Meatball and Mozzarella Casserole - From the Test Kitchen

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Combine ground pork and ground beef in a bowl.

Add coarsely ground breadcrumbs, eggs, finely ground Pecorino Romano cheese, minced garlic, chopped parsley, and salt to the bowl.

Gently fold the mixture together without overworking the meat.

Wet hands with water to prevent sticking and shape the mixture into meatballs.

Preheat a pan over medium-high heat and add extra virgin olive oil once hot.

Sear the meatballs in the pan for about 10 minutes, turning them to achieve a nice brown crust.

Remove the meatballs from the pan and add finely chopped onion, stirring to pick up brown bits.

Add a pinch of red pepper flakes and a can of pureed whole peeled plum tomatoes to the pan, stirring to combine.

Simmer the sauce until slightly thickened, then add whole basil leaves.

Return the meatballs to the pot and let them simmer for about 10 minutes, turning once.

Top the meatballs with thin slices of mozzarella cheese and broil for 2-3 minutes until melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens