Baked Mini Turkey Meatball Casserole

Baked Mini Turkey Meatball Casserole,  a delicious Homemade Italian Comfort Food Recipe. Choose your pasta and make the perfect Family Dinner Dish.

What’s the best part about fall? Besides the cooler weather, holidays are just around the corner and of course anything and everything Apple and pumpkin!

And of course don’t forget the Comfort Food.

This is an easy baked pasta recipe that comes together quite quickly even though you may need a couple of extra pots. But it will be worth it.

Perfect turkey mini meatballs cooked to perfection in a delicious homemade sauce, no bottled sauces in this kitchen please.

Toss with cooked pasta, shredded mozzarella and topped with a good helping of freshly grated Parmesan cheese.

How to make a Meatball Casserole

Start by making the meatballs:

• Soak the bread in milk for about 2 or 3 minutes, then squeeze out moisture and crumble.
• In a medium bowl combine the crumbled bread with the ground turkey, parmesan cheese, egg,  and spices, mix well.
• Form the mixture into very small meatballs.

 

• In a large frying pan add 2 tablespoons of olive oil and brown meatballs on all sides. Remove the meatballs and set aside.

• In the same pan add the tomatoes, garlic, spices and water, stir to combine then add the meatballs and gently combine.
• Cook until thickened.

• While the sauce and meatballs are cooking, cook the pasta a little harder than al dent.
• Add the drained pasta to the sauce, combine, pour into a medium-large baking dish, drizzle with a simple white sauce (bought or homemade). You can omit the white sauce but believe me it is sooo good with it.
• Sprinkle with shredded firm mozzarella and freshly grated parmesan cheese.

• Bake for about 15-20 minutes. Let the casserole sit for about 5 minutes before serving.

How to make a simple White Sauce

In a small pot over medium heat melt 1/2 tablespoon of butter, then add 1/2 tablespoon of flour and a pinch of salt, combine with a whisk, add 1/2 cup of milk slowly and continue to stir until very thick.

Why do Meatballs fall apart?

When making meatballs you need to use bread crumbs (usually) and eggs to mind them together. But too much bread crumbs will make them fall apart and not enough won’t hold them together.

How to store The Meatball Casserole

Be sure to wrap the casserole tightly with plastic wrap and refrigerate. It will last up for about three or four days in the fridge.

It can be re-heated in a 325F oven for about 10-15 minutes or until heated throughout.

The casserole can also be frozen, be sure to cool completely (and make sure the baking dish is freezer safe), cover with an airtight freezer safe bag and freeze for up to one to two months.

What is the best past for this Baked Pasta Recipe?

I am going to say whatever pasta you prefer. We like a short ridgy pasta such as mezze penne, rigatoni or even mezze maniche, which I used in this recipe. But if you prefer spaghetti, then sure why not?

When cooking your pasta remember that about two cups of dried pasta will equal almost four cups of cooked.

More Delicious Baked Pasta Recipes

• Baked Creamy Cheesy White Sauce Gnocchi
• Homemade Creamy Baked Pancetta Macaroni
• Baked Macaroni Double Cheese

So if Fall has started to show her lovely face, then why not give a big welcome with this tasty Mini Turkey Meatball Casserole?! The ultimate Comfort Food. Buon Appetito!

Baked Mini Turkey Meatball Casserole

Rosemary Molloy

A delicious Homemade Italian Comfort Food Recipe. Choose your pasta and make the perfect Family Dinner Dish.

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish, Pasta

Cuisine Italian

Servings 6 servings

Calories 418 kcal

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Ingredients

  

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FOR THE TURKEY MEATBALLS

• 2 slices white bread (crusts removed)
• ¼-½ cup milk (I used 2%) (60-120)
• ½ cup parmesan cheese (502 grams)
• 1 pound ground turkey (1/2 kilo)
• 1 large egg
• 1 clove garlic minced
• ½ teaspoon oregano
• ¼ teaspoon dried parsley
• ½ teaspoon salt
• 1-2 dashes pepper

FOR THE TOMATO SAUCE

• 2 tablespoons olive oil
• 2 cans pelati tomatoes (nothing added) (800 grams)
• 1 teaspoon oregano
• 1 teaspoon basil (if you prefer you can use 5-6 fresh basil leaves)
• ¼-½ teaspoon salt
• 1 clove garlic minced
• ½-¾ cup water (59-118 grams)

EXTRAS

• ½ cup shredded firm mozzarella (42 grams)
• ¼ cup freshly grated Parmesan cheese (25 grams)
• ¼-½ cup white sauce (homemade or store bought)
• 4 cups cooked short pasta

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Instructions

 

• FOR THE MEATBALLS
• Soak the bread in milk for about 2 or 3 minutes, then squeeze out moisture and crumble. In a medium bowl combine the crumbled bread with the ground turkey, parmesan cheese, egg,  and spices, mix well. Form the mixture into small meatballs.
• In a large frying pan add 2 tablespoons of olive oil and brown meatballs on all sides. Remove the meatballs and set aside.
• FOR THE SAUCE
• In the same pan add the tomatoes, garlic, spices and water, stir to combine, then add the meatballs and gently combine. Cook until thickened.
• While pasta is cooking pre-heat the oven at 350F (180C) and lightly grease a medium to large baking dish.
• While the sauce and meatballs are cooking, cook the pasta a little harder than al dent. Add the drained pasta to the sauce, gently combine, then pour into the prepared baking dish, drizzle with a simple white sauce (bought or homemade). (You can omit the white sauce but believe me it is sooo good with it). Sprinkle with the shredded firm mozzarella and freshly grated parmesan cheese.
• Bake for about 15-20 minutes. Let sit 5 minutes before serving. 

Notes

To make a simple whit sauce – In a small pot over medium heat melt 1/2 tablespoon of butter, then add 1/2 tablespoon of flour and a pinch of salt, combine with a whisk, add 1/2 cup of milk slowly and continue to stir until very thick.

Be sure to wrap the casserole tightly with plastic wrap and refrigerate. It will last up for about three or four days in the fridge. It can be re-heated in a 325F oven for about 10-15 minutes or until heated throughout.

The casserole can also be frozen, be sure to cool completely (and make sure the baking dish is freezer safe), cover with an airtight freezer safe bag and freeze for up to one to two months.

Nutrition

Calories: 418kcal | Carbohydrates: 44g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 951mg | Potassium: 692mg | Fiber: 5g | Sugar: 7g | Vitamin A: 452IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 4mg

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from April 28, 2015.