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Cheesy Rosemary Meatball Bake

 
One serving costs about $1.91

$1.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner
spoonacular Score:46%

Spoonacular Score: 46%

 

Cheesy Rosemary Meatball Bake might be just the main course you are searching for. One serving contains 475 calories, 22g of protein, and 34g of fat. This recipe serves 8 and costs $1.84 per serving. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. If you have garlic, basil, garlic, and a few other ingredients on hand, you can make it. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. Try Meatball Sub Cheesy Bread, Cheesy Meatball Skillet, and Cheesy Meatball Soup for similar recipes.

Ingredients

Servings:
0.25 tsps
0.25 tsps black pepper
black pepper
0.5 cups
0.5 cups bread crumbs
bread crumbs
1 Can
1 Can canned tomatoes
canned tomatoes
0.5 cups
0.5 cups cheese
cheese
0.5 tsps
0.5 tsps cumin
cumin
1 tsp
1 tsp dried thyme
dried thyme
1 large
1 large egg
egg
0.17 Tbs
0.17 Tbs fresh basil
fresh basil
2 sprigs
2 sprigs fresh rosemary
fresh rosemary
0.22 cloves
0.22 cloves garlic
garlic
0.33 cloves
0.33 cloves garlic
garlic
0.25 cups
0.25 cups green bell peppers
green bell peppers
1 lb
1 lb ground beef
ground beef
0.5 lb
0.5 lb ground sausage
ground sausage
0.5 cups
0.5 cups heavy cream
heavy cream
0.75 tsps
0.75 tsps kosher salt
kosher salt
8 oz
8 oz mushrooms
mushrooms
1 Tbs
1 Tbs olive oil
olive oil
2 Tbs
2 Tbs olive oil
olive oil
1 small
1 small onion
onion
2 tsps
2 tsps raw sugar
raw sugar
0.25 tsps
0.25 tsps red pepper flakes
red pepper flakes
some
some salt and pepper
salt and pepper
1
1  shallot
shallot
4 oz
4 oz fresh shredded mozzarella
fresh shredded mozzarella
1 small can
1 small can canned tomato paste
canned tomato paste
0.5 cups
0.5 cups wine
wine
4 Tbs
4 Tbs fresh mozerella
fresh mozerella
some
some to finish
to finish
0.25 tsps black pepper
0.25 tsps
black pepper
0.5 cups bread crumbs
0.5 cups
bread crumbs
1 Can canned tomatoes
1 Can
canned tomatoes
0.5 cups cheese
0.5 cups
cheese
0.5 tsps cumin
0.5 tsps
cumin
1 tsp dried thyme
1 tsp
dried thyme
1 large egg
1 large
egg
0.17 Tbs fresh basil
0.17 Tbs
fresh basil
2 sprigs fresh rosemary
2 sprigs
fresh rosemary
0.22 cloves garlic
0.22 cloves
garlic
0.33 cloves garlic
0.33 cloves
garlic
0.25 cups green bell peppers
0.25 cups
green bell peppers
1 lb ground beef
1 lb
ground beef
0.5 lb ground sausage
0.5 lb
ground sausage
0.5 cups heavy cream
0.5 cups
heavy cream
0.75 tsps kosher salt
0.75 tsps
kosher salt
8 oz mushrooms
8 oz
mushrooms
1 Tbs olive oil
1 Tbs
olive oil
2 Tbs olive oil
2 Tbs
olive oil
1 small onion
1 small
onion
2 tsps raw sugar
2 tsps
raw sugar
0.25 tsps red pepper flakes
0.25 tsps
red pepper flakes
some salt and pepper
some
salt and pepper
1  shallot
1
shallot
4 oz fresh shredded mozzarella
4 oz
fresh shredded mozzarella
1 small can canned tomato paste
1 small can
canned tomato paste
0.5 cups wine
0.5 cups
wine
4 Tbs fresh mozerella
4 Tbs
fresh mozerella
some to finish
some
to finish

