Cheesy Meatball Casserole
Spaghetti and meatballs is one of my all-time favorite comfort foods. When I was growing up, I would practically beg my mom to make it. But it was never about the pasta for me: The saucy, garlicky meatballs were all I really wanted.
Ingredients
- 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
- 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.