Yorkshire Meatball Casserole Recipes

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YORKSHIRE MEATBALL CASSEROLE



Yorkshire Meatball Casserole image

Tasty meatballs baked in a custard-like batter and topped with gravy. Serve with some steamed veggies (carrots? peas? spinach?) and dinner's all set. You can use all beef in the meatballs if that's what you have or prefer. It's based on "Yorkshire Burger" by Paul C. Kellogg in Pilsbury's Best of the Bake-Off Collection, 1959. But I cut it down and used my favourite meatball/meatloaf recipe. (If you double the meatball ingredients, you can use half for this recipe, and half for plain meatballs for freezing, and use the pan drippings for the gravy.)

Provided by vancouverlori

Categories     Meatballs

Time 1h40m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 21

1/4 large onion (or 1/2 small onion)
1 stalk celery
1 tablespoon fresh parsley (or 2 tsp dried parsley flakes)
1 tablespoon water
1 teaspoon Worcestershire sauce
1 egg (or EnerG Egg Replacer as directed on package)
1/2 teaspoon salt
1 pinch pepper
1/2 lb lean ground beef
1/2 lb ground lean pork
1/4 cup quick oats (not old-fashioned)
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 egg
3 egg whites (or EnerG Egg Replacer prepared as per package, equivalent to 2 eggs to replace egg and egg white)
1 cup milk
2 tablespoons butter, melted
3/4 cup beef broth (or same amount made from pan drippings from baking a second batch of meatballs plain)
1 tablespoon water
1 tablespoon flour

Steps:

  • Grease 8" square pan.
  • Finely chop onion, celery, and parsley or blend with water, Worcestershire sauce and egg.
  • Add to ground meat and seasonings, and mix well.
  • Form into 16 large meatballs and place in pan.
  • Preheat oven to 350 degrees F.
  • Mix flour, baking powder and salt together in a medium bowl.
  • Beat eggs until foamy.
  • Add milk and melted butter and beat some more.
  • Add dry ingredients to egg mixture and blend just until smooth.
  • Pour over meatballs.
  • Bake 50-60 minutes.
  • (If making another batch of plain meatballs, make them smaller - 30-40 meatballs - and bake them about 25 minutes).
  • If making gravy as stated, heat beef broth in a small saucepan over medium-high. Mix flour and water in a small bowl until smooth. When broth boils, add flour-water mixture and stir until thickened. Remove from heat.
  • (If making gravy from plain meatball pan drippings, deglaze pan with about 1/2 cup water, scrape into small saucepan, and add water to add up to 3/4 cup. Heat over medium-high. Meanwhile, mix flour and water in a small bowl. When liquid boils, add flour-water mixture and stir well until thickened then remove from heat.).

Nutrition Facts : Calories 538.4, Fat 28.9, SaturatedFat 12.8, Cholesterol 194.6, Sodium 1235.1, Carbohydrate 33.8, Fiber 1.8, Sugar 1.1, Protein 33.6

MEATBALL CASSEROLE



Meatball Casserole image

The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h10m

Number Of Ingredients 14

1 pound ground pork
1 pound ground beef (85 percent lean)
1 cup fresh breadcrumbs
1/2 cup finely grated pecorino
1 1/2 teaspoons coarse salt
2 large eggs
1 clove garlic, minced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
Pinch of red-pepper flakes
1 can (28 ounces) whole peeled tomatoes, pureed
4 leaves fresh basil (optional)
8 ounces fresh mozzarella, thinly sliced

Steps:

  • Using your hands, gently mix together pork, beef, breadcrumbs, pecorino, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.
  • Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes. Add tomatoes and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes. Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.
  • Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve.

SUNNY'S EASY CHEESY MEATBALL SUB CASSEROLE



Sunny's Easy Cheesy Meatball Sub Casserole image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
3 tablespoons olive oil
1/2 onion, diced
1 green bell pepper, cored, seeded and diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon Italian seasoning
Half a 32-ounce bag frozen store-bought meatballs, defrosted and sliced in half
One 32-ounce jar marinara sauce
Two 8-ounce bags Italian cheese blend
One 5-ounce bag garlic croutons, crushed

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Heat the olive oil in a medium skillet over medium heat. Add the onion and green pepper, then sprinkle with salt and pepper and saute until tender, about 5 minutes. Add the garlic and Italian seasoning and cook for another 1 to 2 minutes. Remove from the heat and set aside.
  • In a large bowl, combine the meatballs, marinara sauce and cheese. Add the cooked onion and pepper mixture. Mix to combine, then transfer to the prepared baking dish. Top with the crushed croutons. Bake until the cheese is melted and bubbling, 30 to 35 minutes. (If the topping starts to get too brown, loosely cover with foil toward the end of the bake.)

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