Description
Savor the comforting flavor of Classic Meatball Casserole. This dish combines tender meatballs with potatoes and carrots, making it a delightful meal for family gathering.
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, mix together ground beef, salt, black pepper, egg, minced onion, and breadcrumbs. Form into 1-inch meatballs.
- Heat oil in a skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.
- In the same skillet, drain excess fat, leaving about 3 tablespoons. Stir in flour to make a roux, cooking for 1 minute.
- Gradually whisk in diced tomatoes, water, salt, sugar, and basil. Stir until the sauce thickens slightly.
- Add halved potatoes, chopped carrots, chopped onion, chopped celery, and the browned meatballs. Gently stir to coat everything in the sauce.
- Transfer the mixture to a 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.
Notes
For a gluten-free option, use gluten-free breadcrumbs and cornstarch instead of flour.
This casserole pairs well with a side salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg