Old-Fashioned Meatball Casserole is a comforting dish, marrying tender meatballs with hearty vegetables in a luscious tomato sauce. This casserole brings warmth to any table, transforming simple ingredients into a fulfilling meal. It’s not only delightful for family dinners but also stands strong as a go-to dish for gatherings with friends. Unlike store-bought dinners that may lack personality, this homemade creation is rich in flavor and charm, inviting everyone to dig in and enjoy.

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

I remember the first time I prepared this dish; the aroma of simmering tomatoes and spices filled my kitchen, instantly creating a cozy atmosphere. As I pulled the casserole out of the oven, the golden edges and bubbling sauce were too inviting to resist. Every bite is a joyful blend of flavors and textures, and I can’t wait for you to experience the comfort of this classic recipe. Whether you’re feeding a small crowd or simply looking for a delicious way to enjoy a night in, this Classic Meatball Casserole is the answer. Let’s gather the ingredients and create something special!

Why You’ll Love This Recipe

Simple & Quick: This comforting casserole comes together effortlessly, perfect for busy nights.
Irresistible Flavor: Each bite is packed with savory goodness, bringing rich tomato and hearty meat together beautifully.
Eye-Catching Appeal: Fresh vegetables and golden meatballs make for an enticing dish that’s a feast for the eyes.
Flexible Serving: It’s a fantastic choice for family dinners, potlucks, or simply a cozy night at home.
Diet-Friendly Options: Gluten-free alternatives are easy to incorporate, making it accessible for everyone.

Ingredients You’ll Need

1½ lbs lean ground beef: This is the heart of our meatballs, chosen for its rich flavor and natural juiciness.
1½ tsp salt: Essential for bringing out the flavors in meat and vegetables.
¼ tsp black pepper: Adds a subtle warmth and spice to the dish.
1 egg: Acts as a binder to keep our meatballs together and add moisture.
1 tbsp dried minced onion: Imparts a sweet, savory flavor without the need for fresh onions.
½ cup breadcrumbs: Provides a nice texture to the meatballs. Panko or gluten-free breadcrumbs work just as well.
1 tbsp olive or vegetable oil: Used for browning the meatballs, contributing to that delicious crust.
3 tbsp all-purpose flour or 1½ tbsp cornstarch: Makes a light roux for thickening the sauce and adding body.
1 (15 oz) can diced tomatoes with juices: This brings a tangy base to our casserole, enhancing the sauce.
1 cup water: Helps to create a perfect cooking environment while keeping the casserole moist.
½ tsp salt: Additional flavor for the sauce!
2 tsp granulated sugar: Balances out the acidity of the tomatoes, dialing in all the taste profiles.
1 tsp dried basil leaves or Italian seasoning: Infuses the casserole with an herby fragrance.
1½ lbs baby potatoes, halved: Tender when cooked, these make a filling addition to the casserole.
1 cup carrots, chopped into 3-inch pieces: They add color, sweetness, and nutrition.
1 medium yellow onion, chopped into large chunks: Sweetens and deepens the flavor blend.
2 celery stalks, chopped: Brings a lovely crunch and a fresh flavor contrast.

How to Make Classic Meatball Casserole

Combine Ingredients: In a large bowl, mix together 1½ lbs lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 tbsp dried minced onion, and ½ cup breadcrumbs. Be gentle while mixing, as you want your meatballs tender. Next, roll this mixture into 1-inch meatballs.

Brown Meatballs: Heat 1 tbsp olive or vegetable oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs and allow them to brown nicely on all sides, about 5-7 minutes. Remove them and set aside on a plate, while the skillet retains the drippings.

Make the Sauce: Carefully drain excess fat from the skillet but keep at least 3 tbsp of the drippings. Sprinkle in 3 tbsp of all-purpose flour, stirring for about a minute to create a light roux. Gradually whisk in the entire can of diced tomatoes with juices, then add 1 cup of water, ½ tsp salt, 2 tsp granulated sugar, and 1 tsp dried basil. Keep stirring until the sauce thickens just slightly, making it rich and aromatic.

