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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg