[ad_1]
Cheese, meaty, warm and comfortable. Meatball casserole With all the necessary ingredients for a truly comforting dish, it is perfect to enjoy after a long workday or weekend family gathering.
Whenever the air becomes fresher and the days become short, I start craving some solid comfort food (such as Crock Pot Turkey Meatballs) To deal with the true end of anything reasonable People (that is, anyone who does not live in the upper Midwest) think the weather is good.
Meatball casserole is the epitome of hidden health and comfort food (same as these Lentil Meatballs).
- The delicious homemade meatballs made with a mixture of Italian turkey sausage and turkey powder are lean and juicy.
- A pack of thawed frozen spinach is almost imperceptible and adds nutrition.
- Whole wheat pasta adds a hearty and whole wheat flavor to every bite.
- The melted mozzarella oozes and stretches with each fork.
5 star reviews
“Just made this dish for dinner last night. It’s incredible. My husband, son and I love it!”
— Sallys —
How to make a meatball casserole
Meatball casserole is food for the soul.
This rich, hearty and healthy grilled meatballs will take you into your own small slices of Italy, exuding a rich aroma of tomatoes, tender sausages and melted cheese.
These ingredients
- Whole wheat pastaCompared with ordinary pasta, cooking does not require more work, but provides greater health benefits in the protein, fiber and nutrition sectors.
- Ground turkey. Lean and rich in protein, you will never guess that these turkey meatballs are not made with beef (these are not made with beef either) Roasted Turkey Meatballs).
- Italian turkey sausage. Add flavor, moisture and extra fat to keep these meatballs moist and juicy. (These Cranberry Turkey Meatballs It’s another moisture miracle of turkey meatballs. )
- Whole wheat bread. Combine meatballs and serve as a second hidden source of whole grains.
- Egg. More binding + moisture.
- Parmesan cheese. Add salty and nutty ingredients to the meatballs.
- spinach. In the last dish, a pack of mildly flavored frozen thawed spinach was hardly noticed.
- cheese. Fresh mozzarella cheese is stirred into the noodles with A thick, heavenly slice is placed on it.
- Onion + garlic. For a little zipper and vitality.
- Prepared red pasta sauce. My shameless shortcut in this meatball casserole baking saves time and trouble.
- Oregano + parsley. There is a freshness of Italian herbs in the meatballs and sauce.
- Red pepper flakes. For a touch of heat. Feel free to adjust the quantity (more or less) to suit your taste preference.
direction
- Cook pasta.
- Prepare meatballs and browns in a frying panTon.
- Add spices and herbs to the frying pan, then add canned pasta sauce and spinach.
- Return the meatballs to the pan and simmer in the sauce until they are fully cooked.
- Add the cooked pasta and half of the cheese, then top with the remaining mozzarella cheese, then transfer the frying pan to the oven.
- Bake the meatball casserole at 400 degrees Fahrenheit for 15 to 20 minutes, until the cheese is melted and bubbling around the edges. enjoy your meal!
Storage tips
- Store. The remaining meatball casserole can be refrigerated for up to 5 days.
- freeze. Put the meatball casserole in an airtight, freezer storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat. Gently heat in the microwave and add extra tomato paste to prevent the casserole from drying out.
Meal preparation skills
The mozzarella meatball casserole is a great choice for an early meal.
To advance, instead of assembling in a frying pan, mix pasta, sauce, meatballs, and cheese in a casserole dish. Put the lid on and refrigerate (or freeze) until you are ready to bake.
When serving, bake as directed until the cheese is melted and the casserole is heated.
What to serve with meatball casserole
Recommended tools for making this recipe
- Frying pan. If you are a frequent visitor to the kitchen, it is worthwhile to invest in a high-quality frying pan.
- Mixing bowl. A set of nested glass mixing bowls has unlimited uses and is easy to store.
- Pasta panThe pasta can be easily boiled chewy and drained easily. In addition, the 12-quart size is perfect for making extra household leftovers.
The best cast iron skillet
This Staub 11-inch cast iron frying pan is made of the highest quality enamel, durable, easy to clean, and has excellent and even heat preservation and distribution.
