Name: Classic Meatball Casserole
Prep time: PT-492255H13M52S
Cook time: PT-492255H13M52S
Cuisine: American
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 5g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 20g
Cholesterol: 60mg