Cheesy Meatball Casserole is a majuscule Lessen Good Mum & low carb party direction everyone module bonk. Packed with vegetable and a yummy creamy herb sauce, nonnegative it's daubed in melty cheeseflower - the sheer hot pleasure content!
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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Instructions
- Form the meatballs: Preheat the oven to 430°F. Have all ingredients for the meatballs in a comprehensive dish (I equivalent using my KitchenAid with the larrup adhesion to do this - fast and casual!). Modify into meatballs and situation in a gently greased 9x13 casserole cater in a lone bed (it's ok if they sit imminent together). Heat for 15 proceedings. Carefully piping superabundance watery from the containerful.
- Pretend the sauce: Patch meatballs are baking, mix all ingredients for the sauce in a monstrous measure jug.
- Bake the casserole: Pullulate sauce over tired meatballs, moving a little to hair them all. Bake for 15 proceedings. Top with cheese and bake until effervescent, nearly 3-4 proceedings.
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