When making this dish, remember that meatballs are an expression of love.
them need To share, so call friends!
Frequently asked questions
I did not use pre-cooked frozen meatballs for this recipe, so this will be an experiment. I will pick up this recipe in step 6 of the recipe card, heat the meatballs in the sauce until they are hot, and then bake as directed.
certainly! If you like different meatball recipes, please mix, shape and brown them according to the recipe, then follow the instructions to complete the casserole.These Grilled chicken meatballs Is a choice.
I did not try to make this recipe gluten-free, so this will be an experiment.In order to be gluten-free, you can try to change mine Whole 30 meatballs And choose gluten-free noodles. As always, check your labels to make sure they do not contain gluten or wheat additives and are processed in a gluten-free facility.
- 6 ounce Whole wheat pasta Any shape you like
- 2-3 slice Whole wheat bread For making 1 cup of fresh breadcrumbs
- 1 lb Extra Lean Turkey
- 8 ounce Spicy Italian Turkey Sausage Shell removed
- 1 Large egg Flick
- 1 teaspoon Kosher salt
- 1/4 Cup Freshly grated parmesan cheese
- 1/4 Cup Chopped fresh parsley
- 4 Spoon Extra virgin olive oil Separate and add extra tossing pasta
- 1 Small yellow onions
- 2 clove garlic minced
- 1 teaspoon Dried oregano
- 1/4 teaspoon Crushed red pepper flakes
- 32 ounce Prepared red pasta sauce About 3 1/2 cups
- 10 ounce Frozen chopped spinach Squeeze dry
- 8 ounce Fresh mozzarella Half of it is chopped or torn, and half is sliced (partially degreased, but don’t use degreaser), about 2 cups in total
-
Place a shelf in the center of the oven and preheat to 400 degrees Fahrenheit.
-
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is almost chewy. You want it to be still harder than what you usually eat because it will cook longer in the oven. Drain, add a little olive oil to prevent sticking, and set aside.
-
Stir the bread slices in a food processor until coarse crumbs form. Put 3/4 cup of breadcrumbs in a large mixing bowl. Add turkey powder, turkey sausage, eggs, salt, parmesan cheese and parsley. Use your fingers or two forks to stir gently until the ingredients are combined, taking care not to compact the meat.
-
Shape the mixture into 2 inch balls. You should have about 28 balls in total.
-
Heat 1 1/2 tablespoons of olive oil in a large, deep, oven-proof saucepan over medium-high heat. Add the meatballs, then cook, turning several times, until all sides are browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to the plate.
-
In a frying pan, add the remaining 1/2 tablespoon olive oil. Add onion and cook until it starts to brown and soft, about 4 minutes, then add garlic, oregano and red pepper flakes. Cook until fragrant, about 30 seconds, then add canned pasta sauce and spinach. Put the meatballs back in the pot, put them in the sauce and cook until cooked through, about 20 minutes.
-
After the meatballs are cooked, add the drained pasta and 4 ounces of chopped mozzarella cheese to the frying pan along with the meatballs and sauce, and then gently stir to combine. Put the remaining 4 ounces of sliced mozzarella cheese on top, then transfer the frying pan to the oven.
-
Bake until the cheese is melted, the top is slightly crispy and the edges are bubbling, 15-20 minutes. Rest for 5 minutes, then enjoy!
- Store: Leftover meatball casserole can be refrigerated for up to 5 days.
- freeze: Put the meatball casserole into an airtight, freezer storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Heat gently in the microwave and add extra tomato paste to prevent the casserole from drying out.
service: 1(6 in total)Calories: 579Kcalcarbohydrate: 37Gprotein: 40Gfat: 31GSaturated fat: 10GPolyunsaturated fats: 4GMonounsaturated fat: 13GTrans fat: 1Gcholesterol: 137MilligramsPotassium: 1017Milligramsfiber: 8Gsugar: 11GVitamin A: 6878international unitVitamin C: 30Milligramscalcium: 371Milligramsiron: 8Milligrams
Join now and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.
Related recipes
Take the canned condensed soup!Here are some of my favorites Healthy casserole:
[ad_2]
Source link
