Scalloped Meatballs
Creamy, hearty meatball casserole with tender vegetables and savory mushroom sauce, perfect for comforting family dinners and satisfying a crowd with rich flavors.
Ingredients
Instructions
- Parboil sliced potatoes, sliced carrots, and sliced onion with 1 teaspoon salt for 10 minutes.
- Drain and set aside.
- Mix ground beef, egg, bread crumbs, milk, thyme, and 1 teaspoon salt in a bowl.
- Shape the mixture into meatballs.
- Brown the meatballs in margarine in a frying pan.
- Remove meatballs from the pan and pour off all drippings.
- In the same pan, stir in the cream of mushroom soup and sour cream; heat just until hot.
- Layer half of the parboiled vegetables, meatballs, and soup mixture in a baking dish.
- Repeat the layers with remaining ingredients.
- Bake at 375°F (190°C) for 30 minutes.
Tips & Substitutions
For extra flavor, consider adding garlic powder or onion powder to the meat mixture. If you don't have bread crumbs, crushed crackers or oats can be used as substitutes. You can also use ground turkey or chicken instead of beef for a lighter option. Make sure not to overcook the vegetables during parboiling to retain some texture in the final dish.
Serving Suggestions
This dish pairs well with a simple green salad or steamed vegetables for a balanced meal. For a heartier option, serve with crusty bread or warm rolls, such as Hamburger Rolls With Tomatoes. Garnishing with fresh parsley can add a nice touch, enhancing both presentation and flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered baking dish in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal, ensuring they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Meatballs contains roughly 1100 calories, with 23g protein, 161g carbohydrates, and 42g fat. It is an excellent source of vitamin A (57% of the Daily Value), dietary fiber (50% of the Daily Value), and potassium (46% of the Daily Value). Note that it is relatively high in sodium, at 2147mg per serving (93% 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 use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables for convenience. Just be sure to thaw and drain them well before layering in the dish, as excess moisture can affect the texture and flavor of the scalloped meatballs.
How can I make this recipe gluten-free?
To make this dish gluten-free, substitute regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Additionally, ensure that the cream of mushroom soup is gluten-free by checking the label or using a homemade version.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the layers ahead of time and store them in the refrigerator. Just cover the baking dish tightly. When ready to bake, allow it to come to room temperature before placing it in the oven, then follow the baking instructions.
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).