Description

Craving a hearty, Italian-inspired dish that’s as fun to make as it is to eat? Say hello to Meatball Roll-Ups! These delicious roll-ups combine tender lasagna noodles, savory meatballs, creamy ricotta, and gooey mozzarella, all smothered in marinara sauce.

Ingredients

This dish comes together with ingredients that create a rich, comforting meal. Here’s what you need and why each matters:

Lasagna Noodles (12, cooked): Form the base for rolling, holding the meatballs and cheese.
Ground Beef or Italian Sausage (1 lb): Provides the savory, meaty filling for the meatballs.
Breadcrumbs (½ cup): Bind the meatballs and add texture.
Grated Parmesan Cheese (¼ cup): Adds nutty, umami flavor to the meatballs.
Egg (1, beaten): Helps bind the meatball mixture.
Italian Seasoning (1 tsp): Infuses the meatballs with classic Italian herbs.
Marinara Sauce (2 cups): Adds moisture and tangy tomato flavor.
Shredded Mozzarella Cheese (1½ cups): Creates a gooey, melty topping.
Ricotta Cheese (½ cup): Adds creamy richness to the roll-ups.
Garlic (2 cloves, minced): Enhances the meatballs with aromatic flavor.
Olive Oil (1 tbsp): Used for browning the meatballs.
Salt (½ tsp): Seasons the meatballs.
Black Pepper (¼ tsp): Adds a subtle kick to the meatballs.

Substitutions and Variations

Noodles: Use gluten-free lasagna noodles or zucchini slices for a low-carb option.
Meat: Swap ground beef or sausage for ground turkey, chicken, or a plant-based meat alternative.
Ricotta: Substitute with cottage cheese or mascarpone for a different creamy texture.
Marinara: Use homemade sauce, arrabbiata for spice, or Alfredo for a creamy twist.
Cheese: Replace mozzarella with provolone or cheddar, or use dairy-free cheese.
Gluten-Free: Use gluten-free breadcrumbs and noodles.

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Instructions

Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the Meatball Mixture:
- In a large bowl, combine 1 lb ground beef or Italian sausage, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 beaten egg, 2 minced garlic cloves, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.
- Mix until well combined, using your hands or a spoon.
Form and Cook the Meatballs:
- Shape the mixture into small meatballs (about 1-inch diameter, yielding 24–36 meatballs).
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Cook the meatballs in batches, turning occasionally, until browned and cooked through (about 6–8 minutes). Set aside on a plate.
Assemble the Roll-Ups:
- Lay the 12 cooked lasagna noodles flat on a clean surface.
- Spread a thin layer of ricotta cheese (about 2 tsp) on each noodle.
- Place 2–3 meatballs on each noodle, near one end.
- Roll up each noodle tightly around the meatballs, keeping the seam side down.
Layer in the Baking Dish:
- Pour 1 cup marinara sauce into the bottom of the greased baking dish, spreading evenly.
- Arrange the lasagna roll-ups seam-side down in the dish.
Top and Bake:
- Pour the remaining 1 cup marinara sauce over the roll-ups.
- Sprinkle 1½ cups shredded mozzarella cheese evenly on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve:
- Let the roll-ups cool for 5 minutes before serving to allow the cheese to set.
- Serve with extra marinara sauce or a sprinkle of fresh parsley, if desired.

Cooking Tips

Cook Noodles Al Dente: Slightly undercook lasagna noodles (about 8–9 minutes) to prevent tearing during rolling.
Even Meatballs: Make meatballs uniform for consistent cooking and easier rolling.
Prevent Sticking: Rinse cooked noodles in cold water and lay flat to avoid sticking while assembling.
Cheese Distribution: Spread ricotta thinly to avoid overpowering the meatballs, and ensure mozzarella covers all roll-ups for a cheesy top.