Meatball casserole
Experience a depth of tomato sauce, a gooey cheesiness, and a juicy meat all in one comforting meatball casserole. The sauce carries an aromatic feel from herbs, paprika, and vinegar, while the meatballs get their character from garlic, Parmesan, and a pinch of chilli flakes. This easy-to-make recipe is the epitome of homely and generous, and it is ideal for a family dinner where everyone is hovering over their cutlery before the table is properly set.
Ingredients
Meatballs
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400 g
Minced beef
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2
Eggs
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1 handful
Fresh basil
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30 g
Parmesan cheese, grated
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1
Small onion
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1
Garlic clove
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2 tbsp
Breadcrumbs or panko
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3 tbsp
Plain flour
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½ tsp
Chilli flakes
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1 tsp
Oregano
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1½ tsp
Salt
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Freshly ground pepper
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Butter or olive oil for frying
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Tomato sauce
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1
Small onion
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2
Garlic cloves
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2 cans
Chopped tomatoes (800 g)
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2 tbsp
Tomato purée
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1 tbsp
Balsamic vinegar
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1 tsp
Sugar
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1 tsp
Dried oregano
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½ tsp
Dried basil
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½ tsp
Paprika
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½ tsp
Chillies
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½ tsp
Salt
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Freshly ground pepper
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Olive oil
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Assembling
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400 g
Pasta
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75 g
Mozzarella, grated
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15 g
Parmesan cheese, grated
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Fresh basil
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Instructions
Meatballs
Tomato sauce
Assembling
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Handle the minced beef with care when you combine it with the other ingredients. A firm or heavy mix compresses the meat, resulting in a firm texture. Ensure you have clean hands and fold the mixture gently until all ingredients are evenly distributed. This prevents the texture from tightening during cooking and helps the meatballs stay soft and juicy.
Leftover meatballs are an easy way to speed up this casserole. If you have cooked meatballs from a previous meal, simply skip the preparation steps and place them straight into the pasta and sauce before baking. They warm through in the oven and save both time and waste, making the whole process far more convenient.
You can use whatever pasta you enjoy in this meatball casserole. We go for mezzi rigatoni because the small tubes hold the sauce well and are simple to fold. Other short shapes work in the same way. Tortiglioni, penne, and little shells all catch the sauce in their ridges and curves, which gives the casserole a nice, even feel. Long pasta works too if that is what you prefer. It cooks into soft, loose layers rather than pockets, so the casserole appears more uniform when served. Select the shape you prefer, and the recipe will follow along without trouble.
Make sure the pasta is drained well before assembling, as excess water clinging to the pasta can thin the sauce. Aim for a quite robust and thick sauce texture before adding it to the bake.
FAQ: Questions about meatball casserole
If you are planning to make this casserole for the first time, a few questions may come up along the way. We have answered a few commonly asked questions that will make the cooking process easier.
What meat should I use for the meatballs?
For meatballs like these, use beef because it holds its shape nicely and stays soft once baked in the sauce. You can also use pork, a blend of beef and pork, or even turkey or chicken if you prefer a lighter result. The key is choosing minced meat with enough natural fat to keep the meatballs tender as they cook.
Can I make meatball casserole ahead of time?
Yes, certainly! You can easily make meatball casserole ahead of time. Simply prepare the pasta, sauce, and meatballs, then assemble everything in an ovenproof dish without baking it. Cover it well with cling film or foil and store it in the fridge for up to 24 hours. When you are ready to cook, place it in the oven until the cheese has melted and the casserole is heated through.
What if my meatball casserole is still watery after baking?
If your meatball casserole is still watery after baking, place it back in the oven, uncovered, to allow the excess liquid to evaporate. Allow it to simmer for a little extra time, until the sauce thickens and settles around the pasta.
How should I store leftover meatball casserole?
Store any leftover meatball casserole in a sealed container in the fridge for up to three days. For freezing, ensure the dish has cooled completely, then portion it into freezer-safe containers. It will last for up to three months. To reheat leftovers from the fridge, warm them in the oven until the cheese melts again and the casserole is heated through, or heat a portion in the microwave until it is steaming hot. For frozen portions, thaw them in the fridge overnight before reheating. Then, warm them in the oven or microwave until heated through.
