Recipes

Our Recipe for Cheesy Meatballs Tastes Like Pasta-Less Lasagna

June 26, 2018

Call us Garfield, but we could eat lasagna all day. With the rainy late-afternoons and evenings Manila has been showered with all week, we could use a thick and gooey dinner that warms us from the inside. But TBH, actually dealing with layering a lasagna can be a bit of a drag. So we came up with this noodle-less recipe that gives us the same taste.

You could toss them over noodles anyway.

The recipe takes a little patience and has a number of steps, which is why we rated it a medium, but it is still quite simple to pull off. Just like a lasagna, we build a thick cheese crust on top that you crack through to get to the tomato sauce-covered meat.

Cheesy Meatballs

  • Serves: 4-6 people
  • Active time: 1.25 hrs
  • Total time: 1.5 hrs
  • Difficulty: Medium

INGREDIENTS

Meatballs

  • ¼ cup milk
  • ½ cup panko breadcrumbs
  • 500g ground beef
  • 2 tsp. salt
  • 1 tsp. pepper
  • ¼ cup oil

Sauce

  • 1 large jar (about 3 cups) Italian-style tomato sauce

Cheese Crust

  • ½ cup mozzarella cheese
  • ½ cup cheddar cheese
  • ½ cup parmesan

Garnish

  • ¼ cup parsley, chopped

INSTRUCTIONS

  1. Preheat oven to 375F.
  2. In a bowl, soak the breadcrumbs in milk. Let sit for 5 minutes.
  3. Add the beef, salt, pepper, and breadcrumbs into mix until combined. Form the mixture into golf ball sized balls and place on a baking sheet.
  4. Drizzle oil over the meatballs and coat.
  5. Place meatballs in the oven and cook until browned but not cooked all the way through, about 10 minutes. Remove from oven and set aside.
  6. Turn the oven up to 400F.
  7. In a deep baking dish, add the tomato sauce and the meatballs. Stir until the meatballs are coated evenly in sauce.
  8. Sprinkle the mozzarella, cheddar, and parmesan cheese evenly over the meatballs and place the dish into the oven.
  9. Bake for 10-15 more minutes or until the meatballs are cooked through and the cheese is melted, brown, and bubbling.
  10. Remove from oven and let stand for 10 minutes before serving with parsley over pasta, rice, or bread.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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