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Meatball Casserole

A cheat way of making a delicious meal in a minimum amount of time.
Course dinner, Lunch
Cuisine Mediterranean
Keyword bake, bechamel sauce, fast, garlic, herbs, meatballs, mozzarella, oregano, paprika, tomatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 People
Author Cooks In Spain
Cost 10 euros

Equipment

  • Oven proof dish
  • Jug
  • knife
  • Oven
  • Spoon

Ingredients

  • 1 large Packet of meatballs - Mine had 24 in the pack
  • 1 jar Ready cooked potatoes
  • 1 410g Tin of chopped tomatoes (drain some of the liquid off)
  • 1 Carton Fritada Pisto (380g)
  • 1 Clove Garlic - grated
  • 2 dessert Spoons - Tomate Frito (it is a pureed/condensed tomato sauce)
  • Sprinkle Smoked Paprika
  • Dried Oregano
  • Salt and pepper
  • 1 Carton Bechamel sauce (200 ml)
  • 1 Bag Ready grated Mozzarella cheese
  • Splash Red wine

Instructions

  • Arrange meatballs and sliced potatoes in an oven proof dish
  • Next, in a jug or bowl, add your tin of chopped tomatoes (drain them a little to remove excess liquid). Then add a box of Fritada, 2 dessert spoons of tomate frito, S&P, and grate in a clove of garlic. Finally add a sprinkle of oregano and a sprinkle of paprika. I like the smoked one, Pimenton Vera. Give it a stir. I also added splash of red wine.
  • Pour the tomato mixture over the meatballs and potatoes
  • Pour over the Bechamel sauce and spread it over the tomatoes
  • Add a sprinkle of Oregano, add your grated cheese to the top and a final sprinkle of Oregano.
  • If making ahead, refrigerate until you are ready to bake later in the day.
  • Bake at the bottom of a pre-heated oven (200 deg C) oven, for around 50 minutes to an hour, until cooked through and golden on top.