Classic Meatball Casserole (Cozy Family Dinner)

This cozy meatball casserole is the kind of comforting dinner that never goes out of style. Juicy homemade meatballs, baby potatoes, and carrots bake together in a rich tomato gravy that tastes like Sunday supper at grandma's house. 👇👇

A casserole dish with homemade meatballs, halved baby potatoes, and carrots baked in tomato gravy, ready to serve.

Why You'll Love This Recipe

Save this one for your next cozy Sunday dinner - it's one of those timeless meals that never goes out of style.

Retro comfort food. This recipe has that nostalgic 1950s feel, but with simple, real ingredients.
All-in-one meal. Meat, veggies, and sauce all cook together in one dish.
Family favorite. Juicy beef meatballs meet tender vegetables in a cozy tomato sauce.
Budget-friendly. Uses ground beef and pantry staples for a hearty meal that stretches.
Perfect for meal prep. Leftovers taste even better the next day.

Andi is holding a bowl of meatball casserole with a tomato gravy, baby potatoes, carrots, onions, and celery.

Note From Andi:

This recipe comes from an old 1950s cookbook I found years ago, and it still totally holds up today. I gave it a few updates - less grease, no canned soup, and fresher flavors - but it still has that nostalgic "Sunday supper" vibe.

If you're new to making meatballs from scratch, just remember: don't overmix! That's the key to keeping them tender. And yes, it's worth the little extra effort! This casserole is comfort food at its best.

You can also check out my:

The ingredients to make old-fashioned meatball stew.

Recipe Ingredients 👇👇

For the Meatballs:

1½ lbs lean ground beef - 85% lean works best for juicy meatballs without too much grease.
1½ tsp salt
¼ tsp black pepper
1 egg - binds the meatballs so they stay tender.
1 Tbsp dried minced onion - adds flavor without chopping
½ cup breadcrumbs - you can also use panko crumbs or gluten-free bread crumbs

For Cooking:

1 Tbsp olive or vegetable oil

For the Sauce and Vegetables:

3 Tbsp all-purpose flour - or 1 ½ Tbsp cornstarch for a gluten-free option, it thickens the tomato gravy as it cooks.
1 (15 oz) can diced tomatoes with juices - or try fire-roasted for extra depth
1 cup water (plus more if needed) - thins the sauce to the right consistency.
½ tsp salt
2 tsp granulated sugar - or use honey. It balances the acidity of the tomatoes.
1 tsp dried basil leaves - or swap for Italian seasoning
1½ lbs baby potatoes, halved - choose small waxy potatoes so they hold shape.
1 cup carrots, chopped into 3-inch pieces - slice evenly for even tenderness.
1 medium yellow onion - chopped into large chunks
2 celery stalks, chopped

Watch How To Make It 👇👇

Step-By-Step Instructions 👇👇

Halved baby potatoes, carrots cut into chunks, onion cut into chunks, and chopped celery on a cutting board with a knife.

STEP 1: Chop The Veggies

Slice the 1½ lbs baby potatoes in half, chop 1-2 carrots into 1" pieces, chop 2 celery stalks and chop 1 medium onion into large chunks.

Ground beef, seasonings, breadcrumbs, and eggs are in a bowl and mixed with a wooden spoon until combined. The meat mixture is rolled into small balls.

STEP 2: Make the Meatballs

In a large mixing bowl, combine 1½ lbs lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 Tbsp dried minced onion, and ½ cup breadcrumbs.

Mix gently with your hands until everything is just combined - don't overwork it or the meatballs will be tough. Form into 1-inch balls by rolling in your hands.

Meatballs are added to a skillet, browned, then placed on a plate.

STEP 3: Brown the Meatballs

Heat 1 Tbsp cooking oil in a large skillet or cast-iron braiser over medium heat.

Add the meatballs and brown them on all sides (you may need to do this in batches).

Once browned, transfer the meatballs to a plate and set aside.

Flour is added to the grease and cooked to make a roux, then the diced tomatoes and seasoning are added and cooked until slightly thicker.

STEP 4: Make the Sauce

Carefully drain excess fat from the skillet, leaving about 3 Tbsp drippings in the pan.

Sprinkle in 3 Tbsp flour and whisk with a silicone spatula for 1 minute to make a light roux.

