Meatball Cassserole
  • 1 pound ground pork
  • 1 pound ground beef (85 percent lean)
  • 1 cup panko breadcrumbs
  • ½ cup finely grated parmesan cheese or pecorino
  • 1½ teaspoons coarse salt
  • 2 large eggs
  • 3 cloves garlic, minced
  • 2 tablespoons dried parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • Pinch of red-pepper flakes
  • 1 jar marinara or tomato sauce
  • 8 ounces fresh mozzarella, thinly sliced ( used combination of pasteurized mozzarella and cheddar cheese)
  1. Using your hands, gently mix together pork, beef, breadcrumbs, parmesan, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.
  2. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.
  3. Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes. Add marinara sauce and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes. Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.
  4. Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve. OR cover skillet and lower heat and cook until cheese is melted.
Recipe by Latest Recipes at