Old-fashioned comfort food often finds its way into our hearts, and this Classic Meatball Casserole is no exception. With its tender meatballs, hearty vegetables, and rich tomato sauce, this dish embodies warm, home-cooked goodness. Imagine a bubbling casserole emerging from the oven, filling your kitchen with savory aromas that beckon everyone to the table. This casserole is a true crowd-pleaser, perfect for gatherings or a quiet family meal.

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

What I adore about this Classic Meatball Casserole is not just how delicious it is but also how incredibly simple it is to prepare. You’ll find that it’s budget-friendly, making it an excellent choice for families. Plus, the recipe’s flexible nature means you can easily adjust it to suit your taste or dietary needs. Whether you’re looking for a weeknight dinner that won’t break the bank or a dish that will impress guests, this casserole has you covered. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: This dish is straightforward to prepare, making weeknight dinners a breeze.
Irresistible Flavor: The combination of savory meatballs and sweet tomato sauce creates a mouthwatering experience.
Eye-Catching Appeal: The vibrant colors of the casserole make it visually appealing and perfect for any table setting.
Flexible Serving: Perfect for potlucks, family gatherings, or a cozy night in with some crusty bread.
Diet-Friendly Options: Offers gluten-free options with simple ingredient swaps.

Ingredients You’ll Need

1½ lbs lean ground beef: This is the star ingredient providing protein and richness. You can use turkey or chicken for a lighter option.
1½ tsp salt: Enhances flavor. You can adjust this based on dietary needs.
¼ tsp black pepper: A bit of spice adds depth; use fresh ground for a stronger flavor.
1 egg: Acts as a binder for the meatballs, ensuring they hold their shape while cooking.
1 tbsp dried minced onion: Adds a subtle onion flavor. Fresh onion can be substituted if preferred.
½ cup breadcrumbs: Provides texture; panko crumbs or gluten-free alternatives are excellent when needed.
1 tbsp olive oil: Used for browning the meatballs, though vegetable oil can work just as fine.
3 tbsp all-purpose flour: Thickens the sauce; use cornstarch for a gluten-free option.
1 (15 oz) can diced tomatoes with juices: Provides a flavorful, tangy base for the casserole.
1 cup water: Helps incorporate all ingredients into a sauce.
½ tsp salt: Adjusts flavor in the sauce; you may reduce if using salted tomatoes.
2 tsp granulated sugar: Balances acidity from the tomatoes for a smoother taste.
1 tsp dried basil leaves: Adds herby notes; you could swap for Italian seasoning if desired.
1½ lbs baby potatoes: Their creamy texture complements the meatballs beautifully.
1 cup carrots: Adds sweetness and color; you can use baby carrots for convenience.
1 medium yellow onion: Provides sweetness and depth; feel free to experiment with red onion for more color.
2 celery stalks: Adds crunch and flavor, though you can omit if not a fan.

How to Make Classic Meatball Casserole

Mix Meatball Ingredients: In a large bowl, combine 1½ lbs of lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 tbsp dried minced onion, and ½ cup breadcrumbs. Mix gently until just combined, then shape the mixture into meatballs about 1 inch in diameter.

Brown Meatballs: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, which should take around 5-7 minutes. Once browned, remove them from the skillet and set aside.

Make the Sauce: Drain any excess fat from the skillet, leaving about 3 tbsp of drippings. Stir in 3 tbsp all-purpose flour, cooking it for 1 minute to create a light roux. Gradually whisk in 1 (15 oz) can of diced tomatoes with juices, 1 cup of water, ½ tsp salt, 2 tsp granulated sugar, and 1 tsp dried basil. Continuously stir until the sauce thickens slightly.

Combine Ingredients: Add 1½ lbs halved baby potatoes, 1 cup chopped carrots, 1 medium yellow onion (chopped), 2 chopped celery stalks, and the browned meatballs to the sauce. Stir gently to ensure everything is well coated with the tomato sauce.

Bake the Casserole: Transfer the entire mixture to a large casserole dish. Cover it tightly with foil and bake at 375°F for about 1 hour. This allows the flavors to meld together and the vegetables to become tender.

Served Warm: After removing from the oven, let the casserole rest for 5 minutes. Serve warm with crusty bread or a side salad to soak up the delicious sauce.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours. After that, transfer to the refrigerator for up to 3 days. If you want to keep it longer, freeze the casserole in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in a 350°F oven for about 20 minutes, or until heated through. The flavor will still be lovely, though the texture might slightly differ from fresh.

Chef’s Helpful Tips

Avoid overcrowding the skillet when browning the meatballs to ensure they develop a nice crust.
Make sure all ingredient temperatures are similar to prevent shocking the mixture; room temperature eggs work best.
Consider using a meat thermometer to check that meatballs reach the appropriate internal temperature of 160°F.
If you prefer a thicker sauce, allow it to simmer a bit longer before adding in the vegetables and meatballs.
Feel free to add different vegetables based on what you have on hand or your personal preferences.
For a make-ahead option, prepare everything up to the baking step, cover, and store in the fridge overnight.

There’s nothing quite like gathering around the table to indulge in a nostalgic dish like this Classic Meatball Casserole. Not only is it easy to whip up, but it also invites comfort, warmth, and delightful conversations. Whether you’re sharing it on a Sunday afternoon or serving it up for a busy weeknight, this casserole shines as a reliable favorite. Don’t hesitate to customize it and try your own twist — the possibilities are endless. Enjoy every bite!

Recipe FAQs

Can I make this casserole ahead of time?

Yes! You can prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, add an extra 10-15 minutes to the cooking time since it will be cold from the fridge.

What can I use if I don’t have breadcrumbs?

You can substitute breadcrumbs with crushed crackers or oats for a similar texture. If you’re looking for a gluten-free option, try using gluten-free bread crumbs or crushed cornflakes.

Can I freeze leftovers?

Absolutely! This casserole freezes very well. Just make sure it’s fully cooled before transferring it to a freezer-safe container. It can be stored in the freezer for up to three months.

How do I know when the meatballs are fully cooked?

The best way to check is by using a meat thermometer. The internal temperature should reach 160°F. If you don’t have a thermometer, cut one of the meatballs in half; it should no longer be pink inside and have clear juices.

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Classic Meatball Casserole

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

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Description

Classic Meatball Casserole bursts with flavor from lean ground beef, fresh vegetables, and a rich tomato sauce. Perfect for a comforting and easy family dinner.

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 oil 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

Combine ground beef, salt, black pepper, egg, dried minced onion, and soft breadcrumbs in a large bowl. Mix gently and form into 1-inch meatballs.
Heat cooking oil in a large skillet over medium heat. Add the meatballs to brown on all sides and then remove them from the skillet.
Drain excess fat from the skillet, leaving some 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, stirring until slightly thickened.
Add halved potatoes, chopped carrots, chopped onion, celery, and browned meatballs to the sauce, stirring gently to coat.
Transfer the mixture into a large casserole dish, cover with foil, and bake at 375°F for 1 hour until vegetables are tender and meatballs are cooked through.
Let the casserole rest for 5 minutes before serving. Enjoy warm with bread or a side salad.

Notes

For a gluten-free option, use gluten-free bread crumbs and cornstarch.
Customize the vegetables based on what you have at home for added nutrition.
Serve with crusty bread or a fresh salad for a complete meal.