Old-Fashioned Meatball Casserole with Potatoes and Carrots is one of those comforting dishes that brings back memories of family dinners around the table, where the aroma of something delicious bubbling away in the oven fills the home. This casserole provides a lovely balance of tender meatballs nestled among perfectly roasted potatoes and sweet carrots, all mingling with a savory tomato sauce that ties it all together. The hearty nature of this dish makes it a perfect choice for weekday meals or a cozy weekend gathering, offering both nostalgia and hearty satisfaction.

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

There’s something almost magical about meatballs—they’re like little flavor bombs waiting to be savored. This Classic Meatball Casserole combines the nostalgia of a home-cooked meal with convenience, making it a go-to recipe for busy families or anyone craving that feel-good comfort food. Plus, it’s an adaptable dish, letting you swap in your favorite vegetables or seasoning to make it your own. Trust me, once you try this recipe, you’ll find yourself cooking it time and time again!

Why You’ll Love This Recipe

Simple & Quick: This dish can comfortably serve a crowd in about an hour, with minimal prep!
Irresistible Flavor: Savory meatballs, tender veggies, and rich tomato sauce create a warm flavor profile that’s hard to resist.
Eye-Catching Appeal: The vibrant colors of fresh carrots and potatoes make it a feast for the eyes.
Flexible Serving: Perfect for weeknight dinners, gatherings, or meal prep—your family will love it!
Diet-Friendly Options: Easily adaptable for gluten-free diets with substitutes like gluten-free breadcrumbs and cornstarch.

Ingredients You’ll Need

1½ lbs lean ground beef: A flavorful base for juicy meatballs. Use a higher fat content for richer flavor.
1½ tsp salt: Enhances the beef flavor and helps create tender meatballs.
¼ tsp black pepper: Adds a gentle warmth; feel free to adjust based on your spice preference.
1 egg: Acts as a binder, helping the meatballs hold their shape during cooking.
1 tbsp dried minced onion: Provides a subtle onion flavor; you can substitute with fresh onions if desired.
½ cup breadcrumbs: This helps create moist meatballs. Panko adds extra crunch, while gluten-free breadcrumbs work for dietary needs.
1 tbsp olive oil: For browning the meatballs and adding a touch of flavor. Vegetable oil is a fine substitute.
3 tbsp all-purpose flour: This is for making a roux to thicken the sauce. You can swap it with 1½ tbsp cornstarch for a gluten-free option.
1 (15 oz) can diced tomatoes with juices: Provides a rich, tangy backdrop to the dish.
1 cup water: Helps thin the sauce to your desired consistency.
½ tsp salt: Balances flavors in the sauce.
2 tsp granulated sugar: Helps to cut the acidity of the tomatoes for a well-rounded sauce.
1 tsp dried basil leaves: Offers a fragrant herbiness that complements the dish well. Italian seasoning can also be used.
1½ lbs baby potatoes: Their creaminess when cooked melds beautifully with the meat.
1 cup carrots: Fresh and sweet, they add vibrant color and texture.
1 medium yellow onion: Adds depth of flavor; use red onion for a different twist.
2 celery stalks: A great addition for crunch and flavor, enhancing the overall vegetable medley.

How to Make Classic Meatball Casserole

Combine ingredients: In a large bowl, mix together 1½ lbs lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 tbsp dried minced onion, and ½ cup breadcrumbs. Gently mix until just combined.

Brown meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook until browned on all sides, about 5-7 minutes. Once browned, remove them from the skillet and set them aside—your kitchen will smell amazing!

Make the sauce: After browning the meatballs, drain any excess fat from the skillet, leaving about 3 tbsp of drippings. Stir in 3 tbsp all-purpose flour and cook for 1 minute to create a roux. Gradually whisk in the 1 (15 oz) can diced tomatoes with juices and 1 cup water, then add ½ tsp salt, 2 tsp granulated sugar, and 1 tsp dried basil. Cook until the sauce thickens slightly.

Combine ingredients: In a large mixing bowl, gently add the 1½ lbs halved baby potatoes, 1 cup chopped carrots, 1 medium yellow onion (chopped), 2 chopped celery stalks, and the browned meatballs to the pan. Carefully stir everything to coat it in the tomato sauce—this is where the magic happens!

