The Perfect Meatball Casserole
Making meatballs has always been a tedious job. It’s up there with frying chicken. Difficult task. Making the meatball is not that hard. Throw your ingredients together and make the meatballs. Kinda like how you make snowballs if you live up North, but for us, in the South, we made mud balls. And actually had war with these balls. You can find this childhood story in the Red Dirt Road Series: War, Worms, and the Red Dirt Road.
Back to making those meatballs. The difficult part is always finding the right ingredients to make them juicy, flavorful, and with the right texture. Store-bought meatballs all have that same mushy, cardboard texture and most taste the same. Sorta like the one you get out of a can. I’m not going to name-call brands, but my kids grew up on these things.
The original recipes come from @isaveA2Z Jennifer: https://pin.it/ujdpecbqrlrmhh I changed the pork sausage to Italian sausage only because I couldn’t remember what the recipe called for. I had forgotten my list at home. Was not even thinking of hot spicy pork sausage when I went to the store. The combination of the Italian sausage and hamburger meat with all the cheese and sauce was a family favorite. The extra fat in the beef gave it a juicy texture. By far the BEST meatball you will ever make.
On low-carb days, I eat with a salad or zoodles. You can find these in the frozen food departments for us lazy ones who don’t have the patience to drag out the spiral cutter. On carb days I added this to my sweet potato and oh my goodness. It was out of this world.
