Ah, that sounds like a hearty and healthy twist on classic meatball casserole! Here’s a full recipe for a Baked Meatball Casserole with Veggie Egg Topping:
Baked Meatball Casserole with Veggie Egg Topping
Serves 4–6
Ingredients
For the Meatballs:
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1 lb ground beef (or mix beef + pork)
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt and pepper to taste
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2 tbsp olive oil (for browning, optional)
For the Casserole Base:
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1 cup marinara sauce (homemade or store-bought)
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1/2 cup shredded mozzarella cheese
For the Veggie Egg Topping:
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4 large eggs
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1/2 cup diced bell peppers (any color)
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1/2 cup chopped spinach or kale
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1/4 cup diced onions
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Salt and pepper to taste
Instructions
1. Prepare the Meatballs:
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Preheat oven to 375°F (190°C).
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In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
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Form into 1–1.5 inch meatballs.
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Optional: Brown meatballs in olive oil for 3–4 minutes per side for extra flavor.
2. Assemble the Casserole:
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Spread marinara sauce evenly in a 9×13 baking dish.
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Arrange meatballs on top of the sauce.
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Sprinkle mozzarella over the meatballs.
3. Make the Veggie Egg Topping:
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In a bowl, beat the eggs and season with salt and pepper.
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Stir in bell peppers, spinach, and onions.
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Pour the egg mixture evenly over the meatballs.
4. Bake:
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Cover with foil and bake for 25 minutes.
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Remove foil and bake an additional 10–15 minutes until eggs are set and slightly golden.
Tips & Variations:
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Add mushrooms or zucchini to the egg mixture for extra veggies.
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Use turkey or chicken meatballs for a lighter version.
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Sprinkle fresh basil or parsley on top before serving for freshness.
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Serve with a side salad or crusty bread.
If you want, I can also create a low-carb version of this casserole that swaps the meatballs and egg topping to be keto-friendly while still packed with flavor.