Upside-Down Meatball Casserole

Make this delicious Upside-Down Meatball Casserole for dinner tonight!


1 lb. lean ground beef

1/2 cup finely chopped onion

1 tsp. finely chopped garlic

1/3 cup Italian style bread crumbs

1/3 cup grated Parmesan cheese

1/4 cup milk

1 egg

1/4 tsp. salt

1/4 tsp. pepper

Ricotta mixture and sauce:

1 cup whole milk ricotta cheese

1/3 cup grated Parmesan cheese

1/4 tsp. Italian seasoning

1/4 tsp. salt

1/8 tsp. pepper

1-(25.5 oz.) jar organic roasted garlic pasta sauce

Biscuit topping:

1-(16.3 oz.) can Pillsbury grand flaky refrigerated biscuit, separated and cut into sixths

2 Tbsp. Italian style breadcrumbs

chopped fresh basil, if desired

Heat oven to 400 degrees. Spray a 13 x 9 inch baking dish, with cooking spray.

In a medium bowl, mix all meatball ingredients. Shape mixture into 28 (1-1/2″) balls. Place in ungreased 15 xx 10 x 1 rectangular pan.

Bake uncovered 20-25 minutes or until thoroughly cooked and no longer pink in center. Remove from oven, reduce oven temperature to 350 degrees.

Meanwhile, in a small bowl, mix ricotta, 1/3 cup Parmesan, Italian seasoning, 1/4 tsp. pepper and 1/4 tsp. salt and mix well.

Spread cooked meatballs in bottom of baking dish. Drop spoonfuls of ricotta mixture between meatballs.

In a 4 cup glass measuring cup, microwave pasta sauce covered for 2-3 minutes, stirring until heated through. Pour over meatballs and ricotta layer.

In large resealable food-storage bag, add biscuit pieces, toss with 2 Tbsp. Parmesan cheese and 2 Tbsp. breadcrumbs, shake bag to coat.

Spread biscuit pieces on top of hot pasta sauce layer. Sprinkle any remaining breadcrumb mixture on top.

Bake 33-38 minutes or until biscuits are deep golden brown and baked through. Cool 10 minutes before serving. Top with basil and serve with Roasted Parmesan Green Beans.

Serves 8


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