How to make creamy meatball and spinach casserole

Emma Blecker

Contributing Writer

For a wonderful way to use up any leftover frozen meatballs with some deliciously fresh and flavorful ingredients, look no further than this outstanding recipe for creamy meatball and spinach casserole. This recipe is packed with some of our favorite ingredients; spinach, sour cream, mozzarella, and tomato sauce, all topped off with a fluffy layer of biscuits. It really doesn't get much better than that!

You can also use your own homemade fresh meatballs in this recipe, as long as you quickly cook them in a frying pan beforehand for 5-10 minutes. The combination of hearty meatballs, melted mozzarella cheese, fresh spinach and sweet basil, creamy tomato sauce and a warm biscuit crust makes this a dinner that requires little more on the table. A wholesome family meal if we've ever seen one!

MSPhotographic

Creamy Meatball and Spinach Casserole

5 minutes

20 minutes

25 minutes

30 oz (850g) frozen meatballs, thawed (or freshly made, cooked)

2 14 oz (400g) Jars of tomato sauce

18 oz (510g) baby spinach, roughly chopped

1/2 bunch fresh basil, chopped (or 2-3 teaspoons of dried)

8 oz (225g) sour cream

10 oz (285g) mozzarella cheese, grated

16 oz (450g) package of refrigerated biscuits

1/2 teaspoon salt

1/2 teaspoon black pepper

Preheat your oven to 400°F (204°C) and lightly grease an 8" (2-quart) casserole dish. Place the meatballs into the bottom of the casserole dish and pour the tomato sauce and basil on top. Stir until the meatballs are well-coated

In a medium-sized bowl, combine the spinach, sour cream, mozzarella cheese, salt and pepper. Pour this mixture over the meatballs.

Cut each of the refrigerated biscuits in half and place them in an even layer over the casserole filling. Place the casserole, uncovered into the oven for 20 minutes, or until the biscuits are golden brown.

Pro tip: For a richer texture, replace the sour cream with cream cheese. Feel free to through in a handful of chopped tomato along with the spinach for an extra kick of acid!

Resources Banner Image Source

Print this recipe