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A hand with purple-painted nails lifts a cheesy, baked meatball from a casserole dish filled with melted cheese, tomato sauce, and garnished with chopped herbs.

Melissa Jo’s Meatball Casserole

Melissa Jo
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Ingredients
  

  • 1.5 lbs ground beef
  • 6-7 cloves of chopped garlic
  • 1/2 cup Italian breadcrumbs
  • 1/2 chopped onion
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated pecorino romano cheese
  • 2 eggs
  • 1 tsp of salt 1 tsp. of cracked black peeps
  • 15.5 oz. jar of marinara sauce or homemade
  • 2 cups of freshly shredded mozzarella
  • garnish: cracked black pepper and chopped fresh parsley
  • Nonstick spray or butter to grease the casserole dish

Instructions
 

  • Preheat the oven to 375 degrees F
  • To a large bowl combine the ground beef, onion, garlic, parsley, breadcrumbs, pecorino Romano, eggs, and salt & pepper.
  • Mix with your hands, but just until combined. Don't over mix!
  • Roll them into 1 & 1/2 inch meatballs and place into a greased casserole dish.
  • Top the meatballs with the jar of sauce (or homemade sauce)
  • Top with freshly shredded mozzarella cheese
  • garnish with cracked black pepper and fresh parlsey
  • Bake covered tightly at 375 degrees F. for 25 minutes.
  • Remove from the oven and uncover (remove the foil)
  • Put the meatball casserole back into the oven uncovered at the same temperature for another 15 minutes or until the cheese is melty and bubbly
  • Serve with pasta and enjoy!
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