Recipes › Main Course › Easy Meatball Casserole Recipe

Easy Meatball Casserole Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired meatball casserole combines tender homemade meatballs with a rich tomato sauce and melted cheese baked until bubbling. A simple yet satisfying one-dish meal that captures the comfort of traditional Italian cooking without requiring hours in the kitchen. Perfect for weeknight dinners or casual entertaining.

Ingredients

• 500g ground beef
• 100g ground pork
• 80ml whole milk
• 60g panko breadcrumbs
• 1 large egg
• 60g Parmigiano-Reggiano, grated
• 4 cloves garlic, minced
• 8ml olive oil
• 800ml canned crushed tomatoes
• 250ml beef broth
• 30g tomato paste
• 6g dried oregano
• 4g salt
• 2g black pepper
• 200g fresh mozzarella or fior di latte, torn
• 30g fresh parsley, chopped
• 250g egg pasta (penne or rigatoni)

Instructions

1. Combine ground beef, ground pork, milk, panko breadcrumbs, egg, Parmigiano-Reggiano, 2 minced garlic cloves, 2g salt, and 1g black pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture.

2. Shape the mixture into 20-24 meatballs (approximately 35-40g each) and place on a parchment-lined baking tray.

3. Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides for 8-10 minutes total, turning occasionally. Do not cook through. Transfer to a plate.

4. In the same skillet, sauté the remaining 2 minced garlic cloves in residual oil for 30 seconds until fragrant. Add tomato paste and stir for 1 minute.

5. Pour in crushed tomatoes, beef broth, dried oregano, remaining 2g salt, and remaining 1g black pepper. Stir to combine. Return meatballs to the sauce and simmer for 10 minutes.

6. Preheat oven to 200°C (400°F). Transfer the meatball and sauce mixture to a large baking dish (approximately 9×13 inches).

7. Cook pasta according to package directions until al dente (typically 9-11 minutes). Drain and add to the baking dish, stirring gently to coat with sauce.

8. Top the casserole evenly with torn mozzarella cheese. Transfer to the preheated oven and bake for 12-15 minutes until cheese is melted and the sauce is bubbling at the edges.

9. Remove from oven and let rest for 3-5 minutes. Garnish with fresh chopped parsley and serve immediately.

Substitutions

• Use ground turkey (500g) for a leaner version; reduce milk to 60ml and increase egg to 1.5 large eggs for better binding.
• Replace beef broth with vegetable broth or water for a lighter flavor profile.
• Substitute mozzarella with ricotta dollops (150g) stirred through before baking for a creamier texture.
• Use gluten-free breadcrumbs or crushed gluten-free crackers for a GF-friendly version.

Tips

• Do not skip browning the meatballs; this step develops flavor through the Maillard reaction and ensures they remain tender inside.
• If your casserole dish is shallow, cover loosely with foil during the first 8 minutes of baking to prevent the cheese from browning too quickly before the sauce heats through.
• Prepare the meatballs up to 4 hours ahead and refrigerate; this allows the flavors to meld and makes browning easier.

While polpettone (Italian meatloaf) is traditional, baked meatball casseroles reflect the Italian-American tradition of combining pasta and meat in one generous dish. This recipe honors both the simplicity of Southern Italian cooking and the hearty adaptation style brought to North America by Italian immigrants.

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