Cheesy Meatball Veggie Casserole

Cheesy meatball veggie casserole recipe

The Spruce Eats / Diana Chistruga

  • Total: 65 mins
  • Prep: 30 mins
  • Cook: 35 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
687 Calories
37g Fat
64g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 687
% Daily Value*
Total Fat 37g 47%
Saturated Fat 21g 106%
Cholesterol 97mg 32%
Sodium 898mg 39%
Total Carbohydrate 64g 23%
Dietary Fiber 7g 26%
Protein 28g
Calcium 700mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For many families, antique broccoli is a fan-favorite side dish. This recipe transform it into a hearty entree with the addition of meatballs.

The tender vegetables, cheesy sauce, flavorful meatballs, and crunchy breadcrumb topping all combine to make an incredibly good main dish.

One tip: do not use chopped broccoli in this recipe. You need the bigger broccoli florets so they hold their shape during all of the cooking and baking.

All you need to serve with it is a green salad tossed with some avocados and grape tomatoes and drizzled with a balsamic vinaigrette. This recipe is really a meal in one: you have the vegetables, meat, and bread. Add a glass of white or red wine and a bakery pie for dessert for a wonderful and simple meal.


  • For the Casserole:
  • 1/4 cup butter
  • 2 onions (chopped)
  • 4 cloves garlic (minced)
  • 1/3 cup flour
  • 2 2/3 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried marjoram leaves
  • 2 cups Havarti cheese (shredded)
  • 1-1/2 cups Colby cheese (shredded)
  • 1 (16-ounce) package wild rice meatballs (thawed)
  • 1 (16-ounce) package frozen broccoli florets (thawed and drained)
  • 1 (16-ounce) package frozen sliced carrots (thawed and drained)
  • For the Topping:
  • 2 cups soft whole wheat breadcrumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 cup butter (melted)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Gather the ingredients
    The Spruce Eats / Diana Chistruga
  2. Spray a 9 x 13-inch glass baking dish with nonstick cooking spray and set aside.

    Greased casserole dish
    The Spruce Eats / Diana Chistruga
  3. In a large skillet, melt the butter over medium heat. Add the onions and garlic and cook, stirring, until the vegetables are tender, about 4 minutes.

    Onions in pan
    The Spruce Eats / Diana Chistruga
  4. Add the flour and cook, stirring with a wire whisk, until the mixture bubbles for 1 minute. Do not let this mixture brown.

    Onion cooking
    The Spruce Eats / Diana Chistruga
  5. Add the milk, salt, pepper, and marjoram leaves. Cook and stir over low heat until the sauce thickens. Stir in the Havarti and Colby cheeses until the sauce is melted and the mixture is smooth (except for the vegetables, of course).

    Add milk, salt, pepper
    The Spruce Eats / Diana Chistruga
  6. Add the meatballs, broccoli, and carrots and mix gently. Pour the mixture into the prepared baking dish.

    Add meatballs
    The Spruce Eats / Diana Chistruga
  7. Make the topping. In a medium bowl, combine the breadcrumbs, Parmesan cheese, and melted butter and mix. Sprinkle over the casserole.

    Make the topping
    The Spruce Eats / Diana Chistruga
  8. Bake for 30 to 40 minutes or until the casserole is bubbling and the bread crumb topping is brown and crisp.

    The Spruce Eats / Diana Chistruga
  9. Serve immediately and enjoy!

    The Spruce Eats / Diana Chistruga

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