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Juicy, tender meatballs simmered in a rich marinara sauce, then baked under a blanket of melted mozzarella and sharp Parmesan. A hearty, crowd-pleasing casserole that brings the classic meatball sub to your dinner table.
For 4 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, 1/2 cup of the Parmesan cheese, beaten egg, minced garlic, onion powder, oregano, salt, pepper, and chopped parsley. Use your hands to gently mix until just combined. Avoid overworking the mixture to ensure tender meatballs.
Roll the meat mixture into 16-20 meatballs, about 1.5 inches in diameter. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Working in batches to avoid crowding the pan, carefully place the meatballs in the hot skillet. Brown them on all sides, which should take about 5-7 minutes per batch. The meatballs do not need to be cooked through. Transfer the browned meatballs to a plate.
Assemble the casserole. Spread half of the marinara sauce (about 1.5 cups) evenly across the bottom of the prepared baking dish. Arrange the browned meatballs in a single layer over the sauce. Pour the remaining marinara sauce over the meatballs, ensuring they are fully coated.
Top the casserole by sprinkling the shredded mozzarella cheese evenly over the meatballs and sauce. Finish by sprinkling the remaining 1/4 cup of Parmesan cheese over the mozzarella.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. The internal temperature of the meatballs should reach 165°F (74°C).
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Juicy, tender meatballs simmered in a rich marinara sauce, then baked under a blanket of melted mozzarella and sharp Parmesan. A hearty, crowd-pleasing casserole that brings the classic meatball sub to your dinner table.
This italian_american recipe takes 55 minutes to prepare and yields 4 servings. At 925.31 calories per serving with 53.09g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Garnish with additional fresh parsley or basil if desired. Serve hot.
Use all ground beef, or substitute with ground turkey or chicken for a leaner version. Note that poultry meatballs may be slightly drier.
Sauté sliced mushrooms, onions, and bell peppers and add them to the marinara sauce for extra flavor and nutrients.
Add 1/2 to 1 teaspoon of red pepper flakes to the meatball mixture for a spicy kick.
Incorporate slices of provolone cheese under the mozzarella for a classic Italian-American deli flavor.
The combination of ground beef and pork provides a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
The generous amounts of mozzarella and Parmesan cheese contribute significant calcium, which is vital for maintaining strong bones and teeth.
The marinara sauce, made from cooked tomatoes, is a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
A typical serving of this Meatball Parmesan Casserole contains approximately 650-750 calories, depending on the specific fat content of the meat and the type of marinara sauce used.
This dish is a hearty and satisfying meal that is high in protein. However, it is also high in saturated fat and sodium due to the red meat and cheese. It's best enjoyed in moderation as part of a balanced diet. You can make it healthier by using leaner meats like ground turkey and a low-sodium marinara sauce.
Yes, you can use pre-cooked frozen meatballs to save time. There's no need to thaw them. Simply arrange them in the baking dish, cover with sauce and cheese, and bake for 35-45 minutes, or until the meatballs are heated through.
Absolutely. You can assemble the entire casserole, cover it tightly with foil or plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until warmed through.
This casserole is delicious served over pasta like spaghetti or ziti, with a side of garlic bread for dipping in the sauce, or alongside a simple green salad with a vinaigrette dressing.