Casseroles

Delicious Cheesy Meatball Casserole

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Cheesy Meatball Casserole

Meatball Casserole is a great dinner recipe everyone will cherish. Pressed with spinach and a yummy creamy tomato sauce, plus it’s shrouded in melty cheese – the unadulterated warming solace nourishment!

This recipe is Trim Healthy Mama (THM S), low carb, keto, and sans gluten friendly (if using certified sans gluten products).

low carb meatball casserole in a getting ready dish

Man, I love meatballs.

Didn’t you know?? Everything considered, possibly investigate my Easy Homemade Meatballs and a while later you’ll realize how much I can gush over these little guys.

Cheesy Low Carb Meatball Casserole

Anyways, a day or two ago I was almost out of groceries and expected to get ready something improving and filling for my ravenous pack of lion cubs.

I chose to defrost ground meat to make meatballs, but halfway through I realized I was out of eggs to tie the meatballs. Anyways, understands I could sub in sour cream snd psyllium husk, so if you don’t have any eggs or are negatively susceptible, meatballs work without eggs, as well!

I also chose to make these without grain, so I skipped the oats I usually incorporate and instead included defrosted hacked spinach with all excess liquid squeezed out to incorporate some mass and stretch the meat.

via: https://www.wholesomerecipebox.com

This ended up being such a good THM S dinner, pleasantly low carb and absolutely scrumptious, so I chose to write down my recipe and make it again for the blog, and here it is presently!

My tips for the best meatball casserole:

Use a blender for the meatballs

Making healthy locally constructed meatballs is the easiest thing ever if you know a few tricks.

My way to make them super brisk and easy is to just toss all ingredients into an enormous bowl and subsequently join everything with a blender. You can use a handheld blender with the hitter hooks joined, but for a lot of this size using a KitchenAid with the paddle association works better.

By then just part out meatballs with a small treat scoop (mine is around 2 teaspoons, I couldn’t care less for immense meatballs), overlay into balls and heat!

Make an effort not to skip pre-heating the meatballs

via: https://www.wholesomerecipebox.com

I realize it’s luring to toss everything into the dish as soon as possible and cook it that way for comfort, but it’s really necessary to give the meatballs 15 minutes in the stove without any other individual’s information.

Otherwise, they’re not firm and could disintegrate and disintegrate into the sauce.

What’s more, furthermore:

Ensure you channel the meatballs before including the sauce

See, that is another reason to pre-set up the meatballs. The spinach, regardless of how well you squeeze it, will emanate water as it cooks.

You need to exhaust most of the liquid that flooded out of the meatballs as they baked, otherwise the sauce will end up as soup.

Cheesy Meatball Casserole

this is the best Chessy Meatball Casserole you can ever make!! It requires simple ingredients and takes no time at all. Your kids will love you for making this, and you won't be sorry!!!

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: CASSEROLE
Cuisine: American
Keyword: Cheesy Meatball Casserole
Servings: 8
Calories: 100kcal
Author: admin

Ingredients

  • 2 teaspoons dried parsley
  • 1/2 cup shredded cheese I used mozzarella
  • 1/2 cup sour cream
  • 1 teaspoon dried onion powder
  • For the sauce:
  • 2 teaspoons psyllium husk can substitute sour cream + psyllium with 2 large eggs
  • 1/2 cup tomato paste
  • 1 28- oz can diced tomatoes not drained
  • 2 teaspoons Italian seasoning
  • Salt + pepper to taste
  • 1/2 cup sour cream
  • 1 cup defrosted frozen chopped spinach excess water squeezed!
  • 1/2 teaspoon fine sea salt
  • Black pepper to taste (I only use a tiny bit because of my kids)
  • 2 pounds ground meat beef, pork or sausage; or a mix

Instructions

  • Make the meatballs: Preheat the oven to 430°F. Combine all ingredients for the meatballs in a large bowl (I like using my KitchenAid with the paddle attachment to do this – quick and easy!). Shape into meatballs and place in a lightly greased 9×13 casserole dish in a single layer (it’s ok if they sit close together). Bake for 15 minutes. Carefully drain excess liquid from the dish.
  • Make the sauce: While meatballs are baking, mix all ingredients for the sauce in a large measuring jug.
  • Bake the casserole: Pour sauce over drained meatballs, stirring a little to coat them all. Bake for 15 minutes. Top with cheese and bake until bubbly, about 3-4 minutes.

Video

 

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