CHEESY, MEATBALL, VEGGIE CASSEROLE
My SO is trying to cut down on carbs and I'm not,so I wanted to come up with a recipe that both of us would enjoy.If desired, you can brown the meatballs for a better flavor.The time for browning the meatballs isn't included in the cooking time. The "ZAAR" database doesn't have the carb count for the meatballs, and the vegetable blend, so my SO and I figured the amount of carbs for 6 servings would be 13 grams for each serving. So if you decide to try this, I hope you enjoy.Submitted to "ZAAR" on June 2,2008.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a 2 quart baking dish,set aside.
- In a large bowl,combine all ingredients mixing well.
- Pour into sprayed dish and bake for 35 to 40 minutes or until top is lightly browned.
- Serve and enjoy :).
Nutrition Facts : Calories 134.2, Fat 10.1, SaturatedFat 4.5, Cholesterol 21.9, Sodium 626.2, Carbohydrate 5.7, Fiber 0.5, Sugar 0.5, Protein 5.2
CHEESY MEATBALL CASSEROLE
This cheesy meatball casserole is a family favorite, with basil adding flavor to the meatballs and grated onion adding moisture. Melted mozzarella cheese tames the spice, but feel free to cut back or eliminate the crushed red pepper if you prefer a milder dish.
Provided by Liv Dansky
Categories Healthy Casserole Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Bring a large pot of water to a boil and add pasta; cook until the center of the pasta is still somewhat firm, about 4 minutes less than package directions. Drain the pasta and transfer to a 9-by-13-inch baking dish. Add half of marinara sauce to the pasta and stir to coat.
- Combine ground beef, panko, onion, basil, egg, Italian seasoning, salt and crushed red pepper in a large bowl; gently mix with your hands (do not overmix). Form the mixture into 16 (about 1 1/2-inch) meatballs, nestling the meatballs into the pasta mixture as you work. Pour the remaining marinara sauce over the casserole and top with cheese.
- Bake until a thermometer inserted into the meatballs registers at least 160°F and the cheese is lightly browned, 35 to 40 minutes. Garnish with basil, if desired.
Nutrition Facts : Calories 465 calories, Carbohydrate 53 g, Cholesterol 78 mg, Fat 17 g, Fiber 7 g, Protein 29 g, SaturatedFat 6 g, Sodium 607 mg, Sugar 6 g
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
CHEESY BACON BRUSSELS SPROUTS
Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour's time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
- Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
- Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
- Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
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