Meatball and Sausage Casserole

By Pierre Franey

Meatball and Sausage Casserole
Jim Wilson/The New York Times
Total Time
40 minutes
Rating
4(682)
Comments
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As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint. It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce.

If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all). The meatballs are seasoned with Parmesan cheese, nutmeg, cumin, garlic, parsley, salt and pepper. Depending on the composition of the meatballs, you might want to try other favorite spices, too, like ginger, coriander seed or fennel.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • ¾pound ground turkey, chicken, beef, pork or veal or any combination
  • ½cup fresh bread crumbs
  • ¼cup grated Parmesan cheese
  • 1egg
  • ¼cup fresh or canned chicken broth
  • ⅛teaspoon freshly grated nutmeg
  • ⅛teaspoon ground cumin
  • 1teaspoon plus 1 tablespoon chopped garlic
  • 4teaspoons chopped parsley
  • Salt and freshly ground pepper to taste
  • 2tablespoons vegetable oil
  • 4sweet or hot Italian sausages, 1 pound
  • 1cup chopped onions
  • ¼pound mushrooms, sliced
  • 1large green pepper, cored, seeded and cut into 1-inch pieces
  • 2cups crushed canned tomatoes
  • 2teaspoons chopped fresh rosemary or 1 teaspoon dried
  • ½cup dry white wine
  • 1bay leaf
  • 4tablespoons chopped fresh basil or Italian parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

664 calories; 45 grams fat; 14 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 41 grams protein; 1192 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.

  2. Step 2

    Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.

  3. Step 3

    Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).

  4. Step 4

    Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.

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Ratings

4 out of 5
682 user ratings
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Comments

Gillian

When making the balls, I found them very moist so: Instead of adding broth, I added about 1 tsp chicken powder out of a bouillon envelope. Also added some panko to the fresh crumbs. When done, was right consistency. Leave out rosemary next time and go easy on the nutmeg. A good do-ahead or gift.

Sacha

This is the best. I make it in the instant pot! Sauté the onions, garlic, green pepper. Add crushed tomatoes, wine, rosemary, bay leaf. Drop the meatballs in, cut up the sausage and add. High pressure for five minutes, let it sit for ten then release. I serve with some pasta. It’s tasty! Big hit with my fam.

Jim

Came up short on crushed tomatoes so we used one 14.8 oz can of fire-roasted diced tomatoes and one 14.8 oz can of tomato sauce. The rosemary was a pleasant change from the usual oregano and thyme. Instead of pasta we brushed thick slices of homemade sourdough bread with olive oil and grated garlic and broiled it until crispy around the edges. Great dinner for a cold night!

Farmer In Ghent

Excellent meatballs.

Beth

Question: could I make this in a Dutch oven?

carol mark

Can you make ahead??

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