Baked Italian Meatball Casserole

A really hearty Italian meal - try it with left-over spaghetti sauce, too!

Baked Italian Meatball Casserole Recipe

INGREDIENTS:

500 grams of lean ground beef

1/2 cup breadcrumbs (50 grams)

1 pkg beef Oxo bouillon or equivalent

1 egg

1 small onion, chopped finely

1 clove crushed garlic

2 - 3 onions, chopped

6 - 8 mushrooms, sliced

3 cloves crushed garlic

28 ounce can of tomatoes (796ml)

14 ounce can tomato sauce (400ml)

2 tsp dried oregano (10ml)

340 gram Mozzarella cheese grated

Parmesan cheese to taste

salt and black pepper to taste

METHOD:

Prepare meat balls by combining ground beef with breadcrumbs, beef bouillon, 1 egg, 1 clove crushed garlic and one small finely chopped onion.

Add pepper and salt to taste.

Make into 1 1/2" balls by rolling in the palm of your hand and then arrange on a greased baking sheet.

Bake in a 350°F 180°C oven, turning frequently until done (about 20 minutes) - do not overcook!

Sauté onions in a little olive oil and then add sliced mushrooms and garlic.

When onions are ready, add chopped tomatoes with their liquid, tomato sauce and oregano.

Put a layer of the tomato sauce mixture into an oven-proof casserole and then add the meatballs.

Top with remaining tomato sauce mixture and then the grated Mozzarella cheese.

Sprinkle Parmesan cheese and some black pepper over top of casserole.

Bake at 350°F or 180°C for 40-45 minutes.

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