Meatball Casserole – GRANDMA'S RECIPE

Meatball Casserole

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One Pan Meatball Casserole is one of those dump it and forget it family favorites that everyone loves. It makes a great freezer meal and I’ve adapted it for the slow cooker and instant pot


pound of ground beef
2 cloves garlic finely chopped
1/3 cup bread crumbs
1 egg
2 tablespoons of chopped parsley
1 tablespoon of oil
1 Baguete bread sliced
1/4 cup butter
2 cloves garlic finely chopped
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
3 cups marinara sauce




Preheat the oven to 180°C. Meanwhile, we make the meatballs. Mix the meat in a bowl with the bread crumbs, 2 finely chopped garlic cloves, egg, and parsley. Combine perfectly and assemble the meatballs.
In a frying pan, heat the oil and cook the meatballs in 2 batches until no pink remains—approximately 6 minutes for each set. Remove from the heat and drain the excess oil.
Grease a baking pan. Put a layer of baguette bread on the bottom.
In a bowl, mix the melted butter, 2 finely chopped garlic cloves, Italian seasoning, salt, and pepper. Brush the baguette with this mixture and top with 1 cup of mozzarella, a layer of marinara, the meatballs, and the remaining mozzarella.
Bake for 12 to 15 minutes or until the cheese melts, and that’s it! Serve hot.