This meatball casserole is made from scratch and consists of soft, succulent meatballs cooked in a chunky, rich vegetable sauce that’s low in fat and ready in about 15 minutes. It’s a delicious, homey dish, healthy, simple and easy enough to make on a weeknight.
Try also this easy meatball pasta bake!
This dish is as much about the meatballs as it is about the sauce. The 4-ingredient, deliciously soft meatballs could simply be shallow fried and enjoyed as they are. The sauce is rich, brimming with vegetables, perfect to pour over pasta, with or without the meatballs.
Both could happily exist on their own and together they make a fantastic, flavoursome family dinner everyone will love.
Meatball casserole ingredients
For the meatballs I used ground turkey, raw onion, 1 soft bun and simple seasoning. The meatballs can afford to be very simple as they absorb some of the flavour from the sauce which has a delicious richness about it (while still being quick and easy to make).
The sauce is made using onion, garlic, celery, carrot, red pepper and canned tomatoes. I used a bit of dried oregano and balsamic vinegar for more depth of flavour and scattered a handful of parmesan cheese over the casserole before popping it in the oven.
What meat to use
I have a penchant for using turkey in my meat based recipes (it’s healthy and extremely adaptable) but any ground meat, including beef, pork or lamb, will work. Just make sure your meat is neither too fatty nor too lean (around 7% fat is optimal).
Step-by-step recipe instructions
1.Start by making the sauce. Heat the oil, add the onion, garlic, carrot, celery and pepper and sautee for about 6 minutes on a medium heat stirring often.
2. Add the tomatoes, oregano, balsamic vinegar and seasoning, stir, cover and simmer for 10 minutes stirring occasionally. (Adjust the seasoning and remove from the heat before adding the meatballs)
3. While the sauce is bubbling away preheat the oven to 375 F/ 190 C/ gas mark 5 and make the meatballs.
To the food processor add the bun pieces and onion and pulse until crumbly and moist.
4. Add the meat and seasoning and pulse until just incorporated (do not overprocess the mixture).
5. Make good size meatballs and tuck into the sauce (make sure it’s off the heat by now).
6. Turn the meatballs around gently to coat in the sauce and sprinkle the tops with the parmesan cheese.
7. Bake in the centre of the oven for about 20 minutes or until the meatballs are fully cooked (check after 15 minutes to avoid overcooking the meatballs).
Serving suggestions
Serve with pasta of your choice (spaghetti or tagliatelle are good options), fresh bread, chopped basil, parsley or more cheese if preferred.
Do I need to use a food processor
Technically, no, but I strongly recommend that you do. For 2 reasons. Firstly, because it takes seconds to create the meatball mixture and the ingredients will be evenly distributed. Secondly, because your meatballs will have a melt-in-your mouth quality.
If, however, you prefer not to use the food processor tear the bun into very small pieces, grate the onion and combine with the bun as thoroughly as you can. Then add the meat and seasoning and combine using a large spoon until all the ingredients have been fully incorporated.
Top tips and FAQs
- If possible use a large shallow casserole dish (suitable for all heat sources) that comes with a lid. Alternatively make the sauce in a pot then transfer into a casserole dish, add the meatballs and bake according to instructions.
- Use meat with around 7% fat content (anything less might produce dry meatballs).
- I recommend making generous size meatballs so they are not overpowered by the sauce and can fit comfortably in your casserole dish. You should get around 15 meatballs.
- Do not overcook the casserole. Check if the meatballs are done after 15 minutes and try not to keep the casserole in the oven for longer than 20 minutes. You want your meatballs to be soft, not dry.
- Best served immediately. Leftovers can be refrigerated for up to 3 days.
- If serving this dish with pasta cook it while the casserole is in the oven.
- Freeze for up to 3 months.
Substitutions
- Turkey: Use any ground meat.
- Bun: This can be replaced by 1.5 slices of white soft bread.
- Celery: Substitute ½ fennel if preferred.
- Carrot: Use butternut squash (amount equivalent to 1 carrot).
- Oregano: Use basil, thyme or herbs de provence.
You might also like
- Meatballs in Healthy White Sauce
- Easy Turkey Meatballs in Tomato Sauce (Healthy)
- Healthy Meatballs in Mushroom Sauce (Turkey)
Keep in touch!
If you make this healthy meatball casserole I'd love to know how it turned out for you. Did you make any substitutions? let me know in the comments below, thanks!
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Recipe
Healthy Meatball Casserole
Equipment
- Large, shallow casserole dish with a lid (suitable for all sources of heat is best)
- Food processor
Ingredients
For the meatballs
- 1½ pounds (700 g) ground meat around 7% fat, I used turkey
- 1 medium sized soft bun torn into small pieces
- ½ medium onion finely chopped
- ⅔ teaspoon fine sea salt plus ½ tsp pepper
For the sauce
- 1½x14.11oz cans (600 g) tomatoes 2⅔ cups
- 1 onion finely chopped
- 1-2 garlic clove finely chopped
- ½ celery stalk chopped
- 1 medium carrot peeled, diced
- 1 red pepper deseeded, chopped
- 2 tablespoons olive oil
- 1½ teaspoons balsamic vinegar
- ⅔ teaspoon dried oregano
- 3 tablespoons parmesan cheese finely grated
Instructions
- Start by making the sauce. Heat the oil, add the onion, garlic, carrot, celery and pepper and sautee for about 6 minutes on a medium heat stirring often.
- Add the tomatoes, oregano, balsamic vinegar and seasoning, stir, cover and simmer for 10 minutes stirring occasionally. (Adjust the seasoning and remove from the heat before adding the meatballs)
- While the sauce is bubbling away preheat the oven to 375 F/ 190 C/ gas mark 5 and make the meatballs.To the food processor add the bun pieces and onion and pulse until crumbly and moist. Add the meat and seasoning and pulse until just incorporated (do not overprocess the mixture).
- Make good size meatballs and tuck into the sauce (make sure it’s off the heat by now). Turn the meatballs around gently to coat in the sauce and sprinkle the tops with the parmesan cheese.
- Bake in the centre of the oven for about 20 minutes or until the meatballs are fully cooked (check after 15 minutes to avoid overcooking the meatballs).
Notes
- If possible use a large shallow casserole dish (suitable for all heat sources) that comes with a lid. Alternatively make the sauce in a pot then transfer into a casserole dish, add the meatballs and bake according to instructions.
- Use meat with around 7% fat content (anything less might produce dry meatballs).
- I recommend making generous size meatballs so they are not overpowered by the sauce and can fit comfortably in your casserole dish. You should get around 15 meatballs.
- Do not overcook the casserole. Check if the meatballs are done after 15 minutes and try not to keep the casserole in the oven for longer than 20 minutes. You want your meatballs to be soft, not dry.
- Best served immediately. Leftovers can be refrigerated for up to 3 days.
- If serving this dish with pasta cook it while the casserole is in the oven.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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