Upside down meatball casserole recipe (2024)

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. Upside down meatball casserole recipe (1)

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.

Upside down meatball casserole recipe (2)

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.

Upside down meatball casserole recipe (3)

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.Upside down meatball casserole recipe (4)

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

Upside down meatball casserole recipe (5)Save Recipe

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Ingredients

    Meatballs

  • 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)
  • Meatball casserole

  • 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

Instructions

    To make the meatballs

  1. In a bowl, add all the ingredients and with a wooden spoon (or ever better with your hands) squish well and combined.
  2. 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.
  3. 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.
  4. Remove the meatballs from the cookie sheet and place them in a freezer safe ziplock bag.
  5. Use as needed.
  6. 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.
  7. Remove from the saucepan on paper towels.
  8. To make the meatball casserole.

  9. Heat the oven to 350F.
  10. Place 20-25 fried meatballs in a casserole dish.
  11. Pour the marinara sauce over the meatballs.
  12. Sprinkle the grated cheese over the marinara sauce.
  13. Slice the frozen biscuits in half and top the casserole with them.
  14. Bake in preheated oven for 30 minutes or until the casserole is bubbly on the edges and the biscuits are golden brown.
  15. Serve warm with more grated cheese on top.

7.6.8

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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

Upside down meatball casserole recipe (2024)

FAQs

What is the secret to making tender meatballs? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

What is the trick to keeping meatballs together? ›

How to make meatballs that won't fall apart
  1. Massage your meat. True story. ...
  2. Add breadcrumbs. Add breadcrumbs to the mixture, but not too many breadcrumbs. ...
  3. Add egg. ...
  4. Don't add much apart from meat. ...
  5. Roll your meatballs in flour. ...
  6. Give your meatballs space. ...
  7. Shake your meatballs. ...
  8. Brown your meatballs first.
Mar 3, 2022

How do you keep meatballs from falling apart in sauce? ›

You could also try adding a bit of a starchy binder such as tapioca flour or cornstarch. A teaspoon of either (together with that additional egg) will help bind the meat and fillers and prevent the meatballs from falling apart. You can add it to the liquid or just sprinkle it on and mix it in thoroughly.

What's the best way to bake meatballs? ›

directions
  1. Preheat oven to 425 degrees F.
  2. Grease a cookie sheet with non-stick spray.
  3. Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
  4. Bake for 10-15 minutes, until no longer pink in the middle.
  5. Enjoy with spaghetti and tomato sauce!

What not to do when making meatballs? ›

5 Mistakes to Avoid When Making Meatballs
  1. Not seasoning the meat.
  2. Not adding any moisture to the meat.
  3. Over-mixing the meat.
  4. Not shaping the meatballs correctly.
  5. Not forming evenly-sized meatballs.
May 1, 2019

Do meatballs get more tender the longer they cook in sauce? ›

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

What does adding milk to meatballs do? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

What is the best binder for meatballs? ›

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

What makes meatballs more tender? ›

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Should you cook meatballs before putting in sauce? ›

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

Is it better to fry or bake meatballs? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

How long should I simmer meatballs in sauce? ›

Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer. Add the meatballs and toss them with the sauce. Cover the pot and simmer for 45 minutes.

Is it better to bake meatballs at 350 or 400? ›

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Should meatballs be cold before baking? ›

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

Why are my meatballs not tender? ›

Don't Over-Mix the Meat

Over-mixing. The more you mix ground meat with seasonings, the tougher, springier, and more compact the finished product will be—we want loose and tender, not tight and sausage-like.

What makes meatballs not fall apart? ›

Bind but don't overwork

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Is it better to use milk or water in meatballs? ›

Milk, definitely. Water doesn't add flavor or fat, so it detracts from the finished meatballs. If I don't have milk, or I'm making them for people who don't eat milk with meat (a significant portion of my family keeps kosher) I use beef or chicken stock. It adds moisture and flavor, which is what you want.

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