Ingredients
Scale
For the Meatballs:
- 1 pound ground beef (85% lean)
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 1/2 cups acini di pepe pasta (or other tiny pasta like orzo)
- 4 cups chopped escarole (about 1 small head)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 3 tablespoons melted butter
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Combine ground beef, breadcrumbs, parmesan, egg, garlic, oregano, salt, and pepper in a large bowl. Mix with your hands until just combined—don’t overwork the meat.
- Roll into small meatballs, about 3/4 inch in diameter. You should get about 40-50 mini meatballs. Set them aside on a plate.
- Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the acini di pepe pasta and cook for 6-7 minutes, stirring occasionally, until the pasta is about 75% cooked. It will finish cooking in the oven.
- Stir in the chopped escarole and let it wilt for 2-3 minutes. The greens will reduce significantly.
- Remove from heat and stir in the mozzarella, parmesan, and Italian seasoning. Taste and add salt and pepper as needed. The mixture should be slightly soupy.
- Pour half of the pasta mixture into your prepared baking dish and spread it evenly.
- Nestle the raw meatballs into the mixture, spacing them somewhat evenly. They’ll sink in a bit, which is perfect.
- Pour the remaining pasta mixture over the top, covering most of the meatballs.
- In a small bowl, combine panko breadcrumbs, parmesan cheese, melted butter, and garlic powder. Mix until the breadcrumbs are evenly coated with butter.
- Sprinkle the breadcrumb mixture evenly over the entire casserole.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the breadcrumbs are golden brown and the meatballs are cooked through (internal temperature of 160°F).
- Let the casserole rest for 5-10 minutes before serving. This helps it set up and makes it easier to portion.
- If you can’t find escarole, spinach or chopped kale work well as substitutes. Just use about the same volume of greens.
- You can make your own meatballs ahead of time and refrigerate them for up to 24 hours before assembling the casserole.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
