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The first thing you need to do is preheat your oven to four hundred degrees Fahrenheit so that it is nice and hot when you are ready to start baking. While the oven is warming up you should take a large baking dish and grease the bottom and sides with the tablespoon of olive oil to prevent sticking.
In a very large mixing bowl combine the ground meat with the breadcrumbs and the beaten eggs and the parmesan cheese. Use your hands or a large spoon to mix these ingredients together but try not to squeeze the meat too hard because that can make the meatballs tough.
Add the parsley and the garlic powder and the onion powder along with the salt and pepper to the meat mixture. Stir everything one more time until all the seasonings are spread out evenly so that every single bite of the casserole tastes amazing.
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Scoop out about two tablespoons of the meat mixture at a time and roll it between your palms to form a round ball about the size of a golf ball. Place each meatball into the greased baking dish in rows until you have used up all the meat.
Slide the baking dish into the oven and bake the meatballs on their own for about fifteen to twenty minutes. This initial step ensures that the meat is mostly cooked through and allows the outside to get a little bit of a golden brown crust.
Carefully remove the dish from the oven using thick oven mitts because the glass or ceramic will be very hot. If there is a lot of extra grease at the bottom of the pan you can use a spoon to carefully remove some of it so the sauce does not become too oily.
Pour the entire jar of marinara sauce over the top of the meatballs making sure that each one is covered in the red sauce. Use your spoon to push the meatballs around a little bit so that the sauce goes all the way down to the bottom of the dish.
Sprinkle the two cups of shredded mozzarella cheese over the top of the sauce in a thick and even layer. You want the cheese to cover everything like a blanket so that it melts into a beautiful golden crust in the next step.
Place the dish back into the oven and bake for another fifteen to twenty minutes. You are looking for the sauce to be bubbling at the edges and for the cheese on top to be completely melted and starting to show a few brown spots.
Remove the casserole from the oven and let it sit on the counter for about five or ten minutes before you serve it. This resting time is very important because it allows the sauce to thicken up and makes it much easier to scoop out a perfect portion for your plate.
Why This Recipe Is Special
This recipe is special because it takes the classic idea of a meatball and elevates it into a complete and beautiful meal that serves a whole family with ease. It provides a massive amount of high quality protein which is essential for building muscle and keeping your body strong throughout the year. By baking the meatballs in the sauce you are creating a moist environment that prevents the meat from becoming dry which is a common problem when frying them in a pan. The use of traditional Italian herbs provides a deep and aromatic flavor that makes the dish feel very authentic and high end. From a nutritional standpoint this meal is very satisfying because the combination of fats and proteins helps you feel full for many hours after you finish eating. It is also special because it is a very low stress recipe that does not require you to stand over a stove flipping individual meatballs for an hour. It is a true celebration of how simple and honest ingredients can come together to create a feast that everyone will remember and ask for again and again.
Extra Tips for Better Taste
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