𝐅𝐚𝐧𝐭𝐚𝐬𝐭𝐢𝐜 𝐌𝐞𝐚𝐭𝐛𝐚𝐥𝐥 𝐂𝐚𝐬𝐬𝐞𝐫𝐨𝐥𝐞

If you came over on a Tuesday when I am in comfy socks and the Spotify is doing its thing, there is a good chance you would find this bubbling in the oven. I first learned a rough version of this form my neighbor who swears by extra garlic, and honestly, she is not wrong. The first time I made it, I ate the top two meatballs straight from the pan before dinner and pretended there were never any more. Oops. Anyway, this 𝐅𝐚𝐧𝐭𝐚𝐬𝐭𝐢𝐜 𝐌𝐞𝐚𝐭𝐛𝐚𝐥𝐥 𝐂𝐚𝐬𝐬𝐞𝐫𝐨𝐥𝐞 is my low fuss, big cheer kind of meal.

Also, tiny digression while we are here. My cat thinks the broiler is a personal sun lamp. Every time I open the oven to check the cheese, there is this curious little face like he is inspecting a toaster museum. Right, back to dinner.

Why this one hits the spot for me

I make this when I want something proper cozy without babysitting the stove. My family goes a bit wild for the saucy edges and the cheesy top. I used to stress about perfectly round meatballs, but actually, I find it works better if they are slightly rustic. They grab the sauce more. And yes, I have tried skipping the browning step because I was running late. Regretted it. The flavor is just deeper when you give them a little color first.

If you are new to rolling meatballs, this quick read on technique is super helpful Serious Eats meatball tips. Also, casserole timing can be wiggly, so this general guide is handy when you are learning the rhythm BBC Good Food casseroles.

What you will need, roughly speaking

• 500 g ground beef or a half beef half pork mix. I sometimes use turkey when I am in a hurry and it is great with extra seasoning.
• 1 egg, beaten
• 1 cup breadcrumbs, plain or panko. My grandmother always insisted on Brand X, but honestly any version works fine.
• 1 small onion, very finely chopped
• 3 garlic cloves, minced
• 60 g grated parmesan, plus extra for serving
• 1 teaspoon dried oregano and a pinch of chili flakes
• A handful of fresh parsley, chopped
• Salt and black pepper to taste
• 2 cups passata or your favorite marinara. If I am out, a can of crushed tomatoes with a splash of water works.
• 1 cup low moisture mozzarella, shredded
• Olive oil for the pan, about 2 tablespoons
• Optional but lovely: 1 bell pepper in bite sized chunks, a handful of spinach, or some cooked pasta shells to bulk it out

Let us cook, a little precise and a little casual

1. Preheat the oven to 200 C. If your oven runs hot, go 190 C. No stress.
2. In a big bowl, mix the beef, egg, breadcrumbs, onion, garlic, parmesan, oregano, chili, parsley, a good pinch of salt, and a few grinds of pepper. Use clean hands. This is where I usually sneak a taste by cooking a tiny patty in a skillet to check seasoning. Worth it.
3. Roll into meatballs about walnut sized. Mine are never identical, it is fine. Pop them on a plate.
4. Heat olive oil in a large oven safe skillet or casserole dish over medium heat. Brown the meatballs in batches 3 to 4 minutes a side until they have a little color. They do not need to be cooked through yet. Do not worry if they look a bit wonky at this stage, it always does.
5. Pour in the passata, scraping the bits from the bottom of the pan with a wooden spoon. If using tomatoes, add a pinch of sugar and a splash of water to loosen. Nestle the meatballs back in. If adding pepper or spinach, tuck them around now.
6. Simmer gently for 5 to 7 minutes. The sauce should thicken slightly and the meatballs will look cozy in there.
7. Scatter mozzarella on top, plus a little extra parmesan if you are feeling it. Into the oven it goes for 15 to 18 minutes until the cheese is golden and the sauce is bubbling like a happy kettle.
8. Let it rest 5 to 10 minutes. Yes, really. I once tried rushing this step and regretted it because the sauce ran everywhere and the cheese slid like a stubborn blanket.
9. Taste and adjust salt, finish with more parsley, then serve. And if you snag a meatball before plating, I am not here to judge.

Little notes I learned the hard way

• A splash of milk in the meat mixture keeps things tender. Not much, a tablespoon or two.
• If you use very lean meat, add a teaspoon of olive oil to the mix for moisture.
• Grate the onion on the small holes and squeeze out extra liquid. The flavor stays, the sogginess does not.
• I think this tastes even better the next day after a sleep in the fridge, but its still lovely right away.

