Meatball Casserole
Try this Meatball Casserole recipe.
Try this Meatball Casserole recipe.
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 yellow bell pepper diced
- fresh parsley for garnish
- 1 red bell pepper diced
- fresh basil for garnish
- 2 eggs, whisked
- 2 tablespoons ghee
- 1/2 yellow onion minced
- 1 medium spaghetti squash (about 2 1/2 pounds) cut in half
- 1 cup pizza sauce (no sugar added)
- 1 (25 ounce) jar of marinara sauce (no sugar added)
- 1 package gluten free turkey meatballs (i got mine a but you could always make your own with my southwest meatballs recipe)
- Carbohydrate 7.11427677218985 g
- Cholesterol 16.7610466125695 mg
- Fat 6.54890551170097 g
- Fiber 1.42219267152254 g
- Protein 1.24512554037577 g
- Saturated Fat 4.03649164001254 g
- Serving Size 1 1 -5 (102g)
- Sodium 48.2209299168754 mg
- Sugar 5.69208410066731 g
- Trans Fat 0.595365870200281 g
- Calories 88 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise.
- Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it.
- Remove the squash from the oven and reduce the oven temperature to 350 degrees F.
- Grease an 8x8 baking dish.
- While the spaghetti squash cooks, place a large pot over medium heat. Add meatballs and sauce, cover and let cook down for about 15 minutes.
- While the meatballs cook, place a large saute pan over medium heat, add ghee, then add peppers, onion and garlic cloves, sprinkle with a little bit of salt, and cook for about 10 minutes, until onion is translucent.
- Use a fork to scrape out the spaghetti squash strings and place in the greased baking dish along with the onion and pepper mixture, garlic powder, salt and pepper, the pizza sauce and the eggs.
- Mix to combine and spread out evenly.
- Then use a slotted spoon to remove the meatballs and press them into the uncooked casserole, leaving behind the sauce in the pot.
- Place in the oven to bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown.
- When the casserole has about 15 minutes left, place the sauce that's remaining in the pot on low heat to reduce and thicken.
- When the casserole is done cooking, let set for about 10 minutes, then pour the sauce on top along with some torn basil and chopped parsley!
- Serve up!
Meatball Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But let me tell you, this Meatball Casserole is my secret weapon against weeknight mealtime madness. It’s easy to prepare, requires minimal cleanup, and tastes absolutely amazing – a true win-win-win!
I discovered this recipe a few months ago when I was searching for something quick, satisfying, and relatively healthy. I'm always juggling work deadlines, school pick-ups, and after-school activities, so simplicity is key. This recipe doesn't disappoint. The best part? It’s incredibly versatile. You can easily customize it to your liking by adding different vegetables, using different types of meatballs (I often use lean ground turkey or chicken), or even experimenting with various sauces.
The combination of tender meatballs, sweet and savory spaghetti squash, and a rich, flavorful sauce is simply irresistible. The spaghetti squash adds a healthy twist to a classic comfort food, providing a good source of fiber and nutrients without sacrificing taste. I love how the squash strands mimic the texture of spaghetti, making it a fun and interesting alternative. And let’s not forget the ease of preparation! The majority of the cooking time is hands-off, allowing me to multitask and get other things done while dinner simmers away happily in the oven.
Tips and Variations:
Make it ahead: Prepare the casserole components ahead of time and assemble it in the morning or even the night before. It just needs to be baked before serving.
Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
Vegetarian option: Substitute the meatballs with vegetarian alternatives, such as lentils or vegetables.
Cheese please: Sprinkle some mozzarella or Parmesan cheese over the top during the last 10 minutes of baking for extra cheesy goodness.
Different veggies: Feel free to add other vegetables, such as zucchini, carrots, or mushrooms.
Herbs and spices: Experiment with different herbs and spices to create your own unique flavor profile. Oregano, thyme, and basil all pair beautifully with this dish.
This recipe is not just about convenience; it's about creating a wholesome, delicious meal that your entire family will enjoy. It’s a true testament to the idea that healthy eating doesn’t have to be complicated or time-consuming. Give it a try and see for yourself!
Beyond the Casserole:
This Meatball Casserole is the perfect centerpiece for a weeknight dinner, but it's also great for meal prepping. I often make a large batch on Sunday and have leftovers for lunch throughout the week. It reheats beautifully and the flavors actually improve over time! You can also serve it with a side salad or some crusty bread for a complete and satisfying meal.
The versatility of this dish is what truly sets it apart. It’s adaptable to various dietary needs and preferences. Whether you're a busy professional, a stay-at-home parent, or simply someone who appreciates a quick and easy meal, this Meatball Casserole is a must-try. It's a recipe that consistently delivers on flavor, convenience, and nutrition, making it a true staple in my kitchen.
So, the next time you're short on time but craving a hearty and delicious dinner, reach for this recipe. It’s a guaranteed crowd-pleaser, and I promise you won't be disappointed.
