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Cheesy Baked Meatball Casserole

Baked Meatball Casserole

Juicy, homemade beef and pork meatballs are browned to perfection, then simmered and baked in a rich tomato sauce under a blanket of melted mozzarella cheese.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 710
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 450 g beef mince 15-20% fat
  • 450 g pork mince
  • 120 g fresh breadcrumbs from stale bread
  • 80 ml whole milk
  • 1 large egg lightly beaten
  • 60 g Parmesan cheese finely grated, plus extra for topping
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for frying
For the Sauce & Topping
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 2 cloves garlic thinly sliced
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp fresh basil chopped (or 1 tsp dried)
  • 1/2 tsp sugar optional, to balance acidity
  • Salt and freshly ground black pepper to taste
  • 200 g mozzarella cheese torn or grated

Method
 

  1. Prepare the Meatball Mixture: In a small bowl, combine the fresh breadcrumbs and milk. Let them soak for 5-10 minutes until the milk is absorbed. In a separate large bowl, combine the beef mince, pork mince, grated Parmesan, minced garlic, oregano, salt, pepper, and the beaten egg. Add the soaked breadcrumb mixture.
  2. Mix and Shape: Gently mix everything together with your hands until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough. Shape the mixture into golf ball-sized meatballs (you should get around 20-24).
  3. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large, oven-safe frying pan or shallow casserole dish over a medium-high heat. What works best for me is browning the meatballs in two batches to avoid overcrowding the pan. Fry for 5-7 minutes, turning occasionally, until they have a deep brown crust on all sides. They don't need to be cooked through at this stage. Remove the browned meatballs and set them aside on a plate.
  4. Start the Sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the sliced garlic and cook for another minute until fragrant.
  5. Simmer the Sauce: Pour in the tinned tomatoes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour lives! Stir in the oregano, basil, sugar (if using), and season with salt and pepper. Bring the sauce to a gentle simmer.
  6. Assemble the Casserole: Return the browned meatballs to the pan, nestling them into the sauce. Let it all simmer gently for about 5 minutes so the flavours can start to mingle.
  7. Bake the Casserole: Preheat your oven to 180°C (160°C fan). Scatter the mozzarella and a little extra Parmesan over the top of the meatballs and sauce.
  8. Final Bake and Rest: Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and turning golden brown in spots. Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve.

Notes

Serve over pasta or with crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.