Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 (24 ounce) jar marinara sauce
- 1 (12 ounce) package egg noodles
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, Italian seasoning, and garlic powder. Mix well and form into small meatballs.
- Step 3: Cook the egg noodles according to package directions. Drain well.
- Step 4: In a large skillet, brown the meatballs over medium heat. Drain off any excess grease.
- Step 5: In a 9×13 inch baking dish, combine the cooked egg noodles, browned meatballs, and marinara sauce. Stir to combine.
- Step 6: Bake in preheated oven for 20-25 minutes, or until heated through and bubbly.
Notes
- Leftover meatball casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual servings in the microwave or larger portions in a baking dish covered with foil in a 350°F oven until warmed through.
- Garnish each serving with a dollop of ricotta cheese and a sprinkle of fresh parsley for added flavor and visual appeal.
- To prevent dry meatballs, simmer them gently in the marinara sauce for about 15 minutes before adding the noodles, allowing them to absorb more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American