Meatball Parm Casserole

• Gluten free

• Meat

  • 1 lb Ground turkey
  • 1 lb Italian sausage

• Produce

  • 2 tsp Basil, dried
  • 2 tsp Garlic, dried
  • 2 tsp Onion, dried
  • 1 Zucchini

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup No sugar added tomato sauce

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 8 oz Cheese
  • 1 cup Mozzarella
  • 1/3 cup Parmesan

Found on joyfilledeats.com

Description

Ingredients

• 1 lb ground turkey
• 1 lb Italian sausage
• 1 cup shredded mozzarella
• 1/3 cup grated or shredded parmesan
• 1 shredded zucchini
• 1 egg
• 2 tsp dried minced onion
• 2 tsp dried minced garlic
• 2 tsp dried basil
• 1 tsp salt
• 1 cup no sugar added tomato sauce
• 8 oz shredded cheese (I used a two cheese pizza blend of mozzarella and provolone)

Directions

• Preheat oven to 400. Spray a casserole dish with cooking spray
• Combine all the ingredients for the meatballs and mix throughly. Make about 24 meatballs and put them in the casserole dish. Bake for 30 minutes or until the meatballs are cooked through. Carefully drain the cooking liquid from the casserole dish.
• Top with the tomato sauce and cheese. Bake for an additional 10-15 minutes or until the cheese is melted. I broiled for 3-4 minutes at the end to toast the cheese. Watch it carefully if you put it under the broiler. The cheese can burn easily.