One Pan Meatball Casserole is a delicious, dump-and-bake family favorite that’s perfect for busy nights! It’s also a fantastic freezer meal, and I’ve adapted it for both the slow cooker and instant pot.
Ingredients:
- 1 pound ground beef
- 2 cloves garlic, finely chopped
- 1/3 cup bread crumbs
- 1 egg
- 2 tablespoons chopped parsley
- Salt & pepper to taste
- 1 tablespoon oil
- 1 baguette, sliced
- 1/4 cup butter, melted
- 2 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
Instructions:
- Preheat the oven to 180°C (350°F).
- Prepare the meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, egg, parsley, salt, and pepper. Shape the mixture into meatballs.
- Cook the meatballs: Heat oil in a skillet over medium heat. Cook meatballs in batches, about 6 minutes per batch, until fully cooked. Drain any excess oil.
- Prepare the casserole base: Grease a baking dish. Arrange baguette slices in a single layer on the bottom.
- Garlic butter: In a small bowl, mix melted butter, garlic, Italian seasoning, salt, and pepper. Brush the baguette slices with this mixture.
- Assemble the casserole: Sprinkle 1 cup of shredded mozzarella over the baguette. Add a layer of marinara sauce, followed by the cooked meatballs. Top with the remaining mozzarella.
- Bake: Place in the oven and bake for 12-15 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy this comforting dish!