Description

Craving a hearty, Italian-inspired dish that’s as fun to make as it is to eat? What if you could combine the flavors of meatballs and lasagna into a single, delicious roll-up? Say hello to Meatball Roll-Ups! These savory treats feature tender lasagna noodles wrapped around juicy meatballs and creamy ricotta, baked in marinara sauce and topped with gooey mozzarella. Perfect for family dinners, potlucks, or a cozy night in, they’re a crowd-pleaser that’s both comforting and impressive.

Ingredients

For the Meatball Mixture

Ground Beef or Italian Sausage (1 lb): Provides the hearty, savory base for the meatballs.
Breadcrumbs (½ cup): Bind the meatball mixture and add texture.
Grated Parmesan Cheese (¼ cup): Adds a nutty, umami flavor to the meatballs.
Egg (1, beaten): Helps bind the meatball mixture for a cohesive texture.
Garlic (2 cloves, minced): Infuses the meatballs with aromatic depth.
Italian Seasoning (1 tsp): Brings classic Italian herb flavors (oregano, basil, thyme).
Salt (½ tsp): Enhances the overall flavor.
Black Pepper (¼ tsp): Adds a subtle kick.

For the Roll-Ups

Lasagna Noodles (12, cooked): Form the roll-up structure, holding the filling.
Olive Oil (1 tbsp): Used to cook the meatballs, adding a rich flavor.
Ricotta Cheese (½ cup): Provides a creamy, tangy layer inside the roll-ups.
Marinara Sauce (2 cups): Adds moisture and classic Italian tomato flavor.
Shredded Mozzarella Cheese (1½ cups): Creates a bubbly, golden topping.

Substitutions and Variations

Ground Meat: Use ground turkey, chicken, or a plant-based meat substitute for a lighter or vegetarian option.
Breadcrumbs: Swap with panko, crushed crackers, or gluten-free breadcrumbs.
Parmesan: Replace with Pecorino Romano or nutritional yeast for a dairy-free version.
Egg: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for an egg-free or vegan option.
Ricotta: Substitute with cottage cheese (blended smooth) or vegan ricotta for a dairy-free version.
Marinara Sauce: Use arrabbiata for a spicy kick, Alfredo for a creamy twist, or homemade sauce (blend tomatoes, garlic, and herbs).
Mozzarella: Swap with provolone, cheddar, or vegan mozzarella.
Add-Ins: Mix ¼ cup chopped spinach, mushrooms, or sun-dried tomatoes into the meatball mixture for extra flavor.
Vegan Option: Use plant-based meat, vegan ricotta, vegan mozzarella, nutritional yeast, and a flax egg.
Gluten-Free: Use gluten-free lasagna noodles and breadcrumbs, ensuring marinara sauce is gluten-free.

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Instructions

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
- Tip: Use a glass or ceramic dish for even baking, and ensure it’s deep enough to hold the sauce and roll-ups.
Prepare the Meatball Mixture:
- In a large mixing bowl, combine 1 lb ground beef or Italian sausage, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 beaten egg, 2 cloves minced garlic, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.
- Mix with your hands or a spoon until well combined, about 1–2 minutes.
- Shape the mixture into 24–36 small meatballs (about 1-inch diameter, 2–3 per roll-up).
- Tip: Keep meatballs uniform for even cooking, and wet your hands slightly to prevent sticking while shaping.
Cook the Meatballs:
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the meatballs in batches, avoiding overcrowding, and cook until browned on all sides and cooked through, about 6–8 minutes per batch (internal temperature should reach 160°F/71°C for beef or sausage).
- Transfer the cooked meatballs to a plate and set aside.
- Tip: Turn meatballs gently with tongs for even browning, and drain excess grease on paper towels if needed.
Prepare the Lasagna Noodles:
- Cook 12 lasagna noodles in a large pot of boiling salted water according to package instructions (about 8–10 minutes) until al dente.
- Drain and rinse briefly with cold water to stop cooking. Lay the noodles flat on a clean surface (e.g., parchment paper or a cutting board) to prevent sticking.
- Tip: Add a splash of olive oil to the boiling water to prevent noodles from sticking, and handle gently to avoid tearing.
Assemble the Roll-Ups:
- Spread about 1 tsp ricotta cheese (from ½ cup total) evenly over each lasagna noodle, covering the length thinly.
- Place 2–3 cooked meatballs near one end of each noodle, spacing them evenly.
- Roll up each noodle tightly around the meatballs, starting from the meatball end, to form a compact roll-up.
- Tip: Spread ricotta thinly to avoid oozing, and roll firmly but gently to keep the meatballs in place.
Arrange in Baking Dish:
- Pour 1 cup marinara sauce into the bottom of the greased 9×13-inch baking dish, spreading evenly.
- Place the roll-ups seam-side down in the dish, arranging them snugly in rows (3–4 across).
- Tip: Ensure the seam is down to prevent unrolling, and fit roll-ups closely to maintain shape during baking.
Top and Bake:
- Pour the remaining 1 cup marinara sauce evenly over the roll-ups, covering all exposed noodles to keep them moist.
- Sprinkle 1½ cups shredded mozzarella cheese evenly over the 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.
- Tip: Tent the foil to avoid sticking to the cheese, and check for bubbling sauce to ensure the dish is heated through.
Serve:
- Let the roll-ups cool for 5 minutes to set, making them easier to serve.
- Use a spatula to transfer 2 roll-ups per plate, spooning extra sauce from the dish over the top.
- Optionally garnish with fresh parsley, grated Parmesan, or red pepper flakes for a spicy kick.
- Tip: Serve with garlic bread, a side salad, or roasted vegetables for a complete Italian-inspired meal.