1tspkosher salt*use only 1/2 tsp if using regular table salt
1/4tspred pepper flakes
For Meatball Casserole
1.5cupsEasy Marinaradivided. I use my easy marinara sauce here, you can also use store bought sauce.
2cupsshredded mozzarellawhole milk preferred
1TBSPchopped fresh parsleyoptional, for garnish
Preheat oven to 400 degrees F. Spray a baking dish lightly with cooking spray, set aside.
Combine ingredients for meatballs in a large bowl. Mix until well combined but try not to overwork the meat, which may cause tough meatballs.
Roll meat mixture into 24 equal sized balls. Using a cookie scoop makes this easier.
Arrange meatballs in the baking dish. Bake for 15-20 minutes, or until cooked through. The meatballs should reach an internal temperature of 165 degrees F.
Remove from oven, and remove meatballs from baking dish. Pour off extra fat. Spread 1/2 cup of marinara sauce on the bottom of the dish.
Return the meatballs to the dish. Spread the rest of the marinara sauce over the meatballs. Sprinkle cheese evenly over meatballs.
Return baking dish to oven. Bake for 5-10 minutes longer, or until cheese is melted. Finish under the broiler for 1-2 minutes if desired, for cheese that is golden and bubbly.
I use my Easy 20 Minute Marinara Sauce in this recipe, but you can use store bought if you prefer. I think the 3 kinds of meat makes the best meatballs, but you can any combination of the three meats, as long as it equals 1.5 lbs of meat. 80/20 ground beef is preferred for the best flavor and texture. Using a lower fat meat could result in dry meatballs.Grating your own mozzarella and parmesan cheese will give you better results than using pre shredded bagged cheese. Make ahead - Sauce and meatballs can be made ahead of time. Keep refrigerated for 1-2 days ahead of time. Meatballs can also be frozen for up to 3 months. Leftovers: Store leftovers in the fridge for 2-3 days.