This Baked Meatball Casserole with Veggie Egg Topping is a hearty, satisfying dish that combines juicy, flavorful meatballs with a fluffy, cheesy egg topping. It’s packed with protein and vegetables, making it a perfect all-in-one meal for breakfast, brunch, or dinner. The contrast between the tender meatballs and the golden, bubbly egg topping is sure to be a hit with the whole family!
Servings:
4-6 servings
Prep Time:
20 minutes
Cook Time:
30-35 minutes
Total Time:
50-55 minutes
Ingredients:
For the Meatballs:
- 500g ground beef or lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/3 cup breadcrumbs
- 1 egg
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon chopped parsley
For the Topping:
- 4 large eggs
- 1/2 cup milk
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/4 cup spring onion, chopped
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a baking dish or casserole dish with cooking spray or a little olive oil.
Step 2: Make the Meatballs
- In a large mixing bowl, combine ground beef (or lamb), grated onion, minced garlic, breadcrumbs, egg, cumin, paprika, salt, pepper, and chopped parsley.
- Mix everything together using your hands until well combined.
- Shape the mixture into meatballs, about 1.5 inches in diameter. You should have around 12-15 meatballs depending on size.
- Place the meatballs in the prepared casserole dish, arranging them in a single layer.
Step 3: Bake the Meatballs
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they are fully cooked through and browned on the outside.
- While the meatballs are baking, prepare the egg topping.
Step 4: Prepare the Egg Topping
- In a bowl, whisk together the 4 eggs and milk until smooth and well combined.
- Add the chopped red bell pepper, green bell pepper, spring onion, cheese, salt, and pepper to the egg mixture. Stir until everything is evenly distributed.
Step 5: Add the Topping
- Once the meatballs have finished baking, remove the dish from the oven.
- Pour the prepared egg mixture evenly over the meatballs, covering them completely.
- Return the dish to the oven and bake for an additional 15-20 minutes, or until the egg topping is set and golden brown. It should be firm to the touch and lightly browned on top.
Step 6: Serve
- Let the casserole cool for a few minutes before slicing and serving.
- Serve warm, garnished with extra chopped parsley or green onions if desired.
Tips & Variations:
- Spice it up: Add some chili flakes, hot sauce, or diced jalapeños to the egg mixture for a spicy kick.
- Cheese variation: Try different cheeses like mozzarella for a milder flavor or a sharp cheddar for more richness.
- Make ahead: You can prepare the meatballs and egg topping ahead of time and store them in the fridge for up to a day. Simply bake when ready to serve.
- Vegetarian option: Swap the meatballs with veggie patties or a mix of mashed lentils and breadcrumbs for a plant-based version.
Nutrition (Approximate per Serving):
- Calories: 350 kcal
- Protein: 25g
- Carbs: 12g
- Fat: 24g
- Fiber: 2g
- Sugar: 5g
