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MILLION DOLLAR MEATBALL PASTA CASSEROLE
#casserolerecipe #catherinesplates #dinner
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Hello everyone and welcome back. It is
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summertime and I know you guys like to
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make cool refreshing things throughout
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the summer, but you got to make a
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full-blown meal also and it is that day
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for that. I am going to be making a
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pasta and meatball casserole. We're
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going to be using these little vitellini
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pasta, which is a very short kind of a
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macaroni, very short. I'll show you
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those here in just a minute. We're going
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to make some meatballs. It's a really
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easy five ingredients for the meatballs.
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So, it's it's nothing to make. We're
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going to roll them, cook them. We're
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going to put kind of everything together
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with a creamy sauce, some spinach. This
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recipe
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I was inspired to make for Joseph and
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Megan. Now, they always get half and we
0:50
get the other half because they can't
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get it all, okay? Because we got to eat
0:54
two. But it's taken me some time to
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learn what Megan likes to eat because
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she's new to the family. She married
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Joseph about 7 months ago. This recipe
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fits the bill. I asked.
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All right, you guys. Let's go ahead and
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get started. I'm waiting for my water on
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the back burner to come to a boil. So,
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all you have to do is just cook your
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pasta and be done with that. And then,
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in the meantime, let's go ahead and make
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those little meatballs. This is a
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wonderful, wonderful dish to make.
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It's got everything in it. I mean, it is
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a full-blown meal. It will take care of
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any kind of comfort classic meals you
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are looking for. Okay,
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medium bowl. One pound of ground beef,
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one egg. We've got two teaspoon of
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minced garlic,
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some black pepper, and some Italian
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seasoning. And then we'll add some salt
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to kind of adjust any of the flavorings
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there. All right. And then we're going
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to mix this up. All right. Once your
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water comes to a boil in a large pot,
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I'm just going to remove the lid because
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that makes it come to a boil faster.
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We're going to add in some salt cuz you
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want to season every layer.
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About half a tablespoon.
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Flavor that water, you guys.
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Let me show you these pasta right here.
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Dillini. Y'all see how small those are?
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That's what we're looking at. You want
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16 oz. Now, it's not to say that you
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don't have to use a different type of
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pasta, but for this recipe, I would
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definitely use a small type of pasta.
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You put all these in.
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We're going to cook these per the
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directions on the back of the pack until
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it is all dente.
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And generally takes about 8 to 10
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minutes for this pasta here.
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I'm going to give it a little stir. Make
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sure nothing's sticking. If you do that
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for about 30 seconds, it'll be fine. And
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then come back and check it every so
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often.
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I'm going to give it the 8 minutes and
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I'm going to check it.
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You want to have enough bite to the
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pasta. It'll finish cooking in the oven.
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This is a casserole.
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All right, I got my gloves on. Now, I
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have one tablespoon of minced onion in
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there. I went in with a/ quart teaspoon
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of black pepper, one teaspoon of Italian
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seasoning, two teaspoon of minced
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garlic, and one pound of ground beef.
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And then we're just going to mix this
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all together.
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And then we're going to form small
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little meatballs.
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All right, let's form some meatballs.
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Just take a little bit,
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about a tablespoon. We're going to make
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these small. And then we're just going
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to roll them. Get a nice form on them.
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Nice solid. Then we'll just put them on
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a plate for right now. Then we'll just
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keep doing that till we use all the
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ground beef.
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Sometimes you need a really good pasta
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dish.
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Now, I think I have a quarter Italian in
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me. My grandmother was full Italian,
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so I definitely get it from her.
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All right, let's see how many we have.
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Four, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14,
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15, 16, 17, 18, 19, 20, 21, 22
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meatballs. To fry up the meatballs, I
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have 2 tablespoon of butter in a medium
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skillet over mediumigh heat. I just want
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to melt the butter, get it nice and
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sizzly. That way we can get a nice crust
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on the meatballs.
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All right, take the meatballs and place
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them in. I think what I'm going to do is
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put the whole plate in upside down.
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We're going to let these sit and get
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nice and brown on the bottom. We'll flip
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them over, get them nice and brown on
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the other side, and then rotate them
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around until the meatballs are
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thoroughly cooked throughout. And we
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want a 165° temperature on the inside of
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the meatball. Or you could just take
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one, cut it in half, and make sure it's
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done on the inside. All right, remember
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we're keeping this simply delicious.
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Make sure you have a plate ready to
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remove the meatballs once they're done.
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All right, this is the color that you
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want on your meatballs.
