Dump and Bake Meatball Casserole
Ingredients
1 pound ground pork
1 pound ground beef (85 percent lean)
1 cup fresh breadcrumbs
½ cup finely grated pecorino
1 ½ teaspoons coarse salt
2 large eggs
1 clove garlic, minced
¼ cup chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
½ small onion, finely chopped
Pinch of red-pepper flakes
1 can (28 ounces) whole peeled tomatoes, pureed
4 leaves fresh basil (optional)
8 ounces fresh mozzarella, thinly sliced
Directions
Mix meatball ingredients:
Using your hands, gently mix pork, beef, breadcrumbs, pecorino, salt, eggs, garlic, and parsley in a large bowl.
Shape meatballs:
Form mixture into 2-inch balls.
Brown meatballs:
Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes.
Remove from skillet:
Use a slotted spoon to transfer to a plate.
Add onion and pepper flakes:
Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes.
Add tomatoes and basil:
Add tomatoes and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes.
Return meatballs to pan and simmer:
Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.
Add mozzarella and broil:
Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve.
Storing Meatball Casserole
First, let the meatball casserole cool to room temperature. Once cool, you can store the meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, return the meatball casserole to a skillet and place over medium heat. Cook, stirring occasionally, until the meatballs are warmed through, the tomato sauce is hot, and the cheese is remelted, 6 to 8 minutes.