Meatball Tomato Casserole

This would work just as well as a make ahead-freeze for another time dinner.


  • 1 lb. ground pork
  • 1 lb. ground LEAN beef
  • 1 cup panko crumbs
  • 1/2 cup grated Asiago cheese
  • generous pinch of salt
  • 2 large eggs
  • 1 garlic clove, minced
  • 2 tbsp. coconut oil
  • 1 shallot, finely chopped
  • 2-3 drops hot sauce
  • 1 can whole peeled tomatoes (28 oz.), pureed
  • Optional: 3 fresh Basil leaves
  • 8 oz. Mozzarella cheese, thinly sliced

Mix together the pork, beef, panko crumbs, Asiago cheese, salt, eggs and garlic in a large bowl. When completely mixed together, form into 2 inch balls.

Heat the coconut oil in a large ovenproof skillet over a medium heat. Add the meatballs, turning over to brown surfaces (8-9 minutes). Remove with a slotted spoon to a plate.

Now reduce the heat and add the shallot and hot sauce. Cook until the shallot has softened. Add the tomato puree and basil. Simmer until the sauce begins to thicken. (7-8 minutes).

Return the meatballs to the skillet along with any of the juices to the pan. Cook on a simmer for 20 minutes being sure to turn the meatballs only once.

Heat the broiler and arrange the mozzarella slices over the top of the meatballs. Broil for about 3 minutes until the cheese has melted. Serve with an ice cold salad.










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