If you are looking for a new family dinner this Meatball Parm Casserole should be it. Juicy, flavorful meatballs baked until golden and then covered with tomato sauce and cheese. It was a hit with my family and should be a hit with yours.
When I was in college I was still a vegetarian. One of my favorite meals from the dining hall take out was a vegetarian meatball parm sub. I have no idea what those “meat”balls were made of and I probably don’t want to know but it was really good. It was smothered in tomato sauce and topped with provolone. Almost fifteen years later that is the only dining hall food I recall.
I attempted to create this recipe back in April and it was edible but not blog worthy. I tried again the other day and this time it was perfect.
Meatball Parm Casserole – Low Carb, Grain Free, Gluten Free, THM S
1 lb ground turkey
1 lb Italian sausage
1 cup shredded mozzarella
1/3 cup grated or shredded parmesan
1 shredded zucchini
2 tsp dried minced onion
2 tsp dried minced garlic
2 tsp dried basil
1 tsp salt
1 cup no sugar added tomato sauce
8 oz shredded cheese (I used a two cheese pizza blend of mozzarella and provolone)
Preheat oven to 400. Spray a casserole dish with cooking spray
Combine all the ingredients for the meatballs and mix throughly. Make about 24 meatballs and put them in the casserole dish. Bake for 30 minutes or until the meatballs are cooked through. Carefully drain the cooking liquid from the casserole dish.
Top with the tomato sauce and cheese. Bake for an additional 10-15 minutes or until the cheese is melted. I broiled for 3-4 minutes at the end to toast the cheese. Watch it carefully if you put it under the broiler. The cheese can burn easily.