Equipment

mixing bowl
mixing bowl
frying pan
frying pan
oven
oven
mixing bowl
mixing bowl
frying pan
frying pan
oven
oven


Instructions

  1. For the sauce
  2. Heat olive oil in large oven proof skillet over medium high heat. Add the onion, mushroom and pepper and saut till softened about 3-4 minutes. Add the garlic and cook for an additional minute. Add the crushed tomatoes, tomato paste, red pepper, sugar, cumin, salt and pepper. Stir and reduce heat to medium low - allow to cook down while making the meat balls will thicken. Remove from the heat and place in a bowl add the cream.
  3. For the meatballs
  4. In a large mixing bowl, combine the ground meat, bread crumbs, shallot, thyme, rosemary, parmesan, garlic, egg, salt and pepper. Using your hands, mix ingredients together until well combined. Form into 1 inch meatballs.
  5. In the skillet that the sauce was cooked in, heat olive oil over medium high heat. Cook meatballs (may need to cook in batches) turning occasionally. The meatballs may stick to the skillet a little and that is ok will deglaze in a moment. Once meatballs are browned on all sides, remove meatballs to the same bowl that the sauce is in.
  6. Turn the burner up to medium high. When skillet is hot, add wine (can substitute chicken or beef broth). Scrape the browned bits from the bottom of the pan and allow the wine to bubbly and reduce by about half (5 mins). Remove skillet from the heat and add the bowl of sauce and meatballs to the skillet.
  7. To finish:
  8. Preheat the oven to 400. Sprinkle the mozerella and paremesean over the top of the meatballs and sauce and bake until heated through and cheese is melted and bubbly about 15 minutes. Garnish with fresh basil. Serve warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.91
Ingredient
¼ teaspoons black pepper
½ cups bread crumbs
1 Can canned tomatoes
½ Cups cheese
½ teaspoons cumin
1 teaspoon dried thyme
1 large egg
⅔ Tbs fresh basil
2 sprigs fresh rosemary
2 cloves garlic
3 cloves garlic
¼ Cups green bell peppers
1 pound ground beef
½ pounds ground sausage
½ Cups heavy cream
8 ounces mushrooms
1 Tb olive oil
2 Tbs olive oil
1 small onion
2 teaspoons raw sugar
¼ teaspoons red pepper flakes
1 shallot
4 ounces fresh shredded mozzarella
1 small can canned tomato paste
½ Cups wine
Price
$0.01
$0.21
$0.88
$0.61
$0.07
$0.16
$0.31
$0.07
$0.03
$0.13
$0.20
$0.11
$3.52
$2.02
$0.65
$1.26
$0.17
$0.33
$0.15
$0.08
$0.03
$0.14
$1.74
$0.67
$1.75
$15.29

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • get more price tips

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • get more green tips
Disclaimer

Nutritional Information

Quickview
503 Calories
24g Protein
36g Total Fat
18g Carbs
10% Health Score
Limit These
Calories
503
25%

Fat
36g
56%

  Saturated Fat
14g
92%

Carbohydrates
18g
6%

  Sugar
8g
9%

Cholesterol
126mg
42%

Sodium
1068mg
46%

Alcohol
1g
9%

Get Enough Of These
Protein
24g
48%

Vitamin B3
6mg
33%

Vitamin B12
1µg
33%

Phosphorus
319mg
32%

Zinc
4mg
29%

Selenium
20µg
29%

Vitamin B2
0.45mg
26%

Vitamin B6
0.52mg
26%

Potassium
791mg
23%

Iron
3mg
22%

Calcium
200mg
20%

Vitamin E
2mg
20%

Vitamin C
15mg
19%

Vitamin A
934IU
19%

Copper
0.36mg
18%

Vitamin B1
0.27mg
18%

Manganese
0.35mg
18%

Vitamin K
14µg
14%

Vitamin B5
1mg
13%

Magnesium
50mg
13%

Fiber
2g
12%

Folate
35µg
9%

Vitamin D
0.83µg
6%

covered percent of daily need

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