Meatball Casserole Parmesan

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Italian sausage

  Pork, raw

  16 oz or 454g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Onions

  Dehydrated flakes

  2 tsp or 2g

• Garlic

  Raw

  2 tsp or 6g

• Basil

  Spices, dried

  2 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Cheddar cheese

  8 oz or 227g

Directions

1. (source: https://joyfilledeats.com/meatball-parm-casserole/)
2. Preheat oven to 400. Spray a casserole dish with cooking spray Combine all the ingredients for the meatballs and mix thoroughly. Make about 24 meatballs and put them in the casserole dish. Bake for 30 minutes or until the meatballs are cooked through. Carefully drain the cooking liquid from the casserole dish. Top with the sauce and cheese. Bake for an additional 10-15 minutes or until the cheese is melted. Optional: I broiled for 3-4 minutes at the end to toast the cheese. Watch it carefully if you put it under the broiler. The cheese can burn easily.

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