Description
This Classic Meatball Casserole brings nostalgic comfort with juicy meatballs, colorful vegetables, and a flavorful tomato sauce, making it an ideal quick 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
- 1 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 15 oz can diced tomatoes with juices
- 1 cup water
- ½ tsp salt
- 2 tsp granulated sugar
- 1 tsp dried basil leaves
- 1½ lbs baby potatoes
- 1 cup carrots
- 1 medium yellow onion
- 2 celery stalks
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix ground beef, salt, pepper, egg, minced onion, breadcrumbs; shape into meatballs.
- In a skillet, brown meatballs in oil for 2-3 minutes on all sides.
- Whisk together flour, diced tomatoes, water, salt, sugar, basil, and pepper in a bowl for sauce.
- Layer halved baby potatoes, carrots, onion, and celery in the baking dish.
- Place browned meatballs on top and pour sauce over.
- Cover with foil and bake for 40 minutes; remove foil and bake for 15-20 minutes until bubbling.
- Check doneness of vegetables and meatballs.
- Serve hot.
Notes
For gluten-free, use gluten-free breadcrumbs and cornstarch instead of flour.
Make ahead and store in the fridge overnight before baking for easy preparation.
Leftovers can be stored in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg