30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Meatball Casserole
Meatball Casserole
Meatball Casserole
⏱1h 30m
👥6
🔥600 cal
Hard
🍽️Italian
A sophisticated meatball casserole featuring high-quality ingredients and a slow-simmered sauce. It incorporates fresh herbs, artisanal cheeses, and a touch of balsamic glaze.
A sophisticated meatball casserole featuring high-quality ingredients and a slow-simmered sauce. It incorporates fresh herbs, artisanal cheeses, and a touch of balsamic glaze.
In a large bowl, combine all Meatballs ingredients and mix gently. Roll into 1.5-inch meatballs.
Sear meatballs in a Dutch oven over medium-high heat until browned on all sides. Remove from pot.
In the same Dutch oven, sauté Garlic until fragrant. Deglaze with Red wine, scraping up any browned bits. Add Tomato paste and cook for 2 minutes. Add San Marzano tomatoes, Oregano, and Balsamic glaze. Bring to a simmer and cook for 45 minutes, stirring occasionally.
Return meatballs to the sauce and simmer for another 15 minutes.
Cook pasta according to package directions. Drain.
In a 9x13 inch baking dish, layer pasta, meatballs with sauce, mozzarella, Parmigiano-Reggiano, and Pecorino Romano. Repeat layers.
Bake for 20-25 minutes, or until cheese is melted and bubbly.
Ingredients
6
1 lb450 gGround Wagyu beef
1/4 lb115 gItalian sausage (hot)
1/2 cup60 gPanko breadcrumbs
1/4 cup60 mLHeavy cream
11Egg yolk
1/4 cup30 mLFresh basil-chopped
2 tbsp30 mLFresh parsley-chopped
2 cloves10 gGarlic-minced
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLFreshly ground black pepper
28 oz790 gSan Marzano tomatoes-crushed
1/4 cup60 mLDry red wine (Barolo)
2 tbsp30 mLTomato paste
3 cloves15 gGarlic-minced
1 tbsp15 mLFresh oregano-chopped
1 tbsp15 mLBalsamic glaze
12 oz340 gPasta (fresh pappardelle)
2 cup200 gFresh mozzarella-torn
1/2 cup50 gParmigiano-Reggiano-grated
1/4 cup30 gPecorino Romano-grated
Equipment
Large bowl
Dutch oven
9x13 inch baking dish
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine all Meatballs ingredients and mix gently. Roll into 1.5-inch meatballs.
Sear meatballs in a Dutch oven over medium-high heat until browned on all sides. Remove from pot.
In the same Dutch oven, sauté Garlic until fragrant. Deglaze with Red wine, scraping up any browned bits. Add Tomato paste and cook for 2 minutes. Add San Marzano tomatoes, Oregano, and Balsamic glaze. Bring to a simmer and cook for 45 minutes, stirring occasionally.
Return meatballs to the sauce and simmer for another 15 minutes.
Cook pasta according to package directions. Drain.
In a 9x13 inch baking dish, layer pasta, meatballs with sauce, mozzarella, Parmigiano-Reggiano, and Pecorino Romano. Repeat layers.
Bake for 20-25 minutes, or until cheese is melted and bubbly.
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