Food Network Chefs' Top Casserole Recipe Videos

Ingredients

• 0.5 lb Ground Beef (80% lean)
• 0.5 lb Ground Pork (regular fat content)
• 0.5 cup Breadcrumbs (plain, fine)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Fresh Parsley (chopped)
• 2 large Eggs (room temperature)
• 5 cloves Garlic (minced; 3 for meatballs, 2 for sauce)
• 1.5 tsp Salt (divided between meatballs, sauce, palinta)
• 0.75 tsp Black Pepper (freshly ground)
• 2 tbsp Milk (whole milk, for meatball binding)
• 2 tbsp Olive Oil (extra‑virgin, for sauce)
• 1 tbsp Fresh Oregano (torn leaves)
• 1 tbsp Fresh Basil (torn leaves)
• 1 28 oz Canned Diced Tomatoes (drained)
• 4 tbsp Unsalted Butter (for palinta base)
• 1 medium Onion (thinly sliced)
• 4 cup Chicken Stock (low‑sodium)
• 1 cup Water
• 2 cup Coarse Cornmeal (for palinta)
• 1 cup Heavy Cream (for palinta richness)
• 1 cup Whole Milk Ricotta (full‑fat)
• 0.25 cup Parmesan Cheese (topping) (grated)

Instructions

1. Combine Meatball Ingredients

   In a large mixing bowl combine ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, eggs, minced garlic, salt, pepper, and milk. Mix with clean hands until the mixture is uniform and no dry crumbs remain.

   Time: PT15M

2. Form Meatballs

   Using an ice‑cream scoop (or 2‑tbsp measure), portion the mixture into 20 equal balls and place them on a plate.

   Time: PT10M

3. Prepare Tomato‑Garlic Sauce

   In the same oven‑safe skillet, drizzle olive oil, add torn oregano and basil leaves, then sprinkle the remaining minced garlic. Cook 1‑2 minutes until fragrant, add drained diced tomatoes, season with salt and pepper, and stir to combine.

   Time: PT5M

4. Bake Meatballs in Sauce

   Nestle the raw meatballs into the tomato sauce, ensuring they are mostly submerged. Transfer the skillet to a preheated oven and bake at 425°F for 15 minutes.

   Time: PT15M

   Temperature: 425°F

5. Make Palinta Base

   In a large pot, melt butter over medium heat. Add thinly sliced onion, minced garlic, and minced oregano; sauté 5 minutes until softened. Add chicken stock and water, bring to a boil, then whisk in coarse cornmeal gradually. Reduce heat and cook, stirring frequently, for 20 minutes until thick and creamy.

   Time: PT30M

6. Enrich Palinta

   Stir heavy cream, whole‑milk ricotta, and additional grated Parmesan into the hot palinta. Season with salt and pepper to taste, and cook another 5 minutes until fully incorporated.

   Time: PT5M

7. Assemble the Casserole

   Remove the skillet from the oven. Spread the creamy palinta evenly in the bottom of the skillet (or transfer to a 9×13‑inch casserole dish). Using a slotted spoon, arrange the baked meatballs on top of the palinta. Sprinkle the remaining Parmesan over everything. Set the reserved tomato sauce aside for later pouring.

   Time: PT10M

8. Final Bake

   Preheat the oven to 425°F (if not already). Pour the reserved tomato‑garlic sauce over the assembled casserole, cover loosely with foil, and bake for 40 minutes uncovered until the top is golden and the sauce is bubbling.

   Time: PT40M

   Temperature: 425°F

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g