Combine Everything: Now, stir in 1½ lbs halved baby potatoes, 1 cup carrots cut into 3-inch pieces, the large chopped onion, 2 chopped celery stalks, and the browned meatballs. Fold gently to ensure all the delicious ingredients are evenly coated in that vibrant tomato sauce.

Bake: Transfer your mixture into a large casserole dish, covering it tightly with foil. Place it in the oven and let it bake at 375°F (190°C) for about 1 hour. You’ll know it’s ready when the vegetables are tender and the meatballs are cooked through, creating that irresistible warm and bubbly look.

Rest Before Serving: Once it’s done, allow the casserole to rest for about 5 minutes. This brief pause lets the flavors meld together beautifully. Serve warm, perhaps with some crusty bread or a fresh side salad.

Storing & Reheating

This casserole can be stored at room temperature for up to two hours. For longer storage, transfer leftovers into an airtight container and refrigerate, where they’ll keep for up to four days. You can also freeze portions for up to three months; simply use a freezer-safe container. To reheat, warm in the oven at 350°F (175°C) for about 20 minutes, or until heated through. The texture may become softer, but a quick stir can help refresh the cohesiveness of your delightful dish.

Chef’s Helpful Tips

Avoid overcrowding the pan when browning meatballs; this ensures even cooking and a nicely seared finish.
For a thicker sauce, let it simmer longer or whisk in an extra sprinkle of flour or cornstarch.
Feel free to change up vegetables based on what you have or prefer; bell peppers or zucchini fit wonderfully too!
Make-ahead option: Assemble the casserole one day in advance, cover, and store in the refrigerator until you’re ready to bake it.
For added flavor, consider using fresh herbs instead of dried, just remember to adjust the amounts accordingly.
Ensure your beef is cold while forming meatballs; it’ll make them easier to shape and prevent them from crumbling.

Classic Meatball Casserole is not just another meal; it’s a delightful experience waiting to uncover flavors and nourish the soul. Each ingredient plays a unique role, blending together harmoniously in every bite. Trying out this recipe is a chance to bring warmth to your home and create lasting memories, whether it’s with family or friends.

Recipe FAQs

Can I make this casserole with turkey or chicken instead of beef?

Absolutely! For a lighter version, you can substitute lean ground turkey or ground chicken. Just be mindful of the cooking time, as these proteins may cook a little faster than beef.

How can I make this dish vegetarian?

You can replace the meatballs with plant-based options or use lentils, mushrooms, and rice to create hearty, flavorful balls. Just be sure to adjust the seasoning to suit your taste.

What if I don’t have baby potatoes?

No problem! You can use standard potatoes—just chop them into similar-sized pieces. Alternatively, sweet potatoes bring a different flavor that pairs beautifully with the dish.

How do I know when the meatballs are fully cooked?

The internal temperature of meatballs should reach 160°F (70°C). If you’re unsure, cut one in half; it should no longer be pink and the juices should run clear.

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Classic Meatball Casserole

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Author: Anna
Prep Time: No data
Cook Time: No data
Total Time: 0 hours
Yield: 6 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

This Classic Meatball Casserole features juicy meatballs combined with tender potatoes and carrots, all enveloped in a rich tomato sauce. Perfect for cozy dinners!

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, mix together the ground beef, salt, pepper, egg, dried minced onion, and breadcrumbs until just combined. Form the mixture into 1-inch meatballs.
In a large skillet, heat the cooking oil over medium heat. Add the meatballs and brown them on all sides, then set them aside on a plate.
Remove excess fat from the skillet, leaving about 3 tablespoons of drippings. Stir in the flour and cook for 1 minute to create a light roux. Gradually whisk in the diced tomatoes, water, and seasonings until the sauce thickens slightly.
Add the halved potatoes, chopped carrots, onion, celery, and browned meatballs to the skillet. Stir gently to combine and coat everything with the tomato sauce.
Transfer the mixture to a casserole dish, cover it tightly with foil, and bake at 375°F for 1 hour or until the vegetables are tender and the meatballs are fully cooked.
Allow the casserole to rest for 5 minutes before serving. Enjoy with crusty bread or a side salad.

Notes

For a gluten-free option, use cornstarch instead of flour and gluten-free breadcrumbs.
Feel free to add other vegetables like bell peppers or peas for extra flavor and nutrition.