Old-fashioned meatball casserole, a comforting classic, combines tender meatballs with hearty potatoes and vibrant carrots, all bathing in a rich tomato sauce. It’s the kind of dish that fills your home with the delightful aroma of savory seasoning, drawing family and friends to the dinner table, eager to dig in. Each bite delivers a satisfying interplay of flavors and textures: juicy meatballs nestled among tender vegetables, all wrapped in a warm, tangy sauce that makes you want to come back for seconds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Meatball Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Meatball Casserole

This recipe is more than just food; it’s a reminder of cozy weeknight dinners and family gatherings around the table. When I first made this classic meatball casserole, I was struck by how simple ingredients could come together to create something so delicious and fulfilling. Ideal for busy nights or leisurely weekends alike, this dish promises to satisfy both hunger and heart.

Why You’ll Love This Recipe

Simple & Quick: Whip it up in no time, making it perfect for a weeknight dinner.
Irresistible Flavor: The blend of spices and juices ensures every bite bursts with flavor.
Eye-Catching Appeal: It comes out of the oven bubbly and golden, perfect for potlucks.
Flexible Serving: Enjoy it as a comforting dinner or a hearty lunch the next day.
Diet-Friendly Options: Easy to adapt for gluten-free diets with a few swaps.

Ingredients You’ll Need

1½ lbs lean ground beef: This is the base of our meatballs. Choose lean for less grease and a well-rounded flavor. You can substitute with ground turkey for a lighter option.
1½ tsp salt: Essential for enhancing the meat’s flavor. Adjust to taste if needed.
¼ tsp black pepper: Adds a mild kick; feel free to increase for more heat.
1 egg: Binds the meatballs together, giving them structure. Use a flax egg for vegan options.
1 tbsp dried minced onion: Offers a sweet onion flavor without the fuss of chopping fresh onions. If you prefer fresh, use 3 tbsp finely chopped fresh onion.
½ cup breadcrumbs: Helps to soak up moisture and give the meatballs a lovely texture. Panko or gluten-free bread crumbs work well here.
1 tbsp olive oil: For sautéing the meatballs; it adds richness. Vegetable oil can be used instead.
3 tbsp all-purpose flour: Creates a roux for thickening the sauce. Use 1½ tbsp cornstarch for a gluten-free alternative.
1 (15 oz) can diced tomatoes with juices: The cornerstone of our sauce, providing acidity and flavor.
1 cup water: Adjusts the consistency of the sauce without overpowering the flavors.
½ tsp salt: Again, for balancing the taste within the sauce.
2 tsp granulated sugar: Balances the acidity of the tomatoes; if you’d like, swap with honey or maple syrup.
1 tsp dried basil leaves: A classic pairing with tomatoes that adds depth; Italian seasoning works well, too.
1½ lbs baby potatoes: These mini wonders hold up well during cooking, yielding a creamy texture. You can use regular potatoes but be sure to cut them into smaller pieces.
1 cup carrots: Adds color and natural sweetness. If you have baby carrots, they can be used whole.
1 medium yellow onion: For a robust flavor in the vegetable mix; you might use white or red onions if preferred.
2 celery stalks: Introduces a delightful crunch and freshness to the dish.

How to Make Classic Meatball Casserole

Prepare the meatballs: In a large bowl, combine 1½ lbs lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 tbsp dried minced onion, and ½ cup soft breadcrumbs. Mix gently until just combined and form into 1-inch meatballs to ensure they cook evenly.

Brown the meatballs: Heat 1 tbsp cooking oil in a large skillet over medium heat. Add the meatballs and brown them on all sides; this should take about 5-7 minutes. Once browned, remove the meatballs from the skillet and set aside to keep their juices intact.

Make the sauce: Drain excess fat from the skillet, leaving about 3 tbsp drippings. Stir in 3 tbsp flour and cook for 1 minute, creating a light roux. Gradually whisk in the 1 (15 oz) can diced tomatoes with juices and 1 cup water. Add ½ tsp salt, 2 tsp sugar, and 1 tsp dried basil. Stir until the sauce thickens slightly, about 3-5 minutes. You’ll know it’s ready when it bubbles gently.

Combine the ingredients: Add 1½ lbs halved baby potatoes, 1 cup chopped carrots, 1 medium yellow onion (chopped), 2 chopped celery stalks, and the browned meatballs to the sauce. Stir gently to coat everything in the fragrant tomato sauce.

Bake the casserole: Transfer the mixture to a large casserole dish, spreading it evenly. Cover tightly with foil and bake at 375°F for 1 hour. The goal is to let everything simmer together so that the vegetables are tender and the meatballs are fully cooked.

