Cheesy Blissful Meatballs Casserole: A Comfort Food Delight

Ingredients

Meatball Mix

• 1 lb ground beef (80 % lean)
• ½ lb ground pork
• ½ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh parsley
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all‑purpose flour
• 2 cups whole milk, warmed
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ teaspoon ground nutmeg
• Pinch of cayenne pepper (optional)

Topping & Garnish

• ¼ cup grated Parmesan cheese
• 1 tablespoon melted butter (for drizzling)
• Fresh chives, thinly sliced (for garnish)

Instructions

Assembling the Casserole

1. Layer the base. Spread a thin spoonful of cheese sauce on the bottom of a 9‑x‑13‑inch baking dish. This prevents the meatballs from sticking and adds an initial layer of flavor.
2. Arrange the meatballs. Place the browned meatballs in an even single layer over the sauce. The meatballs should be snug but not stacked, allowing the sauce to flow around each piece.
3. Pour the remaining sauce. Drizzle the rest of the béchamel over the meatballs, ensuring every ball is generously coated. The sauce will bubble and thicken as it bakes.
4. Add the topping. Sprinkle the grated Parmesan evenly across the surface, then drizzle the melted butter in small pools. This creates a glossy, caramelized crust.
5. Bake. Preheat the oven to 375°F (190°C). Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10‑12 minutes, or until the top is golden brown and the internal temperature of the meatballs reaches 160°F (71°C). The foil prevents premature browning while the final uncovered time gives that irresistible crust.