Step 1: Prepare the Meatball Mixture

In a large bowl, combine the lean ground beef, salt, black pepper, egg, dried minced onion, and breadcrumbs. Mix the ingredients gently until just combined—be careful not to overwork the meat to keep the texture soft—and form into 1-inch meatballs.

Step 2: Brown the Meatballs

Heat the oil in a large skillet over medium heat. Add the meatballs in batches if necessary, browning them on all sides until they develop a nice crust. Remove them from the skillet and set aside.

Step 3: Create the Savory Sauce

Drain most of the excess fat from the skillet, keeping about 3 tablespoons of drippings. Stir in the flour and cook for about one minute to create a light roux. Gradually whisk in the diced tomatoes with their juices, water, salt, sugar, and dried basil. Continue to stir until the sauce begins to thicken.

Step 4: Combine and Bake

Place the halved potatoes, carrots, onions, celery, and the browned meatballs into a large casserole dish. Pour the tomato sauce mixture over everything, stirring gently to ensure the meatballs and vegetables are well-coated. Cover the dish tightly with foil and bake at 375°F for 1 hour, or until the vegetables are tender and the meatballs are cooked through.

Pro Tips

• Mix the meatball components only until incorporated to ensure they remain juicy and tender.
• Always keep the dish covered during the baking process to prevent the sauce from evaporating and drying out the vegetables.
• Allow the casserole to rest for at least 5 minutes after taking it out of the oven, as this helps the sauce reach the perfect consistency.
• If the sauce seems too thick after baking, add a splash of warm water to loosen it up before serving.