Meatball Bake

Big, hearty meatballs made with a mix of ground beef and pork sausage, browned in a skillet, then baked low and slow with lima beans, carrots, and onion in a thick tomato sauce. This is a full dinner in one baking dish.

The meatball mixture gets a kick from chili powder, which gives them a subtle warmth that lifts the whole casserole. Rolling them in flour before browning serves two purposes: it creates a better crust in the skillet and later helps thicken the tomato sauce as it bakes.

Browning the meatballs rare before baking is intentional. They finish cooking during that hour-plus in the oven, staying juicy instead of drying out. The remaining flour gets stirred into the pan drippings to make a roux that thickens the stewed tomatoes into a proper sauce rather than a thin, watery broth.

Chef Tips

• Mix the meat lightly by hand. Overworking ground meat compresses it and makes dense, tough meatballs instead of tender ones.
• Quarter the carrots lengthwise so they cook through in the same time as the meatballs. Thick rounds take longer and may still be crunchy when the meat is done.
• Keep the dish covered the entire bake time. Uncovering lets steam escape and the vegetables won’t get tender enough.
• Thaw frozen lima beans before adding. Frozen beans drop the casserole temperature and throw off the cooking time.

Variations

• Use green beans or peas instead of lima beans if you prefer.
• Add diced potatoes for a heartier, stew-like casserole.
• Swap the stewed tomatoes for crushed tomatoes with Italian herbs for a more Italian spin.