Meatball Casserole

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Anna Williams

Source: Martha Stewart Living, February 2015


  • 1 pound ground pork
  • 1 pound ground beef (85 percent lean)
  • 1 cup fresh breadcrumbs
  • 1/2 cup finely grated pecorino
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • Pinch of red-pepper flakes
  • 1 can (28 ounces) whole peeled tomatoes, pureed
  • 4 leaves fresh basil (optional)
  • 8 ounces fresh mozzarella, thinly sliced


  1. Using your hands, gently mix together pork, beef, breadcrumbs, pecorino, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.

  2. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.

  3. Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes. Add tomatoes and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes. Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.

  4. Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve.


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