Wednesday, May 30, 2012

Meatball Casserole

This is one of those recipes that you can vary in so many different ways.

It is quick and easy . . . and could even be used as a meal to use up leftovers!

Yield: 8 servings
Serving Size: 1/8 of 9X11 baking pan
Calories per serving: 368
Fat per serving: 8 grams

  • 1/3 cup chopped onions
  • 1/4 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 1 egg
  • 1 pound lean ground beef
  • 1 loaf Italian bread, cut into 1-inch slices
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/2 cup mozzarella cheese
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste
  • 2 cups (8 ounces) shredded Italian Blend cheese
  • 1 (24 or 32 oz) spaghetti sauce
  • 2 garlic cloves, minced
  1. In a large bowl, combine the onions, bread crumbs and 3 tbsp Parmesan cheese and egg.
  2. Crumble beef over mixture and mix well.
  3. Shape into 1-in. balls; place on a greased rack in a shallow baking pan.
  4. Bake at 375° for 15-20 minutes or until no longer pink.
  5. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used).
  6. Combine the cream cheese, mayonnaise, Italian seasoning, salt and pepper and 2 tbsp Parmesan
  7. Spread over the bread.
  8. Sprinkle with 1/2 cup mozzarella.
  9. Scatter meatballs over the cheese, pour sauce over the meatballs and top with remaining cheese
  10. Bake, uncovered, at 350° for 30 minutes or until heated through.


Use ricotta cheese instead of mayo and cream cheese.

Use italian sausage instead of meatballs.

Add strips of green pepper if italian sausage is used.

Use leftover spaghetti sauce

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