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.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 4g
Sodium: 850mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 85mg