Preparing the Meatballs:
1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped onion, parsley, salt, and pepper.
2. Mix well until all ingredients are thoroughly combined.
3. Form the mixture into small meatballs, about 1 inch in diameter.
Cooking the Meatballs:
4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
5. Add the meatballs in batches and cook until they are browned on all sides. They don’t need to be cooked through, as they will cook further in the casserole.
6. Remove the browned meatballs from the skillet and set them aside.
Preparing the Casserole:
7. Preheat your oven to 350°F (175°C).
8. In the same skillet, add the remaining 1 tablespoon of olive oil.
9. Add the sliced onion and cook until softened, about 5 minutes.
10. Add the minced garlic and cook for another 1 minute.
11. Stir in the chopped cabbage, diced tomatoes (with their juice), beef broth, tomato sauce, thyme, paprika, salt, and pepper.
12. Cook for about 10 minutes, until the cabbage starts to soften.
Assembling and Baking:
13. In a large baking dish, spread half of the cabbage mixture on the bottom.
14. Arrange the browned meatballs on top of the cabbage layer.
15. Cover the meatballs with the remaining cabbage mixture.
16. Cover the baking dish with aluminum foil.
Baking:
17. Bake in the preheated oven for 45-50 minutes, until the meatballs are cooked through and the cabbage is tender.
18. Remove the foil and bake for an additional 10-15 minutes to allow the top to brown slightly.
Serving:
19. Let the casserole rest for a few minutes before serving.
20. Serve hot, garnished with additional chopped parsley if desired.
Enjoy your hearty and comforting Casserole with Meatballs and Cabbage!
