Old-Fashioned Meatball Casserole is the ultimate comfort food that will fill your kitchen with comforting aromas and warm memories. With layers of juicy meatballs, tender baby potatoes, and vibrant carrots nestled in a rich tomato sauce, this dish not only satisfies hunger but also creates a feeling of nostalgia. Whether it’s a weeknight dinner or a cozy weekend meal, this casserole welcomes everyone to the table. There’s something undeniably satisfying about digging into this hearty dish and sharing it with loved ones, making it truly comforting.

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 classic meatball casserole combines everyday ingredients to create a wholesome family meal that’s both filling and delightful to eat. Making it from scratch means you’re in control of the ingredients, allowing for customization to suit your tastes. Picture the tender meatballs mingling with roasted veggies, all enveloped in a tomato sauce that is both savory and slightly sweet. The best part? Cleanup is a breeze when everything bakes together in one pan! I invite you to try this dish that promises both ease and happiness in every bite.

Why You’ll Love This Recipe

Simple & Quick: Perfectly uncomplicated and can be on the table in about 1 hour, including prep time.
Irresistible Flavor: Tender meatballs with a rich, savory sauce complemented by sweet potatoes and carrots for a delightful taste experience.
Eye-Catching Appeal: The vibrant colors make it a feast for the eyes, making it a fun centerpiece for your dinner table.
Flexible Serving: This dish is comforting for a family dinner, but it’s also perfect for potlucks and gatherings.
Diet-Friendly Options: Easily adaptable to be gluten-free using gluten-free breadcrumbs and cornstarch.

Ingredients You’ll Need

1½ lbs lean ground beef: The base of the meatballs; I’d recommend choosing 90% lean for the best balance of flavor and juiciness.
1½ tsp salt: Enhances flavor; be sure not to skip it!
¼ tsp black pepper: Adds a touch of warmth without overwhelming.
1 egg: Binds the meat mixture together, making it easier to form meatballs.
1 tbsp dried minced onion: Delivers robust flavor without the hassle of fresh onions.
½ cup breadcrumbs: Use soft breadcrumbs, panko, or gluten-free bread crumbs for a crispy meatball.
1 tbsp olive or vegetable oil: Helps to brown the meatballs perfectly; olive oil adds a hint of freshness.
3 tbsp all-purpose flour: Creates a thick roux for the sauce; substitute with 1 ½ tbsp cornstarch for gluten-free.
1 (15 oz) can diced tomatoes with juices: Provides a savory base for the sauce, adding tanginess.
1 cup water: Helps to create the sauce consistency; you can replace it with beef broth for added flavor.
½ tsp salt: Seasoning for the sauce to balance the flavor; adjust to taste.
2 tsp granulated sugar: Balances the acidity of the tomatoes for a more rounded flavor profile.
1 tsp dried basil leaves: Imparts a lovely herbaceous aroma; Italian seasoning works wonderfully too.
1½ lbs baby potatoes: Halved for easy cooking; they soak up the sauce beautifully.
1 cup carrots: Chopped into 3-inch pieces, they add a sweet touch to the casserole.
1 medium yellow onion: Use chopped large chunks to maintain texture after cooking.
2 celery stalks: Their crunch and subtle flavor enhance the overall balance of vegetables.

How to Make Classic Meatball Casserole

Combine Ingredients: In a large bowl, gently mix 1½ lbs lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 tbsp dried minced onion, and ½ cup breadcrumbs. Take care not to overmix; you want to combine the ingredients just enough to form them into meatballs.

Brown the Meatballs: Heat 1 tbsp of olive oil in a large skillet over medium heat. When the oil shimmers, add the meatballs, allowing them to brown on all sides for about 6-8 minutes. Once browned, remove them from the skillet and set aside for later.

Make the Roux: In the same skillet, drain excess fat but leave about 3 tbsp of drippings. Stir in 3 tbsp all-purpose flour, cooking for about 1 minute to create a light roux. This step adds depth to the sauce, bringing all flavors together.

Prepare the Sauce: Gradually whisk in 1 (15 oz) can of diced tomatoes with juices and 1 cup of water. Add ½ tsp salt, 2 tsp granulated sugar, and 1 tsp dried basil. Stir until the mixture thickens slightly and starts to bubble around the edges—this means it’s time to move to the next step.

Combine Casserole Ingredients: In the skillet, add the halved 1½ lbs baby potatoes, 1 cup chopped carrots, 1 medium yellow onion, 2 chopped celery stalks, and the browned meatballs. Gently stir to coat everything in that beautiful tomato sauce—this is where the magic happens!

Bake: Transfer the mixture to a large casserole dish. Cover tightly with foil and bake at 375°F for 1 hour. You’ll know it’s done when the vegetables are tender and the meatballs are cooked through; their aroma will fill your kitchen!

Serve: Once out of the oven, let the casserole rest for about 5 minutes. Serve warm alongside some crusty bread or a fresh side salad for a delightful dinner.

Storing & Reheating

To store leftover Classic Meatball Casserole, allow it to cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. If you want to freeze it, store it in a freezer-safe container for up to 3 months. When reheating, simply pop it in the oven at 350°F for about 20-25 minutes or until heated through. Do note that the texture may change slightly, but a drizzle of olive oil can help refresh the flavors.

Chef’s Helpful Tips

Avoid Overmixing: When forming meatballs, mix just until combined to ensure they remain tender.
Use Room Temperature Eggs: Allow your egg to come to room temp for a better binding.
Timing is Key: Make sure to let the casserole rest for a few minutes before serving; this allows the juices to redistribute.
Enhance Flavor: If you want extra flavor in the sauce, consider adding a splash of red wine or Worcestershire sauce.
Make Ahead: You can assemble the casserole in advance and keep it in the fridge until ready to bake for an easy weeknight meal.

The heart of this Classic Meatball Casserole lies in its comforting flavors and straightforward preparation. It’s a dish designed to satisfy both family and friends alike without being overly complicated. Don’t hesitate to get creative with the ingredients based on your family’s preferences or what you have on hand. The more you make this recipe, the more you’ll appreciate its versatility!

Recipe FAQs

Can I use frozen meatballs instead?

Yes, you can absolutely use frozen meatballs! Just brown them lightly in the skillet before adding them to the sauce. You may need to extend the baking time slightly, depending on the size of the meatballs.

How can I make this dish vegetarian?

For a vegetarian version, substitute the beef with cooked lentils or chickpeas, and use veggies like mushrooms and zucchini to keep it satisfying. You can also use plant-based meat alternatives that you like.

Can I prepare this casserole in advance?

Definitely! You can assemble everything in advance and store it in the refrigerator covered. Just make sure to add an extra 10-15 minutes to the baking time if starting from cold.

What should I serve with this casserole?

This casserole pairs well with a fresh side salad to cut through the richness or some garlic bread to soak up the delicious sauce. You can also enjoy it on its own as a hearty meal!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Classic Meatball Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Classic Meatball Casserole combines juicy beef meatballs, tender veggies, and a rich tomato sauce. It’s perfect for a cozy dinner and easy to prepare!

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

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

Meatballs can be prepared ahead of time and frozen for convenience.
Substitute vegetables based on your preference for variety.
For a gluten-free option, use gluten-free breadcrumbs and cornstarch.