Meatball Vegetable Bake
A hearty baked dish featuring flavorful meatballs simmered with tender vegetables and a savory tomato sauce, topped with thickened broth. Perfect for family dinners, it combines comforting flavors with a satisfying texture, making it a wholesome and delicious meal for all ages.
Ingredients
- 1 1/2 lb. ground beef ⓘ
- 1 slightly beaten egg ⓘ
- 1 c. soft bread crumbs ⓘ
- 1/4 c. milk ⓘ
- 2 Tbsp. dry onion soup mix ⓘ
- dash of pepper ⓘ
- 2 Tbsp. salad oil ⓘ
- 1 (1 lb.) can tomatoes ⓘ
- 1 c. boiling water ⓘ
- 1 beef bouillon cube ⓘ
- 1/4 c. cold water ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1 1/2 c. sliced carrots ⓘ
- 2 medium onions quartered ⓘ
Instructions
- Combine ground beef, bread crumbs, milk, onion soup mix, and pepper in a bowl.
- Shape the mixture into meatballs.
- Brown the meatballs in hot salad oil in a large skillet.
- Remove the meatballs from the skillet and drain off excess fat.
- Add canned tomatoes to the skillet.
- Dissolve the beef bouillon cube in boiling water.
- Add cold water and cornstarch to the mixture and stir until it thickens.
- Return the meatballs to the skillet along with sliced carrots and quartered onions.
- Cover and simmer slowly until vegetables are tender, or transfer to a 2-quart casserole.
- Cover and bake at 350°F for 1 hour.
Tips & Substitutions
For extra flavor, consider adding minced garlic or Italian seasoning to the meatball mixture. If you don’t have breadcrumbs, crushed crackers or oats can be a suitable substitute. To make the dish lighter, you can use ground turkey or chicken instead of beef. For a vegetarian option, try using plant-based meat alternatives or a mix of beans and grains.
Serving Suggestions
This Meatball Vegetable Bake is delicious served over rice or with a crusty bread on the side. A simple green salad or steamed vegetables make excellent accompaniments. For a heartier meal, consider pairing it with mashed potatoes or noodles, which enhance the dish’s comforting qualities.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs and vegetables in a covered dish in the microwave or oven until heated through. Adding a splash of broth can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Meatball Vegetable Bake contains roughly 1215 calories, with 20g protein, 243g carbohydrates, and 19g fat. It is an excellent source of vitamin A (165% of the Daily Value), dietary fiber (52% of the Daily Value), and vitamin C (51% of the Daily Value). Note that it is relatively high in sodium, at 921mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the Meatball Vegetable Bake?
Yes, this dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through.
What can I use instead of dry onion soup mix?
If you don’t have dry onion soup mix, you can create a substitute by mixing onion powder, garlic powder, and dried parsley. This will provide a similar flavor profile. Adjust the quantities to taste, starting with about 1 tablespoon of each.
How do I make the meatballs more tender?
To keep your meatballs tender, avoid overmixing the meat mixture and consider adding a bit more milk or an extra egg. This helps keep the mixture moist. Additionally, cooking them gently in the sauce rather than frying them hard can also enhance tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).