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I'm going to turn them all over and then
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cook the other side. I put a lid on top
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of the meatballs just to kind of help
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steam them once they get all nice and
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golden brown in there to kind of finish
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cooking them off. And then I just use a
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thermometer every now and then and just
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check the temperature on them.
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All right, I'm checking the meatballs.
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As you can see, they're done. We're
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going to remove them from the pan, put
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them on a plate.
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Oh, they smell so delicious.
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Woo! Look at those.
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Set them aside. What we're going to do
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now is melt 2 tablespoon of butter in
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the same skillet over the medium high
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heat.
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Now, you're going to want to whisk for
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this. And then go ahead and grab 2
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tablebspoon of flour.
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Once the butter is melted, we're going
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to sprinkle in the flour.
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I'm going to go get my silicone whisk.
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Then we're going to whisk this together
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for about 1 minute. What that'll do is
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cook out the rawness of the flour and
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help us make that r.
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Get all those little bits into that rue.
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It's all flavor.
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We're going to take two cups of milk.
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We're going to whisk it in. Pouring
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slowly.
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We're going to sprinkle garlic powder
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right across the top.
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Give it some flavor.
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Some onion powder.
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Some black pepper. About a/4 teaspoon to
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a half a teaspoon of each one. And we'll
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just blend that in.
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We're just looking to have this thicken
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up. All right. Once it starts boiling,
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we're going to go ahead and turn off the
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heat.
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Then we're going to add in some cheese.
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I'm going to grate one cup of sharp
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cheddar cheese,
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one cup mozzarella cheese,
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and then we're going to shred half a cup
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of Parmesan.
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Now, what we're going to do is place
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half of each cheese into the sauce.
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And then we're going to blend it in till
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it's nice and smooth.
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Just use your same whisk.
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The heat from the sauce in the pan will
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help melt that cheese.
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Yeah. Did y'all see that cheese?
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We got to add some spinach, you guys.
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Two handfuls.
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Now, if you want to chop these up,
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that's totally fine. They're going to
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wilt down in there. Let's get my
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sunshine.
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Let's fold the spinach in.
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Now, we're going to add this to the big
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pot that had our pasta in it. All right.
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To the diddilini that we drained that's
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been cooked, we're going to add in one
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cup of chicken broth.
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We're going to add our creamy cheesy
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spinach mixture.
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And then we're going to blend that all
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together.
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It's nice and creamy in there.
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I tasted that pasta. Make sure you all
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salt. It makes it really good. It
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>> is good.
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>> Yep. Now, once we get everything mixed
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together,
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grab a fork. Just give it a try.
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That's delicious.
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Now, what we're going to do is fold in
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the meatballs.
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All
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right. This will help prevent the
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meatballs from breaking up when you're
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mixing everything else together.
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Oo, look how creamy that is.
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Once we get the meatballs mixed in,
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you're going to get your 9 by13 baking
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dish.
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Spray the 9 by13 baking dish with some
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cooking spray.
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Y'all are always interested in the stuff
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I use. This bottle right here. I have
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two different ones I use for the avocado
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oil and one for the olive oil. You can
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find these on my website,
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katherine'splates.com. Just go into the
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cookbooks and store items and you can go
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down to the Amazon links and go in
10:16
there. You can find everything that I
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cook with for the most part. Anyway,
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bring your mixture. Dump it in.
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Spread it evenly.
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I'm going to push the meatballs around
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so that when people scoop this, there's
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ball there's meatballs everywhere.
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Right.
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All right. Remember that rest of that
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cheese. Let's get it. Parmesan right
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across the top.
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mozzarella, whatever had left of that.
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The cheddar cheese, I use the sharp, and
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the rest,
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cracked black pepper.
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I'm going to place this in the oven. I
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have it preheated at 375°.
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We're going to bake this for about 15 to
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20 minutes until that cheese is nice and
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melted and golden brown and we got a
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little bubbly going on inside the
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casserole. I'll be back. We got to scoop
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this out and give it a try.
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Here it is. Comfort food to the max.
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That'll take care of that craving.
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Italian flavors.
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I'm just going right in right here.
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See that meatball? Yeah.
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Look at how creamy that is.
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Let's plate it up.
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Let's grab a fork and give that a try.
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I'm all about that meatball.
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That is delicious.
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Nice and creamy. Those meatballs, we
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flavored them before we even made them
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and then it picked up all those other
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flavors.
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Thumbs up, you guys. Make sure you
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comment down below what you think and
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make sure you hype this video, share
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this video, thumbs up. I'll see y'all on
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the next episode. I hope Megan and
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Joseph love this one. Bye.
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