Salmagundi

This is a big, bold casserole built in layers. Chili-spiced meatballs get broiled until browned, then simmered in spaghetti sauce. Underneath, a mixture of three different beans sits in a sweet, sticky sauce made from sauteed onions, dark brown sugar, molasses, and hot mustard.

The whole thing bakes covered for an hour until it bubbles all the way through. That time in the oven lets the sweet bean base absorb the savory, tomatoey drippings from the meatballs on top. The result lands somewhere between a hearty baked bean dish and a meatball casserole.

This feeds a crowd. It’s the kind of one-dish meal you bring to a potluck or set out on a buffet table.

Kitchen Tips

• Broil the meatballs on a rimmed cookie sheet so the fat drains while they brown. Use a slotted spoon to transfer them so you leave the grease behind.
• Dissolve the brown sugar and molasses completely into the sauteed onions before mixing with the beans. Undissolved sugar creates gritty pockets.
• Bake covered the entire time. Uncovering dries out the top layer of meatballs.
• This reheats well. The flavors actually deepen overnight, making leftovers even better.

Variations

• Use ground turkey or a beef-pork blend for the meatballs.
• Swap lima beans for great northern or navy beans if you prefer a creamier texture.
• Add a few dashes of hot sauce or cayenne to the bean mixture for some heat.