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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
673
We love using baguette for this, but any thick cut crusty bread will work! For an extra touch of delicious crunch, we highly recommend an optional panko topping: In a medium bowl, mix 1/2 cup panko, 2 tablespoons extra-virgin olive oil, 2 tablespoons freshly grated Parmesan, and 1 tablespoon freshly chopped parsley until well combined. Sprinkle evenly across the casserole and bake! If you like it toasty, broiling for 2 to 3 minutes at the end will yield an even crispier topping.
Looking for a veggie side? Check out our smashed brussels sprouts—they're a great supporting act.
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Ingredients
For the meatballs
- 1 lb.
ground beef
- 2
cloves garlic, minced
- 1
large egg
- 1/3 cup
bread crumbs
- 2 Tbsp.
freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
vegetable oil
For the casserole
Cooking spray
- 1
baguette, sliced 3/4"-thick
- 4 Tbsp.
(1/2 stick) melted butter
- 2
cloves garlic, minced
- 1 tsp.
Italian seasoning
Kosher salt
Freshly ground black pepper
- 2 cups
freshly shredded mozzarella, divided
- 3 cups
marinara sauce
Directions
- Step 1Preheat oven to 400°. Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs, and parsley. Season generously with salt and pepper, then stir together until just combined. Form into 30 evenly sized balls.
- Step 2In a large skillet over medium-high heat, heat oil. Cook meatballs, in two batches, until no pink remains, 6 to 7 minutes, then drain on a paper towel-lined plate.
- Step 3 Grease a 9"-x-13" baking dish with cooking spray. Place baguette slices in an even layer in the bottom of dish. In a medium bowl, stir together melted butter, garlic, and Italian seasoning and season with salt and pepper. Brush all over baguette. Top with 1 cup mozzarella, an even layer of marinara, meatballs, and remaining mozzarella.
- Step 4 Bake until cheese is melty, 12 to 15 minutes.
- Step 5 Garnish with parsley before serving.
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