Dairy-Free Cheesy Meatball Casserole
Discover the ultimate comfort food with this Dairy-Free Cheesy Meatball Casserole, a deliciously hearty dish that's perfect for weeknight dinners or family gatherings. Featuring tender, homemade meatballs crafted from a flavorful blend of ground beef, ground pork, and aromatic Italian seasonings, this casserole is layered with gluten-free pasta, rich marinara sauce, and a generous helping of dairy-free mozzarella-style cheese shreds. The result is a gooey, cheesy bake that’s entirely dairy-free yet indulgent enough to satisfy any craving. Quick to assemble and baked to perfection in under an hour, this casserole is topped with fresh basil for a fragrant finish. Whether you're catering to dietary restrictions or simply seeking a wholesome twist on a classic comfort food, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Egg
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
- 2 cups Dairy-free cheese shreds (mozzarella style)
- 8 ounces Gluten-free pasta
- 0.25 cup Fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, onion powder, garlic powder, Italian seasoning, salt, pepper, and the egg. Mix well until all ingredients are thoroughly combined.
Shape the mixture into 1-inch meatballs, placing them on a tray or plate as you go.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes per batch. Remove the meatballs and set aside.
Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
Spread half of the marinara sauce evenly in the bottom of a 9x13 inch baking dish. Layer the cooked pasta over the marinara sauce.
Arrange the browned meatballs on top of the pasta, then cover with the remaining marinara sauce.
Sprinkle the dairy-free cheese shreds over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
4345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 6251 mg | 272% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.5 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2788 mg | 214% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