Variations I have actually tried

• Spicy cozy: add a teaspoon of smoked paprika and more chili flakes. Great on a rainy night.
• Green boost: stir in a handful of frozen peas in the last 5 minutes. No need to thaw, they pop to life.
• Cheeky pasta bake: fold in 2 cups cooked short pasta before topping with cheese. It feeds a crowd, like a proper feast.
• White sauce experiment: I once tried a creamy base with ricotta and cream. Looked lush, tasted flat. Maybe I under seasoned, but I would not do that again without loads of lemon zest and herbs.

Gear that helps, plus a workaround

• Oven safe skillet or a medium casserole dish. I say this is essential, but on second thought you can brown in a skillet and transfer to any baking dish.
• Wooden spoon for scraping the tasty bits.
• Box grater for the cheese. If you only have pre shredded, that is fine.
• A small scoop makes even meatballs, though two spoons work just fine if that is what you have.

How to stash leftovers without fuss

Fridge: cool completely, then store in a sealed container up to 3 days. Reheat gently on the stove with a splash of water. Freezer: freeze in portions up to 2 months. Thaw in the fridge overnight, then warm low and slow. This guide is great if you are new to freezing meatballs The Kitchn on freezing meatballs. Though honestly, in my house it never lasts more than a day.

Ways I like to serve it

Garlic bread or a crusty loaf for dunking, always. Buttered noodles or soft polenta when I am in need of a hug in a bowl. A crisp salad with lemony dressing to balance the richness. On birthdays we do a little family tradition where someone gets the first meatball right out of the corner with the extra browned cheese. Lucky duck.

Pro tips I learned by tripping up

• Do not overwork the meat mixture. I once mixed it like cookie dough and the meatballs turned dense. Gentle is the move.
• Brown in batches. Crowding the pan steams them, and the flavor takes a nap.
• Taste the sauce before it goes in the oven. A pinch of salt or a whisper of sugar can make it sing.
• If your cheese browns too fast, tent loosely with foil. I forgot once and got a very tanned top. Still tasty, just a bit too enthusiastic.

FAQ from real messages and dinner table debates

Can I make the meatballs ahead
Yes. Roll and chill up to 24 hours, or freeze raw balls on a tray, then bag them. Bake from chilled will take a couple extra minutes.

Is pork necessary
Nope. All beef is lovely. A beef and turkey mix is great too, add a touch more oil and seasoning.

What if I do not have parmesan
Use pecorino, asiago, or even a sharp cheddar. Or skip the hard cheese and add a teaspoon of soy sauce for umami, sounds odd but it works.

Can I make it gluten free
Use gluten free breadcrumbs and check your sauce. Oats pulsed in a processor work in a pinch.

How spicy is this
Mild as written. Add more chili if you want a bit of fire. You do you, yall.

Does it need a broiler for the top
I love finishing under the broiler for extra bronze, but if you do not have one just bake a few minutes longer until the cheese looks ready.

One last thing, because I am excited

If you try this 𝐅𝐚𝐧𝐭𝐚𝐬𝐭𝐢𝐜 𝐌𝐞𝐚𝐭𝐛𝐚𝐥𝐥 𝐂𝐚𝐬𝐬𝐞𝐫𝐨𝐥𝐞, send a note. I tend to think recipes live better when they get talked about, tweaked, and shared. And if you put an extra handful of cheese, I see you, friend.

★★★★★ 4.40 from 149 ratings

Fantastic Meatball Casserole

yield: 6 servings

prep: 25 mins

cook: 40 mins

total: 50 mins

A hearty, family-friendly meatball casserole layered with tender meatballs, rich tomato sauce, pasta, and melted cheese—perfect for weeknight dinners or casual gatherings.

🖨️ Print Pin Recipe

Ingredients

• 1 lb (450 g) ground beef
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup grated Parmesan cheese
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 2 cups marinara sauce (about 480 ml)
• 8 oz (225 g) cooked pasta (penne or rigatoni)
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons olive oil

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. 2
   In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, chopped onion, minced garlic, salt, pepper, and Italian seasoning. Mix until just combined and form into 18-20 small meatballs.
3. 3
   Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for 4-5 minutes (they do not need to be fully cooked through). Remove meatballs and set aside.
4. 4
   Spread half of the marinara sauce across the bottom of the prepared baking dish. Add the cooked pasta in an even layer, pour the remaining sauce over the pasta, and arrange the browned meatballs on top.
5. 5
   Sprinkle shredded mozzarella evenly over the casserole. Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10-12 minutes until cheese is bubbly and golden.
6. 6
   Let the casserole rest for 5-10 minutes before serving. Garnish with extra Parmesan or chopped fresh basil if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520cal

Protein: 32 gg

Fat: 30 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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