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Classic Meatball Casserole

Classic Meatball Casserole

Classic Meatball Casserole is a hearty dish filled with savory meatballs and vegetables, perfect for any family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 341 kcal

Equipment

  • large bowl
  • skillet
  • casserole dish

Ingredients
  

For the Meatballs

  • 1.5 lbs lean ground beef
  • 1.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon dried minced onion optional
  • 0.5 cup breadcrumbs or panko crumbs or gluten-free bread crumbs

For Cooking

  • 1 tablespoon olive oil or vegetable oil

For the Sauce and Vegetables

  • 3 tablespoon all-purpose flour or 1 ½ tablespoon cornstarch for a gluten-free option
  • 15 oz diced tomatoes with juices 1 can
  • 1 cup water
  • 0.5 teaspoon salt
  • 2 teaspoon granulated sugar
  • 1 teaspoon dried basil leaves or Italian seasoning
  • 1.5 lbs baby potatoes halved
  • 1 cup carrots chopped into 3-inch pieces
  • 1 medium yellow onion chopped into large chunks
  • 2 stalks celery chopped

Instructions
 

Preparation

  • In a large bowl, combine 1½ lbs lean ground beef, 1½ teaspoon salt, ¼ teaspoon black pepper, 1 egg, 1 tablespoon dried minced onion, and ½ cup soft breadcrumbs. Mix gently until just combined and form into 1-inch meatballs.
  • Heat 1 tablespoon cooking oil in a large skillet over medium heat. Add the meatballs and brown on all sides, then remove and set aside.
  • Drain excess fat from the skillet, leaving about 3 tablespoon drippings. Stir in 3 tablespoon flour and cook for 1 minute to make a light roux. Gradually whisk in 1 (15 oz) can diced tomatoes with juices, 1 cup water, ½ teaspoon salt, 2 teaspoon sugar, and 1 teaspoon dried basil. Stir until the sauce thickens slightly.
  • Add 1½ lbs halved baby potatoes, 1 cup chopped carrots, 1 medium yellow onion (chopped), 2 chopped celery stalks, and the browned meatballs. Stir gently to coat everything in the tomato sauce.
  • Transfer mixture to a large casserole dish, cover tightly with foil, and bake at 375°F for 1 hour, or until vegetables are tender and meatballs are fully cooked.
  • Let rest for 5 minutes before serving. Enjoy warm with crusty bread or a side salad.

Notes

Mix the meatball ingredients just until combined so they stay soft and juicy. Cover the dish while baking to keep the tomato sauce from drying out. Let the casserole rest for a few minutes before serving so the sauce thickens slightly. Add a few tablespoons of water if the sauce reduces too much during baking. Leftovers reheat beautifully in the oven or microwave with a splash of water to loosen the sauce. Freeze in individual portions for up to 2 months for quick make-ahead dinners.

Nutrition

Serving: 1casseroleCalories: 341kcalCarbohydrates: 38gProtein: 30gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 98mgSodium: 1071mgPotassium: 1149mgFiber: 5gSugar: 7gVitamin A: 3699IUVitamin C: 32mgCalcium: 87mgIron: 5mg
Keyword baked dish, casserole, classic meatball casserole, Comfort Food, family meal, meatballs
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