Description:
This comforting casserole combines savory homemade or frozen meatballs with egg noodles in a rich, creamy gravy. Topped with fresh parsley for color and a touch of flavor, it’s a perfect dish for a family dinner or a party. Quick to prepare, this dish can be made ahead, and it’s always a hit!
Ingredients For Meatball Casserole with Egg Noodles and Gravy
-
For the Meatballs:
-
1 lb ground beef (or a mix of beef and pork)
-
1/2 cup breadcrumbs
-
1/4 cup grated parmesan cheese
-
1/4 cup milk
-
1 egg
-
1 tsp garlic powder
-
1 tsp onion powder
-
Salt and pepper to taste
-
-
For the Gravy:
-
2 tbsp butter
-
2 tbsp flour
-
2 cups beef broth
-
1/2 cup heavy cream (or whole milk for a lighter version)
-
1 tsp Worcestershire sauce (optional)
-
Salt and pepper to taste
-
-
For the Noodles:
-
1 lb egg noodles, cooked according to package instructions
-
-
Optional:
-
Fresh parsley for garnish
-
Instructions:
-
Prepare the Meatballs:
-
Preheat your oven to 375°F (190°C).
-
In a large bowl, mix ground beef, breadcrumbs, parmesan, milk, egg, garlic powder, onion powder, salt, and pepper. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
-
Bake the meatballs for about 15-20 minutes or until cooked through and browned on the outside.
-
-
Prepare the Gravy:
-
While the meatballs are baking, melt butter in a saucepan over medium heat.
-
Stir in the flour and cook for about 1-2 minutes to form a roux (thick paste).
-
Slowly whisk in the beef broth and bring to a simmer. Stir in the heavy cream and Worcestershire sauce, and let it simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste.
-
-
Combine the Casserole:
-
Cook the egg noodles according to package directions and drain.
-
In a large casserole dish, layer the cooked egg noodles. Arrange the meatballs on top.
-
Pour the gravy over the meatballs and noodles, making sure everything is well coated.
-
-
Bake the Casserole:
-
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
-
-
Garnish and Serve:
-
Garnish with chopped parsley for added freshness and color before serving.
-
Notes:
-
You can use store-bought meatballs to save time or make your own if you prefer.
-
For a lighter option, swap the heavy cream for milk, or use a lower-fat version of beef broth.
-
If you want extra flavor, consider adding sautéed mushrooms or onions to the gravy.
Tips:
-
If you’re making this dish ahead, prepare everything and refrigerate it (without baking). When ready to serve, bake it as instructed.
-
You can also freeze this casserole for up to 3 months. Thaw it overnight in the fridge before baking.
-
For extra crunch, sprinkle some breadcrumbs on top before baking.
Servings:
-
This recipe serves 6-8 people depending on portion sizes.
Nutritional Information (Approximate per serving):
-
Calories: 400-500 kcal
-
Fat: 20g
-
Carbohydrates: 35g
-
Protein: 30g
-
Fiber: 2g
-
Sodium: 500mg
Benefits:
-
This casserole is a balanced meal with a good mix of protein, carbs, and fats.
-
High in protein thanks to the meatballs, making it a filling and satisfying dish.
-
Can be made ahead, making it perfect for busy days.
Q&A:
Q: Can I use a different type of pasta?
-
A: Yes, you can substitute egg noodles with another pasta like rotini, penne, or fusilli. Just ensure the pasta is cooked before adding it to the casserole.
Q: Can I make this dish without the gravy?
-
A: The gravy adds a lot of flavor, but you can skip it if you prefer. The casserole will still be delicious, but you may want to add some seasonings to the noodles and meatballs for extra flavor.
Q: Can I freeze this casserole?
-
A: Yes! You can freeze the casserole before baking. Just wrap it tightly in plastic wrap or foil, then bake when ready to serve, adding an extra 10-15 minutes to the baking time.