Bake the casserole: Transfer the meatball and vegetable mixture to a large casserole dish and cover it tightly with foil. Bake at 375°F for 1 hour, or until the potatoes and carrots are tender, and the meatballs are fully cooked. Be sure to check for doneness; the vegetables should be fork-tender.

Rest and serve: Once it’s out of the oven, let the casserole rest for about 5 minutes before serving. This helps all the flavors meld together beautifully. Enjoy it warm with some crusty bread or a refreshing side salad!

Storing & Reheating

You can store any leftovers at room temperature for up to 2 hours, but for longer storage, refrigerate them in an airtight container for up to 3-4 days. If you want to make this dish ahead of time, it freezes beautifully! Just ensure it’s cooled first, then transfer to a freezer-safe container for up to 3 months. When ready to enjoy, simply thaw in the fridge overnight and reheat in the oven at 350°F for about 20 minutes, until warmed through. Note that texture may change slightly, but refreshing it with a drizzle of olive oil can help!

Chef’s Helpful Tips

Avoid overmixing the meat mixture; this can make meatballs tough.
Ensure the meat mixture is at room temperature before forming the meatballs for even cooking.
Adjust the vegetable mix to your liking; you can toss in bell peppers or zucchini for variety.
For a stronger flavor, let the meatballs sit in the sauce for a little longer before baking.
You can prepare the meatballs and sauce ahead of time, then assemble and bake when ready.

Classic Meatball Casserole is not just a meal; it’s an experience that brings people together. Whether it’s a cozy weeknight dinner or a special occasion, this dish embodies comfort and satisfaction. With its robust flavors and crowd-pleasing elements, you’ll find yourself reaching for seconds, maybe even thirds! Embrace the versatility of this recipe—experiment with vegetables or spices to make it uniquely yours. Let it warm your heart and home, and enjoy every hearty, delicious bite!

Recipe FAQs

Can I use frozen meatballs instead of making them from scratch?

Absolutely! While homemade meatballs have their charm, using frozen meatballs is a practical shortcut. Just add them to the casserole dish with the sauce and increase the baking time by about 15-20 minutes, ensuring they reach a safe internal temperature.

Can I make this recipe vegetarian?

Yes! You can substitute the ground beef with plant-based ground meat or your favorite veggie mix. Just adjust the seasonings to ensure you develop rich flavors that complement the vegetables, keeping the rest of the recipe intact.

How do I know when my meatballs are done?

You can check doneness by using an instant-read thermometer; the internal temperature should reach at least 160°F. You can also cut one in half to ensure there’s no pink and the juices run clear.

Can I cook it in a slow cooker?

Definitely! Follow the same steps to make the meatballs and sauce, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until everything is hot and the vegetables are tender.

More Dinner Recipes

Classic Meatball Casserole (1950s-Style Family Dinner)

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Classic Meatball Casserole

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Author: Jennifer
Prep Time: N/A
Cook Time: 1 hour
Total Time: 0 hours
Yield: 6 servings 1x
Category: Dinner
Method: Baked
Cuisine: American

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Description

This Classic Meatball Casserole features tasty meatballs, tender potatoes, and vibrant carrots, creating a comforting dish that’s simple to prepare and perfect for family dinners.

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

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Instructions

In a large bowl, mix the lean ground beef with salt, black pepper, egg, dried minced onion, and breadcrumbs until just combined. Form the mixture into 1-inch meatballs.
Heat the cooking oil in a skillet over medium heat. Brown the meatballs on all sides, then remove and set them aside.
Drain the excess fat from the skillet, leaving about 3 tablespoons. Stir in the flour and cook for 1 minute to form a light roux. Gradually whisk in the diced tomatoes, water, salt, sugar, and basil, stirring until the sauce thickens slightly.
Add the halved baby potatoes, chopped carrots, yellow onion, celery, and the browned meatballs to the sauce. Stir gently to coat everything.
Transfer the mixture to a casserole dish, cover it tightly with foil, and bake at 375°F for 1 hour, until the vegetables are tender and meatballs are cooked through.
Allow to rest for 5 minutes before serving. Serve warm with crusty bread or a side salad.

Notes

Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
This dish can be prepared ahead of time and baked just before serving.
Leftovers can be stored in the refrigerator for up to 3 days.