In a large bowl, combine 1½ lbs lean ground beef, 1½ tsp salt, ¼ tsp black pepper, 1 egg, 1 Tbsp dried minced onion, and ½ cup soft breadcrumbs. Mix gently until just combined and form into 1-inch meatballs.

Heat 1 Tbsp cooking oil in a large skillet over medium heat. Add the meatballs and brown on all sides, then remove and set aside.

Drain excess fat from the skillet, leaving about 3 Tbsp drippings. Stir in 3 Tbsp flour and cook for 1 minute to make a light roux. Gradually whisk in 1 (15 oz) can diced tomatoes with juices, 1 cup water, ½ tsp salt, 2 tsp sugar, and 1 tsp dried basil. Stir until the sauce thickens slightly.

Add 1½ lbs halved baby potatoes, 1 cup chopped carrots, 1 medium yellow onion (chopped), 2 chopped celery stalks, and the browned meatballs. Stir gently to coat everything in the tomato sauce.

Transfer mixture to a large casserole dish, cover tightly with foil, and bake at 375°F for 1 hour, or until vegetables are tender and meatballs are fully cooked.

Let rest for 5 minutes before serving. Enjoy warm with crusty bread or a side salad.