Meatball Parmesan Casserole

1. 1
   prep · ~5 min

   Preheat the oven and prep ingredients.

   1.Preheat the oven to 400°F (200°C).

   2.Finely dice the onion and mince the garlic cloves.

   3.In a small bowl, combine breadcrumbs and milk; let soak for 5 minutes.
2. 2
   prep · ~5 min

   Score and crush fresh tomatoes.

   1.Score the bottom of each tomato with a shallow X.

   2.Blanch in boiling water for 30 seconds, then transfer to ice water.

   3.Peel off the skins, then crush the tomatoes by hand into a bowl.

   TIPBlanching makes the peels slip right off. Crush gently to avoid losing juices.
3. 3
   mix · ~8 min

   Form the meatballs.

   1.In a large bowl, combine ground beef, soaked breadcrumbs, egg, 0.25 cup of the parmesan, half the minced garlic, 0.25 tsp salt, and black pepper.

   2.Mix gently with your hands until just combined — do not overwork.

   3.Roll into 18 meatballs, roughly 1.5 inches in diameter.

   TIPOverworking the meat mixture makes the meatballs dense and tough. Stop mixing the moment everything comes together.
4. 4
   fry · ~10 min

   Brown the meatballs.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Place meatballs in the skillet in a single layer, working in batches if needed.

   3.Sear all sides until deep brown, about 6-8 minutes total, then transfer to a plate.
5. 5
   saute · ~15 min

   Build the tomato sauce.

   1.Reduce heat to medium. In the same skillet, add the diced onion and cook until softened, about 3-4 minutes.

   2.Add the remaining minced garlic and oregano; sauté until fragrant, about 30 seconds.

   3.Pour in the crushed tomatoes, water, remaining 0.25 tsp salt, and half the chopped basil.

   4.Bring to a gentle simmer and cook for 8-10 minutes until slightly thickened, stirring occasionally.
6. 6
   assemble · ~4 min

   Assemble the casserole.

   1.Spoon a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish.

   2.Arrange the browned meatballs in the dish in a single layer.

   3.Pour the remaining sauce evenly over the top.

   4.Sprinkle the shredded mozzarella and remaining 0.25 cup of parmesan evenly over everything.
7. 7
   bake · ~25 min

   Bake until golden and bubbling.

   1.Place the dish in the preheated oven.

   2.Bake for 20-25 minutes, until the cheese is melted, golden, and the sauce is bubbling vigorously around the edges.

   3.If the cheese has not browned, broil on high for 1-2 minutes — watch carefully so it doesn't burn.

   TIPInternal temperature of the meatballs should reach at least 160°F (71°C).
8. 8
   rest · ~10 min

   Rest, garnish, and serve.

   1.Remove from oven and let the casserole rest for 5-10 minutes.

   2.Sprinkle with the remaining fresh chopped basil.

   3.Scoop into squares and serve hot over pasta, alongside crusty bread, or on its own.

   TIPLetting it rest helps the sauce set slightly — makes serving much cleaner.

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