This cheese meatball casserole has melty cheese and marinara sauce. Enjoy this easy weeknight meal that the whole family will enjoy. Make a large batch of meatballs and freeze some for later when you are short on time.
This recipe is enough for two 9 X 13 pans. Therefore, if you wish to make a smaller batch, decrease the amounts.
In a large mixing bowl, combine the ground beef, sausage, garlic, parsley, parmesan cheese, Romano cheese, salt, pepper, bread crumbs, saltine crackers, eggs, and milk. Mix until everything is well mixed together.
Roll into meatballs. I like to use a 1-inch cookie scoop. The ball shape is almost done for you. Once scooped, it just takes a few rolls in the hand to make the round shape. If you prefer a larger meatball, use a larger cookie scoop.
Preheat the oven to 425 degrees Fahrenheit. While the oven is preheating, fry the meatballs about 10 at a time in a 12-inch skillet. Add 1-2 tablespoons of olive oil to a pan, and brown the meatballs on both sides for 2-3 minutes. They will be about half way cooked at this point. The oven baking will finish cooking them all the way.
As each batch of meatballs is cooked, place them in a 9 X 13 or other casserole dish that has a bit of the marinara sauce spread on the bottom.
Once the meatballs are all seared, and in the pan, add more of the marinara sauce on top. (A total of half the jar should be used for each 9 X 13 pan). Add 2 cups of the mozzerella cheese and 1cup of the cheddar cheese on top of each pan. (there are enough for 2 pans of meatballs).
Cover pans with foil and bake for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked. Generally, the sauce will be bubbly and the cheese fully melted. It is done.