Dump and Bake Meatball Casserole
Introduction
Are you looking for a delicious and easy weeknight dinner that requires minimal effort? Look no further than this Dump and Bake Meatball Casserole recipe. With just a few simple ingredients and a little bit of prep, you can have a satisfying meal on the table in no time. This recipe is perfect for busy families or anyone who wants a hearty and flavorful dish without spending hours in the kitchen.
Why You’ll Love This Recipe
There are so many reasons to love this Dump and Bake Meatball Casserole. First and foremost, it’s incredibly easy to make. You literally just dump all the ingredients into a baking dish and let the oven do the work. No need to precook the meatballs or dirty multiple pots and pans. This recipe is a true one-dish wonder.
Not only is it easy, but it’s also incredibly delicious. The meatballs cook in a savory tomato sauce, which infuses them with flavor and keeps them moist and tender. And let’s not forget about the cheese! This casserole is topped with a generous amount of melted cheese, adding a gooey and irresistible element to every bite.
Another great thing about this recipe is its versatility. You can easily customize it to suit your preferences. Add some extra vegetables like bell peppers or zucchini for added nutrition. Or swap out the ground beef for ground turkey or chicken if you prefer a lighter option. The possibilities are endless!
Ingredients
Here’s what you’ll need to make this delicious Dump and Bake Meatball Casserole:
- 1 pound frozen meatballs
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Step-by-Step Instructions
Follow these simple steps to make your Dump and Bake Meatball Casserole:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
- In the prepared baking dish, combine the frozen meatballs, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes (if using). Stir well to combine.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the shredded mozzarella and Parmesan cheese over the top of the casserole. Return to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Expert Tips for Success
Here are some expert tips to help you make the best Dump and Bake Meatball Casserole:
- For a homemade touch, you can make your own meatballs from scratch using your favorite recipe. Simply brown them in a skillet before adding them to the casserole.
- If you prefer a spicier dish, add some crushed red pepper flakes to the sauce mixture. Adjust the amount according to your taste preferences.
- Feel free to experiment with different types of cheese. Cheddar, provolone, or a combination of cheeses would all work well in this recipe.
- If you’re short on time, you can use store-bought marinara sauce instead of making the tomato sauce from scratch. Just make sure to choose a high-quality sauce for the best flavor.
Variations and Substitutions
This Dump and Bake Meatball Casserole is highly adaptable. Here are a few variations and substitutions you can try:
- Vegetarian option: Replace the meatballs with vegetarian meatballs or your favorite plant-based protein alternative.
- Gluten-free option: Use gluten-free meatballs and check that all other ingredients, such as the tomato sauce and chicken broth, are also gluten-free.
- Low-carb option: Replace the tomato sauce with a sugar-free marinara sauce and use a low-carb cheese substitute.
Serving Suggestions
This Dump and Bake Meatball Casserole can be enjoyed on its own or served with a side dish to complete the meal. Here are a few serving suggestions:
- Serve over cooked pasta or mashed potatoes for a comforting and filling dinner.
- Pair with a simple green salad dressed with balsamic vinaigrette for a refreshing contrast to the richness of the casserole.
- Serve with crusty bread or garlic bread for dipping into the flavorful sauce.
- For a complete Italian-inspired meal, serve with a side of garlic sautéed spinach or roasted vegetables.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just be sure to adjust the baking time accordingly, as the dish will be cold from the refrigerator.
Q: How can I store the leftovers?
A: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
Q: Can I freeze this casserole?
A: Yes, you can freeze this casserole for up to 3 months. Wrap it tightly in aluminum foil or place it in a freezer-safe container before freezing. Thaw in the refrigerator overnight before reheating.
Final Thoughts
This Dump and Bake Meatball Casserole is a game-changer when it comes to easy and delicious weeknight dinners. With minimal prep and maximum flavor, it’s sure to become a family favorite. So why wait? Give this recipe a try and enjoy a satisfying and comforting meal that will keep everyone coming back for more!
We would love to hear your feedback on this recipe. Share your experience in the comments below and let us know how it turned out for you. Happy cooking!
Dump and Bake Meatball Casserole
A delicious and easy weeknight dinner where meatballs are baked in a savory tomato sauce and topped with melted cheese, creating a hearty and flavorful dish with minimal effort.
Ingredients
- 1 pound frozen meatballs
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Directions
-
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
-
In the prepared baking dish, combine the frozen meatballs, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes (if using). Stir well to combine.
-
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
-
Remove the foil and sprinkle the shredded mozzarella and Parmesan cheese over the top of the casserole. Return to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
-
Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