Nutritional values per serving
Energy:
563 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 6.6 g |
| Protein | 19.2 % | 26.6 g |
| Fat | 17.3 % | 11 g |
| Carbohydrates | 63.5 % | 87.9 g |
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Scrumptious meatball casserole
We highly doubt there is anyone who says “no” to pasta with meatballs, and our casserole takes that staple meal to the next level by cheesing it up. We went for the brilliant partnership of two classic Italian cheeses: mozzarella and Parmesan. The mozzarella melts almost instantly, providing that wonderfully stretchy pull everyone looks forward to. Meanwhile, the Parmesan delivers an umami sharpness with nutty undertones, finishing the bake with a golden, tempting top.
As the casserole bakes, the sauce, cheese, pasta, and meatballs ease into one unified whole. Each element softens into the next, creating a cosy, scrumptious bake that fills the kitchen with a warm, immensely inviting scent.
Tender and juicy meatballs with Parmesan
The meatballs stay incredibly tender and juicy because the beef, eggs, and breadcrumbs lock in moisture, maintaining a soft texture whilst cooking. As they brown, the garlic and onion begin to caramelise, creating a mild sweetness that naturally integrates into the meat.
Basil and oregano introduce a fresh lightness that echoes the herbs in the sauce, so the whole casserole feels pleasantly in tune once everything bakes. A mere pinch of chilli flakes gives a light spark that livens up the flavour without adding heat, and the Parmesan adds a nutty edge, while also helping the meatballs stay tender.
Baked with pasta in a rich homemade tomato sauce
The meatballs are joined by delicious pasta with a tender bite and a homemade tomato sauce. The sauce owes its rich character to a carefully chosen blend of spices and herbs. Dried oregano and basil provide the woodsy-sweet note we expect in a classic tomato-based sauce. Paprika, garlic, and chilli work together, adding a gentle piquancy, while a splash of balsamic vinegar takes the edge off the tomatoes’ acidity and creates a slightly fruity roundness.
As the casserole bakes, the sauce thickens and envelops the pasta. The ridges and hollow centres of the mezzi rigatoni catch it naturally, ensuring that every scoop holds plenty of the rich tomato base.
A one-pan family favourite made easy
Pasta, meatballs, and tomato sauce sit firmly in the realm of family comfort. This meatball casserole takes that familiar appeal and shapes it into an easy one-pan meal that suits busy evenings as well as relaxed weekends, especially since you can prepare it ahead and simply pop it in the oven when the first rumblings of hunger appear.
And while the recipe is written for four, it scales up easily if more relatives are stopping by. Actually, we would not be surprised if they start visiting more often once they experience how comforting and utterly delicious this meal is.
If you enjoy family-friendly meals like our meatball casserole, we have plenty more to share with you. Our crispy chicken Parmesan, cheesy turkey enchiladas, and creamy baked gnocchi are all favourites that gather everyone around the table with the same inviting feel.
Shake things up
Our easy meatball casserole recipe features two main elements that make it simple to shake things up: the sauce and the meatballs. The sauce welcomes shifts in its base, for example, by adding finely chopped celery and carrot. Together with the onion already in the recipe, they form a classic Italian soffritto, valued for the celery's herbal tone, the carrot's mild sweetness, and the softened onion, which create a steady backbone that balances the acidity of the tomatoes and makes the sauce taste smoother.
You can also build on those Italian notes with extra herbs. Rosemary offers a pine-like aroma, but use it in small amounts, as it can overpower easily, while thyme contributes its earthy, slightly peppery note.
As for the meatballs, they offer just as much room for creative flair. You can use even more cheeses alongside the Parmesan, like cottage cheese or ricotta, which create a softer, almost pillowy texture once cooked. Herbs fit naturally in the meatballs, too, and parsley is our favourite here because its peppery, almost grassy flavour cuts through the richness of the meat. Another way to change the direction is with finely chopped sun-dried tomatoes. They settle into the meat as tiny tender flecks that soften during cooking and strengthen the overall tomato flavour.
