Ground Beef Meatball Biscuit Casserole with Marinara Cheese
A hearty one-dish comfort meal that combines savory beef meatballs in tangy marinara sauce topped with fluffy refrigerated biscuits and melted cheese. Perfect for busy weeknight dinners when you need something filling that the whole family will love. The biscuit topping creates a satisfying contrast to the saucy meatballs below, making it feel like a complete meal in every bite. This version uses convenient store-bought biscuits to keep prep time minimal while delivering maximum comfort food appeal.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Combine ground beef, breadcrumbs, and beaten egg in mixing bowl
- 3
Form mixture into meatballs
- 4
Arrange meatballs in baking dish and pour marinara sauce over them
- 5
Bake for 20 minutes then remove from oven
- 6
Top with biscuit dough and shredded cheese
- 7
Return to oven and bake for another 10 minutes or until biscuits are golden brown
- 8
Let cool for a few minutes before serving
Tips
Make uniform meatballs by using a cookie scoop to portion the meat mixture evenly for consistent cooking.
Use parchment paper in your baking dish for easier cleanup and to prevent sticking.
Let the casserole rest 5 minutes after baking so the cheese sets and makes serving cleaner.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble without biscuits, cover and refrigerate up to 1 day, add biscuits before baking
Serve hot directly from baking dish with simple side salad
Common Mistakes
Don't skip the resting time after baking to avoid messy servings
Avoid overbaking biscuits by checking for golden color at minimum time
Substitutions
FAQ
Can I freeze this casserole?
Yes, assemble without biscuits and freeze up to 3 months. Thaw overnight then add biscuits and bake as directed.
What if my biscuits brown too quickly?
Cover loosely with foil for remaining bake time to prevent over-browning while ensuring meatballs cook through.
Can I make my own meatballs ahead?
Yes, form meatballs up to 1 day ahead and refrigerate covered, or freeze formed meatballs up to 1 month.