Ingredients
For the meatballs
- 600 g ground beef (or beef + turkey mix)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried herbs (oregano or parsley)
For the creamy egg mixture
- 6 large eggs
- 1 cup milk or cream
- 1 cup shredded cheese (mozzarella or cheddar)
- ½ cup cream cheese or sour cream
- Salt & pepper to taste
Veggies (customizable)
- 1 red bell pepper, diced
- 2 green onions, chopped
- ½ cup mushrooms or zucchini
- ½ cup corn or spinach
Why This Recipe Works So Well
This casserole is magic because:
✔ Meatballs stay juicy
✔ Eggs become fluffy and soft
✔ Cheese melts creamy
✔ Veggies add freshness
Everything bakes together → flavors blend perfectly.
It’s basically comfort food heaven.
Step 1 – Make the Meatballs
In a bowl combine:
- ground beef
- onion
- garlic
- breadcrumbs
- egg
- milk
- spices
Mix gently with hands.
Don’t overmix or they become tough.
Form small balls (about golf-ball size).
Smaller = cook faster and stay tender.
Step 2 – Arrange in Baking Dish
Grease a glass baking dish.
Place meatballs evenly in one layer.
They should be close but not touching too much.
No need to pre-cook — they bake in the oven.
Step 3 – Prepare the Creamy Egg Mix
In a big bowl whisk:
- eggs
- milk or cream
- cream cheese or sour cream
- salt & pepper
Whisk until smooth.
Then stir in:
- cheese
- chopped vegetables
This mixture becomes the fluffy, cheesy layer.
Step 4 – Pour Over Meatballs
Slowly pour the egg mixture over the meatballs.
Make sure it fills all gaps.
Veggies should spread evenly.
Everything should be just covered.
It may look liquid now — totally normal.
It sets beautifully in the oven.
Step 5 – Bake
Preheat oven to 180°C (350°F).
Bake for 35–45 minutes.
You’ll know it’s ready when:
✔ top is golden
✔ center is set
✔ edges slightly crispy
✔ knife comes out clean
If top browns too fast, cover loosely with foil.
Step 6 – Rest Before Cutting
Let it rest 10 minutes after baking.
This helps it firm up and slice clean.
Trust me… cutting too early makes it messy.
Patience = perfect slices.
Step 7 – Serve
Slice like lasagna or cake.
Serve warm.
Add:
- fresh parsley
- extra cheese
- hot sauce
- salad or bread
So satisfying.
Taste & Texture
This dish gives you:
- juicy meatballs
- creamy egg custard
- melty cheese
- soft veggies
- golden crust
Every bite is rich, savory, and comforting.
Kids love it. Adults love it. Everyone asks for seconds.
Pro Tips
Use full-fat dairy
Creamier and richer texture.
Chop veggies small
They cook faster and blend nicely.
Don’t skip resting time
Important for clean slices.
Use glass dish
Cooks evenly.
Variations You’ll Love
Italian Style
Add marinara + mozzarella + basil
Mexican Style
Add jalapeño + cheddar + taco seasoning
Low Carb
Skip breadcrumbs, use almond flour
Chicken Version
Use ground chicken or turkey
Extra Cheesy
Add cheese on top last 10 minutes
Storage & Meal Prep
Fridge: 4 days
Freezer: 2 months
Reheat slices in oven or microwave.
Great for breakfast meal prep.
When To Make This
Perfect for:
- family dinner
- brunch
- Ramadan ftour
- weekend meal prep
- potluck
- lazy nights
It feeds many people easily.
Final Thoughts
This cheesy baked meatball casserole is one of those recipes that looks impressive but is secretly super easy. Big flavor, simple ingredients, and almost zero effort.