Gradually whisk in 1 (15 oz) can diced tomatoes, 1 cup water, ½ tsp salt, 2 tsp sugar, and 1 tsp basil. Bring to a simmer and cook until the sauce thickens slightly.

A braiser filled with meatballs, potatoes, onions, and carrots in thick tomato gravy, then covered with the lid for baking.

STEP 5: Add the Vegetables

Add in 1 ½ lbs halved baby potatoes, 1 cup carrots, 1 medium onion, and 2 chopped celery stalks.

Add the browned meatballs back into the pan and gently mix everything together, coating the vegetables and meatballs in the tomato sauce.

STEP 6: Bake the Casserole

If you're not using a braiser, transfer everything to a large oven-safe casserole dish.

Cover tightly with foil or a lid.

Bake at 375°F for 1 hour, or until the vegetables are tender when pierced with a fork and the meatballs are cooked through.

TIP: If the sauce looks too thick partway through baking, you can stir in a few tablespoons of water.

A skillet filled with meatballs, potatoes, onions, and carrots in thick tomato gravy.

Recipe Tips

Mix the meatballs gently just until combined - overworking the mixture compresses the beef and makes them tough.
Shape evenly sized meatballs and veggies so everything cooks at the same rate. Tip: A small cookie scoop or measuring spoon helps keep them uniform.
Brown for flavor: Searing the meatballs before baking adds caramelization and depth to the tomato sauce.
Keep it covered while baking to trap moisture and prevent the sauce from drying out.
Let it rest before serving. The sauce thickens slightly as it cools, giving that perfect gravy-style texture.
Gluten-free option: Use 1 ½ Tbsp cornstarch instead of flour - whisk it with a splash of cold water first to avoid lumps.

Ingredient Swaps

Protein: Use ground turkey, pork, or a half-and-half mix of beef and pork for extra richness.
Vegetables: You can stir in mushrooms, peas, or green beans to boost flavor and nutrition.
Tomatoes: Substitute crushed tomatoes or smooth tomato sauce if you prefer a less chunky texture.
Seasoning: Italian seasoning, oregano, or thyme all work perfectly in place of dried basil.

Serving Ideas

Serve with buttered dinner rolls or crusty garlic bread to soak up every bit of that rich tomato sauce.
Add a sprinkle of grated Parmesan or fresh parsley on top for a restaurant-style finish. Crushed crackers are popular too!
Pair with a side of roasted green beans, simple cucumber salad, or creamy mashed potatoes for a full meal.
Save leftovers for an easy next-day lunch. Reheat and serve over buttered egg noodles or fluffy white rice for a simple twist.

Try another one of my popular retro dinners with classic meatloaf or slow cooker pot roast, both are classic family recipes just like grandma used to make.

Storage & Reheating

Fridge: Store in an airtight container up to 4 days.
Freeze: Freeze portions in containers up to 2 months.
Reheat: Warm gently in the oven or microwave until hot. Add a splash of water if the sauce thickens too much.

Make It a Dinner Rhythm Meal Plan

If you're following my Dinner Rhythm Blueprint, this casserole is a perfect Anchor Meal - hearty, homemade, and made to stretch into multiple dinners.

Option 1: Serve it fresh from the oven with buttered garlic bread and a side of roasted vegetables for a cozy family meal.
Option 2: Use leftover meatballs to make quick subs or sliders the next night. Add a little mozzarella and pizza sauce. Broil until bread is crispy.
Option 3: Chop the leftover meatballs and stir them into pasta or cooked rice for a 10-minute second dinner.
Option 4: Freeze half the batch for a future Grace Night when you need something homemade but effortless.

These are the kind of flexible dinners that make the week feel easier and help you stretch one recipe into several stress-free meals.

FAQs

Can I make this ahead of time?

Yes! Assemble up to 24 hours ahead, refrigerate covered, and bake when ready.

Can I skip browning the meatballs?

Technically, yes, but browning adds a lot more flavor. If you skip it, bake an extra 10-15 minutes.

Can I use store-bought frozen meatballs?

You can. Just skip the first step and start with the sauce and veggies.

Why is my sauce too thick?

If it thickens too much, stir in ¼ cup warm water before serving.

Why You'll Love This Recipe

Note From Andi: