Old-Fashioned Meatball Casserole brings a sense of nostalgia, reminding us of cozy family dinners where everyone shares laughter and stories. This comforting dish combines tender meatballs with hearty potatoes and colorful carrots, gently simmered in a rich tomato sauce. The aroma wafts through the kitchen, instantly making it feel like home, perfect for a meal that satisfies both hunger and the soul.

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

Having first discovered this recipe during a chilly fall evening, I was drawn to its simplicity and heartiness. It’s a fantastic dish not only for feeding a crowd but also for making weekday dinners effortlessly delicious. Bold flavors and a one-pot style make this classic meatball casserole a frequent repeat in our home. You’re going to love how easy it comes together and how it makes everyone feel warm and welcome.

Why You’ll Love This Recipe

Simple & Quick: Perfect for a busy weeknight, it comes together in about 15 minutes of prep!
Irresistible Flavor: The blend of spices creates a savory sauce that envelops the meatballs and veggies.
Eye-Catching Appeal: Vibrant potatoes and carrots pop against the glossy tomato sauce, making it a feast for the eyes.
Flexible Serving: Great for family dinners, potlucks, or cozy nights in, it fits any occasion.
Diet-Friendly Options: Can easily be adapted to gluten-free with simple swaps.

Ingredients You’ll Need

1½ lbs lean ground beef: Provides protein and flavor; you could swap it for turkey or a meat alternative if desired.
1½ tsp salt: Enhances the overall taste; adjust if you’re watching your sodium intake.
¼ tsp black pepper: Adds a subtle kick; feel free to increase for more heat.
1 egg: Binds the meatballs together; for a vegan option, use a flax egg.
1 tbsp dried minced onion: Gives a sweet, mild onion flavor; fresh onions can be substituted.
½ cup breadcrumbs: Helps to keep the meatballs tender; use gluten-free breadcrumbs if needed.
1 tbsp olive oil or vegetable oil: Used for frying; olive oil adds richness, but any oil will work.
3 tbsp all-purpose flour or 1½ tbsp cornstarch for gluten-free: Thickens the sauce for a satisfying texture.
1 (15 oz) can diced tomatoes with juices: Forms the base of the sauce; crushed tomatoes can also be used for a smoother consistency.
1 cup water: Helps to dissolve the flour and create a saucy consistency.
½ tsp salt: Balances the flavors in the sauce.
2 tsp granulated sugar: Cuts the acidity of the tomatoes; can be adjusted to taste.
1 tsp dried basil leaves or Italian seasoning: Adds depth to the sauce; fresh herbs can give an even brighter flavor.
1½ lbs baby potatoes, halved: Adds heartiness; feel free to use any small potato variety.
1 cup carrots chopped into 3-inch pieces: Provides sweetness and color; you can swap them with other veggies.
1 medium yellow onion, chopped into large chunks: Sweetens the sauce and gives it depth; white onion works just as well.
2 celery stalks, chopped: Offers crunch and a subtle flavor; omit if you’re not a fan.

How to Make Classic Meatball Casserole

Combine Ingredients: In a large bowl, gently combine 1½ lbs lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 tbsp dried minced onion, and ½ cup breadcrumbs until everything is just mixed. Avoid overworking the meat to keep the meatballs tender, then form them into 1-inch meatballs.

Brown Meatballs: Heat 1 tbsp oil in a large skillet over medium heat. Add the meatballs and let them brown evenly on all sides, about 7-10 minutes. Once cooked, remove them from the skillet and set aside on a plate.

Make Sauce: Drain excess fat from the skillet, leaving about 3 tbsp drippings. Stir in 3 tbsp flour and cook for 1 minute to create a light roux. Gradually whisk in the 15 oz can of diced tomatoes along with the juices, 1 cup water, ½ tsp salt, 2 tsp sugar, and 1 tsp dried basil leaves. Cook until the sauce thickens slightly, about 3-5 minutes, and turns fragrant.

Mix in Veggies: Add 1½ lbs halved baby potatoes, 1 cup chopped carrots, 1 medium yellow onion, and 2 celery stalks to the thickened sauce and gently stir to coat. Return the browned meatballs to the skillet, ensuring everything is nestled nicely in the savory sauce.

