Italian Meatball Casserole Dinner

I used a recipe from Modern Low Carb Recipes as the basis for the meatballs, but modified the sauce and toppings. What I loved about their meatball recipe is that the meatballs tasted so close to Italian sausage, minus all the salt and fat.

Assembling The Casserole

Make the meatballs first, so that the flavors of the seasonings and the ground pork can meld together in the fridge.

needed for an Italian Meatballs casserole dinner - ground pork, a clear bowl, red wine
Missing from photo – the red wine!

I mixed the ground pork with the seasonings and red wine in the clear bowl, then put it in the fridge for a few hours.

Then, I assembled the meatballs, placed them on a cookie sheet, and returned to the fridge until I was ready.

placing the meatballs on a cookie sheet and before returning to the fridge
placing the meatballs on a cookie sheet and before returning to the fridge

Next, I turned to creating the sauce.

a starter to make marinara sauce
My favorite starter for marinara sauce
cooking the sauce
The sauce cooking

Browned the meatballs

cooking the meatballs until brown

Assembling the casserole

readying the sauce to put into the oven

Ready for the oven!

Marinara meatballs with ricotta and mozzarella cheeses, basil, and parsley

15 minutes later, I added the ricotta and mozzarella cheeses, basil, and parsley, then returned it to the oven for another 15 minutes.

Ready to eat marinara meatballs with ricotta and mozzarella cheeses, basil, and parsley

And it’s ready to eat!

The Ingredients

  • 1 pound ground pork
  • 1/4 cup red wine
  • 2 Tbsp fennel seeds
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 Tbsp olive oil
  • 2 Tbsp chopped fresh Italian parsley
  • 2 Tbsp chopped fresh basil
  • 1 tsp dried oregano
  • 1 container Pomi strained tomatoes
  • 1 Tbsp Italian seasoning
  • 1 cup Italian cheese blend
  • 8 oz. fresh mozzarella, small balls or slices into 1/4″ slices
  • 8 oz. fresh ricotta cheese
  • 3 cloves minced garlic, divided
  • 1/2 chopped onion, divided


Combine ground pork, red wine, and the next 4 spices in a medium bowl. Mix with your hands and refrigerate for at least 1 hour. Use a melon baller to scoop meatball mixture into similarly sized meatballs and roll by hand into a round shape. You should have 18-20 meatballs. If not making right away, return to refrigerator on a cookie sheet until ready to use.

In a medium saucepan, add Pomi tomatoes, Italian seasoning, 1 clove of minced garlic, and 1/4 cup of chopped onion. Bring to a boil and simmer until thickened.

Heat olive oil in a skillet on medium to medium-high heat until shimmering. Add remaining onion and garlic and cook until translucent. Add meatballs to skillet and brown on all sides, about 6-8 minutes. Preheat oven to 375 degrees.

To assemble the casserole: add half of the sauce to the bottom of a 13 x 9″ low-sided casserole dish, then place meatballs on top of the sauce, evenly spacing them in the dish. Pour remaining sauce over the meatballs and top with Italian blend cheese. Bake, uncovered for 15 minutes.

Remove casserole from the oven, place mozzarella cheese and ricotta cheese in spaces between the meatballs. Top with chopped parsley and basil. Return to the oven for an additional 15 minutes. Let rest for 5 minutes before serving.

Marinara meatballs without a pasta
Without pasta
marinara meatballs with pasta for hubby
With pasta for the hubby

This turned out to be a delicious meal! I couldn’t wait to share it you.

Looking for a some dinner inspiration? Here’s a weekly dinner plan:


How do you make meatballs that stick together?

Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together.
Breadcrumbs: Breadcrumbs also help to bind your meatballs.
Cheese: Adding cheese helps to bind the meatballs while cooking.

How do I keep my meatballs from falling apart?

Massage your meat. True story. …
Add breadcrumbs. Add breadcrumbs to the mixture, but not too many breadcrumbs.
Add egg.
Don’t add much apart from meat.
Roll your meatballs in flour.
Give your meatballs space.
Shake your meatballs.
Brown your meatballs first.

Is baking or frying meatballs better?

You can bake or fry meatballs based on personal preference. Pan-frying is faster, but baking can save some calories.

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