What Pasta Should I Serve with Meatball Casserole?
While beef meatballs are usually best on top of spaghetti, this is one of those casserole recipes that you serve with any type of pasta.
Or, for a really fun twist, pick up some crusty loaves of bread from the store to make meatball sandwiches instead!
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Can I freeze beef meatballs?
Yes! Meatballs freeze beautifully. It’s easy to prepare a large batch of beef meatballs. You can use what you need to make this easy casserole recipe and freeze the rest for another meal.
Meatballs can be frozen raw or after browning them. If you decide to brown them first, allow them to cool for 10-15 minutes so that they’re easier to manage.
Arrange the beef meatballs in a single layer on a parchment-lined baking sheet, then transfer it into the freezer. Once the meatballs are frozen, you can place them into a gallon-sized freezer bag or freezer-safe container.
Raw meatballs can stay in the freezer for up to four months, but cooked meatballs will only keep well for three months.
How do I store leftover casserole?
Leftover meatball casserole can safely be left in the refrigerator for up to three days. If you won’t be using it up during that time, consider freezing the leftovers for future use.
Divide the leftover casserole into meal-sized portions and place them into airtight freezer-safe containers or heavy-duty freezer bags. The cooked meatball casserole will keep well in the freezer for up to three months.
The casserole recipe is adapted from Martha Stewart. I absolutely love the mozzarella cheese that melts on top of the beef meatballs. They really do make all the difference.
How many calories per serving?
This casserole recipe has 526 calories per serving.
What to Serve with this Casserole Recipe:
For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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- 1 lb. (0.4 kg) ground pork
- 1 lb. (0.4 kg) ground beef
- 1 cup breadcrumbs or Japanese panko
- 1/2 cup finely grated Parmesan cheese
- 1 1/2 teaspoons Kosher salt
- 2 large eggs
- 1 clove garlic, minced
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1 pinch red-pepper flakes
- 28 oz. (800 g) canned whole peeled tomatoes, pureed
- 4 fresh basil leaves, (optional)
- 8 oz. (226 g) fresh mozzarella cheese, thinly sliced
- Using your hands, gently mix together the pork, beef, breadcrumbs, Parmesan cheese, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.
- Heat the oil in a large oven-safe skillet over medium-high heat. Add the meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.
- Reduce the heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender. Add the tomatoes and basil; simmer, stirring frequently, until the sauce is slightly thickened. Return the meatballs and its juices to pan. Simmer, turning meatballs until cooked through.
- Heat the broiler and arrange the mozzarella cheese on top of the meatballs. Broil until melted, about 2 minutes. Serve immediately.
Serving Size8 people
Amount Per Serving Calories 526Total Fat 37gSaturated Fat 15gCholesterol 150mgSodium 1037mgCarbohydrates 16gFiber 2gSugar 4gProtein 32g