Meatball Casserole

2 pounds ground beef
1 cup fresh or day old white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs (tip: we keep ours in the freezer!)
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
2 teaspoon Kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1 extra-large egg, beaten
Vegetable oil
Olive oil
1/4 cup Raisins
Optional:  My husband has added this to the recipe & I love it: 1/4 teaspoon ground nutmeg

You will want to make the meatballs into the size of a golf ball and bake them at 350 degrees.  You can bake them in a dish or I prefer to cook them on a baking sheet.  Once done, move them into your favorite sauce and let them cook for another hour.

TIP for the busy Family: Make the meatballs and them put them in the crock pot on low for the day.

BREAD:

Use a French Baguette, which you can pick this up an any store. Then cut the bread into 1/2 in pieces and place on a baking sheet.  Brush one side of the bread with Olive Oil (I use Extra Virgin).  Then sprinkle a seasoning mix (listed below) on top and bake for 10-12 minutes at 350 degrees or until the edges are golden brown.

Bread Seasoning Mix:
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of garlic powder
1/2 teaspoon of salt

The next step is the most important.  Once the bread is done and out of the oven, put it directly in the casserole dish.  You will want to edge the sides as shown below.  Once the edges are lined with bread, add the meatballs and the sauce to the center.  Top with 2 cups (one bad) of mozzarella cheese and bake for another 10 minutes or until the cheese is melted.

We usually will make this will a side of pasta and crispy grilled asparagus (which is Becky’s favorite) It is sure to be a hit with your family tonight!