A simple recipe for upside down meatball casserole. With less than 15 minutes of prep time, this hearty and satisfying casserole is comfort food at its best. 
I consider myself a baker. Although I cook almost every day for my family I’m always looking for shortcuts to have dinner ready in less than 30 minutes. But I don’t cut corners on the flavors!
Sometimes, during the day I find myself with a few free minutes on my hand and I love doing some of the prep work and store it in the freezer until needed. If I can take everything from the freezer, assemble dinner in 5 minutes or less, you can count me in!
And this meatball casserole, well, it’s one of my favorites. It comes together in just a few minutes with ingredients I have already stored in the freezer or refrigerator.
When I was a kid, I was the picky eater in my family. No matter what my mom did, she could not make me eat my veggies willingly. I would find a way to eat something else, but not the vegetables. But my mom was tricky. She knew how to hide some veggies without letting us know.
Like in her famous meatballs. She always added shredded carrots. And finely chopped parsley. I have the feeling one time she even added some grated zucchini. I had no idea until recently, when I went home a couple of years ago and saw her making meatballs for my niece and nephew, who are picky eaters as well. I guess it runs in the family.
What I love about these meatballs? They can be made few days up to 2 weeks in advance. As soon as all the ingredients are mixed together, shape the balls, place them on a cookie sheet topped with parchment paper, quick freeze for 20 minutes and then, place the frozen meatballs in a freezer ziplock bag. Make sure the bag is freezer safe so the meatballs don’t get freezer burns.
When you need meatballs, just take them out of the freezer, fry in a little oil and you’re set. No need to thaw! Easy, peasy I’m telling you.
You can use the meatballs in casseroles, in subs, with spaghetti or eat them plain with a toss salad. Lots of possibilities.
Now, back to the meatball casserole.
Once you have your meatballs done, take about 20-25 out of the freezer and fry them in a little bit of oil.
Meanwhile heat up the oven.
To assemble the casserole, place the cooked meatballs on the bottom of a casserole dish. Pour one jar of your favorite marinara sauce over them. Top with some shredded cheddar cheese (I used Kraft finely shredded triple cheddar cheese) and cover everything with frozenGrands!® Frozen Mini Buttermilk Biscuits sliced in half.
Place the casserole in the oven and bake until bubbly and the biscuits are golden brown.
You see, it’s that easy!!!!
Now of course, if you don’t want to make my mom’s meatballs (you really should, they are the best!), you can use your favorite meatball recipe. Just make sure the meatballs are about the size of a walnut.
It goes without saying, my family loves this meatball casserole. It’s comfort food!
Upside-down meatball casserole recipe
Yields 8 servings
A simple recipe for upside down meatball casserole. With less than 15 minutes of prep time, this hearty and satisfying casserole is comfort food at its best.
15 minPrep Time
40 minCook Time
2 hrTotal Time
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Ingredients
- 1 pound ground lean beef
- 1 pound ground pork
- 1 cup freshly grated Parmesan
- 3/4 cup grated carrots
- 1/2 cup chopped parsley
- 1 cup breadcrumbs
- 3 garlic cloves, minced
- 3 eggs
- Salt & pepper to taste
- 1/4 cup oil (for frying)
- 20-25 meatballs
- 1 jar (24-26 oz) marinara sauce
- 1 cup shredded cheddar cheese (I used Kraft finely shredded triple cheddar cheese)
- 10-12 frozen Grands!® Frozen Mini Buttermilk Biscuits
Meatballs
Meatball casserole
Instructions
- In a bowl, add all the ingredients and with a wooden spoon (or ever better with your hands) squish well and combined.
- Take small pieces of the mixture and shape the balls into desired size. I prefer them the size of a walnut. The recipe yields 50-55 meatballs.
- Place the meatballs on a cookie sheet topped with parchment paper. Once all the meatballs are shaped, place the cookie sheet in the freezer for 20 minutes or until frozen enough to handle.
- Remove the meatballs from the cookie sheet and place them in a freezer safe ziplock bag.
- Use as needed.
- To cook the meatballs, heat about 1/4 cup of oil in a medium large frying pan. Add the meatballs and cook over medium heat for few minutes, tossing the meatballs to brown on all sides.
- Remove from the saucepan on paper towels.
- Heat the oven to 350F.
- Place 20-25 fried meatballs in a casserole dish.
- Pour the marinara sauce over the meatballs.
- Sprinkle the grated cheese over the marinara sauce.
- Slice the frozen biscuits in half and top the casserole with them.
- Bake in preheated oven for 30 minutes or until the casserole is bubbly on the edges and the biscuits are golden brown.
- Serve warm with more grated cheese on top.
To make the meatballs
To make the meatball casserole.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Happy baking,
Roxana
