Instructions
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine ground meat, onion, garlic, breadcrumbs, egg, cumin, paprika, parsley, salt, and pepper. Mix well and shape into meatballs.
3. Place the meatballs in a greased baking dish in a single layer.
4. In a separate bowl, whisk the eggs with milk until well combined.
5. Add chopped bell peppers, spring onion, shredded cheese, salt, and pepper into the egg mixture and stir well.
6. Pour the egg mixture evenly over the meatballs in the baking dish.
7. Bake in the oven for 30-35 minutes or until the top is golden and set, and the meatballs are fully cooked.
8. Let it cool for a few minutes before serving. Slice and serve warm.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 390 kcal | Servings: 4 servings
Tips:
– You can prepare the meatballs in advance and refrigerate for quick assembly.
– Add a pinch of chili flakes to the egg mixture if you like a little heat.
– Swap cheese types for a different flavor — gouda or pepper jack work great.
– Serve with a fresh salad or crusty bread for a complete meal.
Conclusion:
This Baked Meatball Casserole with Veggie Egg Topping is perfect when you want something easy yet nourishing and flavorful. It’s a smart, satisfying way to feed a family or guests with minimal fuss and maximum flavor. The golden crust and vibrant veggies make every bite feel special.
