▢24 ounces frozen cooked meatballs see note
▢1 (24 ounce) jar marinara sauce use your favorite brand
▢2 cups shredded mozzarella
INSTRUCTIONS
Preheat your oven to 375F and move the rack to the middle position.
Grease a 9×13 casserole dish (I use Pam cooking spray) and add the frozen meatballs in an even layer. If using thawed cooked meatballs, skip to step 4.
Bake the meatballs 20 minutes, then take the casserole dish out of the oven.
Pour the marinara sauce over the meatballs and stir/toss until combined. Spread in an even layer, then sprinkle the cheese over top.
Return the meatballs to the oven for another 15-20 minutes or until hot and bubbly (meatballs should be 160F in the middle). Optional: broil the cheese for a few minutes to brown it.
NOTES
This recipe is based on 1″ frozen cooked meatballs. If your frozen meatballs are much larger, you may need to increase cook time. If in doubt, for step 3, follow the oven directions that are printed on your package of meatballs, and then continue on with the recipe as normal. You can use cooked homemade meatballs if you prefer, just ensure they’re 160F in the middle prior to serving.
The serving size is based on a 24 oz. bag of frozen meatballs where everyone gets about 5-6 meatballs each (approx. 45 1-inch meatballs total). You can definitely use however many meatballs you want – this is a very flexible recipe. If you’re making this with fewer meatballs, you could always add less sauce and cheese and bake it in an 8×8 vs. a 9×13.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
NUTRITION
Calories: 328kcal
Carbohydrates: 5g
Protein: 22g
Fat: 25g
Saturated Fat: 10g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Cholesterol: 83mg
Sodium: 626mg
Potassium: 518mg
Fiber: 1g
Sugar: 3g
Vitamin A: 563IU
Vitamin C: 7mg
Calcium: 165mg
Iron: 2mg
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