Cheesy Meatball Casserole

• 份量: 6-8
• 准备时间: 25 minutes
• 总时间: 50 mins

配料

Cooking spray

1/2 medium yellow onion

3 cloves garlic

1/4 cup fresh parsley leaves, plus more for garnish

2 ounces Parmesan cheese, grated (about 1/2 cup)

1 1/2 pounds lean ground beef

1/2 cup fine, dry breadcrumbs

1 large egg

2 teaspoons Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)

1 (about 24-ounce) jar marinara sauce, divided

步骤

Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch or 3-quart baking dish with cooking spray. Prepare the following, placing them all in a large bowl as you complete them: Grate 1/2 medium yellow onion on the large holes of a box grater directly into the bowl to capture its juices (about 1 cup). Mince 3 garlic cloves, finely chop 1/4 cup fresh parsley leaves, and finely grate 2 ounces Parmesan cheese (about 1/2 cup).

Add 1 1/2 pounds lean ground beef, 1/2 cup plain breadcrumbs, 1 large egg, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the bowl. Gently mix with your hands until combined and no pockets of dry breadcrumbs remain.

Grate 8 ounces mozzarella cheese on the large holes of the box grater (about 2 cups). Pour half of jar of marinara sauce (about 1 1/2 cups) into the bottom of the prepared baking dish and spread it into an even layer with a spoon.

Form the mixture into 1 1/2-inch meatballs (about 2 heaping tablespoons each), wetting your hands with water as needed to prevent sticking, and arrange the meatballs in a single layer nestled in the sauce as they are made. (It’s OK if they are touching). You should have about 28 meatballs.

Spoon the remaining sauce evenly over the tops of the meatballs and sprinkle the mozzarella cheese evenly over the top.

Bake until the cheese is lightly browned, the sauce is bubbling around the edges, and the meatballs are cooked through (or an instant-read thermometer inserted into the center of a meatball registers at least 165°F), 35 to 40 minutes. Garnish with more parsley leaves, if desired.

备注

Substitutions: If you don’t have plain breadcrumbs on hand, Italian-style breadcrumbs can be used instead. If using frozen meatballs, you will need 24 ounces.

Storage: Leftover casserole can be refrigerated in an airtight container for up to 4 days.

Make ahead: The unbaked, assembled casserole can be refrigerated tightly wrapped in plastic wrap up to 1 day in advance.