Cheesy Meatball Casserole is a great Trim Healthy Mama & low carb dinner recipe everyone will love. Packed with spinach and a yummy creamy tomato sauce, plus it’s covered in melty cheese – the pure warming comfort food!
I decided to defrost ground meat to make meatballs, but halfway through I realized I was out of eggs to bind the meatballs. Anyways, figured out I could sub in sour cream snd psyllium husk, so if you don’t have any eggs or are allergic, meatballs work without eggs, too!
Ingredients
For the meatballs:
- 2 pounds ground meat, beef, pork or sausage; or a mix
- 1 cup defrosted frozen chopped spinach, excess water squeezed!
- 1/2 cup shredded cheese, I used mozzarella
- 1/2 cup sour cream
- 2 teaspoons psyllium husk, can substitute sour cream + psyllium with 2 large eggs
- 2 teaspoons dried parsley
- 1 teaspoon dried onion powder
- 1/2 teaspoon fine sea salt
- Black pepper, to taste (I only use a tiny bit because of my kids)
For the sauce:
- 1 28- oz can diced tomatoes, not drained
- 1/2 cup tomato paste
- 1/2 cup sour cream
- 2 teaspoons Italian seasoning
- Salt + pepper, to taste
To top:
- Cheese, optional (I used a mix of mozzarella and grated parmesan)
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| CHEESY MEATBALL CASSEROLE |
Instructions
- Make the meatballs: Preheat the oven to 430°F. Combine all ingredients for the meatballs in a large bowl (I like using my KitchenAid with the paddle attachment to do this – quick and easy!). Shape into meatballs and place in a lightly greased 9×13 casserole dish in a single layer (it’s ok if they sit close together). Bake for 15 minutes. Carefully drain excess liquid from the dish.
- Make the sauce: While meatballs are baking, mix all ingredients for the sauce in a large measuring jug.
- Bake the casserole: Pour sauce over drained meatballs, stirring a little to coat them all. Bake for 15 minutes. Top with cheese and bake until bubbly, about 3-4 minutes.
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