Bake: Transfer the entire mixture to a large casserole dish and cover it tightly with foil. Bake in a preheated oven at 375°F for 1 hour, or until the potatoes and carrots are tender and the meatballs are fully cooked through, and oozing with flavor.

Serve: Allow the casserole to rest for about 5 minutes before serving. Enjoy it warm with crusty bread or a crisp salad for a complete meal!

Storing & Reheating

To store leftovers, place the casserole in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, transfer the cooled casserole to a freezer-safe container; it can be stored for up to 3 months. To reheat, simply cover and warm in a 350°F oven for about 25-30 minutes, or until heated through. While the texture might be a tad different after freezing, refreshing it with a splash of water will help bring some moisture back.

Chef’s Helpful Tips

Avoid over-mixing the meat when forming meatballs to keep them tender.
Use room temperature eggs for better binding in meatballs.
If the sauce seems too thick, add a bit more water during cooking to reach desired consistency.
Adding fresh herbs right before serving brightens the dish.
Consider doubling the recipe for larger gatherings; this casserole is perfect for feeding a crowd.

Catch the nostalgic whole deliciousness of Classic Meatball Casserole, and I can’t wait for you to experience it in your own kitchen! It’s rich, hearty, and who can resist that homemade vibe? You’ll find yourself making this dish often, and don’t hesitate to play around with different veggies or spices. Just like in life, the best meals often come with a bit of creative flair!

Recipe FAQs

Can I use different vegetables in this casserole?

Absolutely! Feel free to explore alternatives like bell peppers, green beans, or even zucchini to mix things up. Just ensure that the veggies you choose can withstand the cooking time without becoming mushy.

What can I serve alongside this casserole?

Classic Meatball Casserole pairs beautifully with a simple side salad, crusty bread, or even some roasted vegetables. It’s hearty enough that you might find it can stand alone as well!

Is it possible to make this dish in advance?

Yes! You can prepare everything up to the baking stage, cover it tightly, and store it in the fridge for a couple of days. Just pop it in the oven when you’re ready to enjoy a warm, home-cooked meal.

Can I make this meatball casserole gluten-free?

Definitely! Use gluten-free breadcrumbs for the meatballs and substitute all-purpose flour with cornstarch for the sauce. It’s easy to adapt without sacrificing flavor.

More Dinner Recipes

Classic Meatball Casserole (1950s-Style Family Dinner)

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Classic Meatball Casserole

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Author: Jennifer
Prep Time: N/A
Cook Time: N/A
Total Time: 0 hours
Yield: 6 servings 1x
Category: Dinner
Method: Baked
Cuisine: American

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Description

Savor the delicious Classic Meatball Casserole with juicy meatballs, tender potatoes, and vibrant carrots. This recipe is perfect for a cozy dinner, bringing comfort and flavor to your table with every bite.

Ingredients

Scale

1½ lbs lean ground beef
1½ tsp salt
¼ tsp black pepper
1 egg
1 tbsp dried minced onion
½ cup breadcrumbs
1 tbsp olive oil
3 tbsp all-purpose flour
1 15 oz can diced tomatoes with juices
1 cup water
½ tsp salt
2 tsp granulated sugar
1 tsp dried basil leaves
1½ lbs baby potatoes
1 cup carrots
1 medium yellow onion
2 celery stalks

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Instructions

In a large bowl, combine lean ground beef, salt, black pepper, egg, dried minced onion, and breadcrumbs. Mix gently and form into 1-inch meatballs.
Heat cooking oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.
Drain excess fat from the skillet, keeping 3 tablespoons of drippings. Stir in flour and cook for 1 minute to create a light roux. Gradually whisk in diced tomatoes, water, salt, sugar, and dried basil until the sauce thickens slightly.
Add halved baby potatoes, chopped carrots, yellow onion, celery, and browned meatballs. Stir gently to coat everything in the sauce.
Transfer the mixture to a large 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. Serve warm with crusty bread or a side salad.

Notes

For a gluten-free version, use gluten-free breadcrumbs and cornstarch instead of flour.
Feel free to substitute vegetables according to your preference.
This casserole can be made ahead and reheats well.