For Meatballs
1/2 lb Ground Beef 80/20
1/2 lb ground pork*
1/2 lb ground lamb
1 egg
1/2 cup panko breadcrumbs
1/2 cup fresh grated parmesan
4 Garlic cloves finely minced
2 TBSP milk
1 tsp kosher salt* use only 1/2 tsp if using regular table salt
1/2 tsp dried oregano
1/4 tsp red pepper flakes
For Meatball Casserole
1.5 cups Easy Marinara divided. I use my easy marinara sauce here, you can also use store bought sauce.
2 cups shredded mozzarella whole milk preferred
1 TBSP chopped fresh parsley optional, for garnish


1.Preheat oven to 400 degrees F. Spray a baking dish lightly with cooking spray, set aside.
2.Combine ingredients for meatballs in a large bowl. Mix until well combined but try not to overwork the meat, which may cause tough meatballs.
3.Roll meat mixture into 24 equal sized balls. Using a cookie scoop makes this easier.
4.Arrange meatballs in the baking dish. Bake for 15-20 minutes, or until cooked through. The meatballs should reach an internal temperature of 165 degrees F.
5.Remove from oven, and remove meatballs from baking dish. Pour off extra fat. Spread 1/2 cup of marinara sauce on the bottom of the dish.
6.Return the meatballs to the dish. Spread the rest of the marinara sauce over the meatballs. Sprinkle cheese evenly over meatballs.
7.Return baking dish to oven. Bake for 5-10 minutes longer, or until cheese is melted. Finish under the broiler for 1-2 minutes if desired, for cheese that is golden and bubbly.

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