Serve and enjoy: Let the casserole rest for 5 minutes before serving. It pairs beautifully with crusty bread or a fresh side salad, balancing those rich flavors perfectly.

Storing & Reheating

Store leftovers at room temperature for up to 2 hours. For longer storage, refrigerate in an airtight container for up to 3-4 days. You can also freeze the casserole by placing it in a freezer-safe dish. It keeps well for up to 3 months. To reheat, pop it in the oven at 350°F for about 20-25 minutes, or until heated through. If the texture feels a bit dry, add a splash of water to refresh it.

Chef’s Helpful Tips

Be careful not to overmix the meatball ingredients, which keeps them tender.
For even cooking, try to make all meatballs similar in size, around 1 inch.
If you’re tight on time, you can skip browning the meatballs; they will cook in the oven, but browning adds flavor.
For extra flavor, consider adding some grated Parmesan cheese to the meatball mixture.
You can enhance the casserole with your favorite vegetables; bell peppers or green beans work wonderfully.
This dish can easily be made ahead of time; simply store it uncooked in the fridge until you’re ready to bake.

Whether you’re enjoying this classic meatball casserole after a long day or sharing it with loved ones, its charm lies in its simplicity and heartiness. The amalgamation of savory meatballs and tender vegetables splashed with rich sauce is a winner every time. Don’t hesitate to put your twist on it; perhaps you’ll find a new family favorite.

Recipe FAQs

Can I use frozen meatballs instead of making my own?

Absolutely! If you’re short on time, frozen meatballs can be a huge time-saver. Just add them directly to the casserole dish along with the sauce and veggies. Make sure to adjust the cooking time as necessary, typically adding an additional 15-20 minutes to ensure they are heated through.

How can I make this dish vegetarian?

To adapt for a vegetarian version, replace the meatballs with a plant-based alternative or make your own using black beans, lentils, or even quinoa. Just keep in mind that you’ll want to adjust the baking time, as meatless options might require less time to heat.

What can I serve with this casserole?

This hearty dish pairs wonderfully with a side salad, crusty bread, or even buttery garlic biscuits. You could also serve it atop a bed of rice or pasta if you’re looking for a carb boost to soak up that delicious sauce.

Can I prepare this ahead of time?

Definitely! You can assemble the casserole the night before, cover it well, and store it in the fridge. Just remember to let it sit at room temperature for about 30 minutes before placing it in the oven, so it heats evenly throughout.

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Classic Meatball Casserole

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Author: Anna
Prep Time: N/A
Cook Time: 1 hour
Total Time: 0 hours
Yield: 6 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

Classic Meatball Casserole is a delightful blend of juicy meatballs, fresh vegetables, and rich tomato sauce, making it the ideal comfort dish for a quick dinner. This recipe features easy prep with tender baby potatoes and hearty carrots, ensuring a satisfying meal for the family.

Ingredients

Scale

1½ lbs lean ground beef
1½ tsp salt
¼ tsp black pepper
1 egg
1 tbsp dried minced onion
½ cup breadcrumbs – or panko crumbs or gluten-free bread crumbs
1 tbsp olive – or vegetable oil
3 tbsp all-purpose flour – or 1 ½ tbsp cornstarch for a gluten-free option
1 15 oz can diced tomatoes with juices
1 cup water
½ tsp salt
2 tsp granulated sugar
1 tsp dried basil leaves – or italian seasoning
1½ lbs baby potatoes – halved
1 cup carrots – chopped into 3-inch pieces
1 medium yellow onion – chopped into large chunks
2 celery stalks – chopped

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Instructions

In a large bowl, combine ground beef with salt, black pepper, egg, minced onion, and breadcrumbs. Mix gently and form into 1-inch meatballs.
Heat oil in a skillet over medium heat. Brown the meatballs on all sides, then set aside.
Drain excess fat from the skillet, leaving some drippings. Stir in flour and cook for 1 minute to create a roux. Gradually whisk in diced tomatoes, water, salt, sugar, and basil. Stir until sauce thickens slightly.
Add halved baby potatoes, chopped carrots, onion, celery, and browned meatballs. Stir gently to combine with the sauce.
Transfer everything to a casserole dish, cover tightly with foil, and bake at 375°F for 1 hour until vegetables are tender and meatballs are cooked through.
Let rest for 5 minutes before serving, and enjoy warm.

Notes

For a gluten-free option, use cornstarch instead of flour.
Feel free to customize the vegetables to your liking, like adding bell peppers or peas.
This casserole pairs wonderfully with crusty bread or a fresh side salad.