheese (6 oz)

Ingredients

Scale

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

Instructions

Set the oven to preheat at 400°F, positioning a rack in the center. In a large bowl, combine the diced bread with the milk or water, allowing it to soak for 5 minutes before mashing with a fork.
Incorporate the ground beef and pork, half of the parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper into the bread mixture. Mix gently with your hands until just combined, ensuring not to overwork the mixture. If it feels too dry, add a little more milk as necessary.
Divide the mixture into portions resembling golf balls, approximately 2 tablespoons each. Use a trigger release scoop for easy portioning. Moisten your hands and shape the mixture into balls about 1 1/2 inches in diameter.
Heat a large skillet over medium heat and coat the bottom with about 2 tablespoons of oil. Once the oil is hot, add the meatballs in batches, turning them every 2 minutes to achieve a nice sear on all sides. Each batch should take around 8 minutes, and they don’t need to be fully cooked at this stage, just browned.
Pour 1 cup of marinara sauce into a 9×13 casserole dish. Place the browned meatballs in a single layer over the sauce. Top with the remaining marinara sauce, then sprinkle the rest of the parmesan cheese and all of the mozzarella cheese on top. Cover with foil and bake until the meatballs reach an internal temperature of 165°F and the cheese is melted and bubbling, which should take about 30 minutes.

Notes

TECHNIQUE TIP: Soak bread in milk until fully absorbed for moist meatballs.

STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days.

SUBSTITUTION: For convenience, use store-bought Italian-flavored meatballs.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baked
Cuisine: Italian

Nutrition

Calories: 693 kcal
Sugar: 8 g
Sodium: 1752 mg
Fat: 46 g
Saturated Fat: 19 g
Unsaturated Fat: 22 g
Trans Fat: 1 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 49 g
Cholesterol: 193 mg