Amish Hamburger Bake Meatballs Recipe Is Comfort On a Cold Day (7 Ingredients) by Donna John

Ready for another winning ground beef casserole recipe? After my simple Amish hamburger steak bake recipe was honored with 30Seconds most popular recipe of 2024, I had to try and top it. What's better than a hamburger steak? Meatballs! This easy Amish meatball bake recipe is moist, full of flavor, creamy, juicy and so simple to prepare. It's a winner, winner ground beef dinner.

To make this simple high-protein Amish recipe, you will need just a few simple pantry ingredients. Here is your shopping list: ground beef, buttery crackers, milk, dried Italian seasoning, onion powder, garlic powder and a can of cream of mushroom soup. You can use regular condensed cream of mushroom soup or try other varieties like golden mushroom, cream of chicken and mushroom or with roasted garlic.

These moist meatballs in a rich two-ingredient gravy (two ingredients!) is amazing served over egg noodles, rice or potatoes. The meatballs would even be delicious over quinoa. I added a side dish of simple green beans in olive oil, salt and pepper, and we sat down to a dinner that will be on repeat.

Will this Amish meatball casserole be the top recipe for 2025? Only time will tell!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

Steaks

• 1 pound ground beef
• 3/4 cup cracker crumbs (I used buttery crackers, which add more flavor than Saltines)
• 1/2 cup milk (You could use evaporated milk)
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Gravy

• 10.5 ounces (1 can) cream of mushroom soup
• 3/4 cup milk

Here's how to make it:

1. Put the ground beef, cracker crumbs, milk, Italian seasoning, onion powder and garlic powder into a large mixing bowl. Season well with salt and black pepper. Mix to combine. Do not over-mix. (For a gluten-free dinner, use gluten-free crackers and gluten-free cream of mushroom soup.)
   
2. In a small mixing bowl or large measuring cup, stir together the cream of mushroom soup and the milk.
   
3. Spread about 1/4 cup of the soup mixture onto the bottom of a baking dish.
   
4. Shape the mixture into meatballs and place on top of the soup. (The size of your meatballs will determine how many you get. I got 10 good-sized meatballs.)
   
5. Pour the remaining soup mixture over the meatballs.
   
   
6. Sprinkle with black pepper, if desired.
   
7. Cover the casserole dish with a lid or with aluminum foil.
   
8. Bake in a preheated 350-degree F oven for about 30 minutes, or until the meatballs are cooked through. Uncover during the last 5 minutes of cooking time to brown it a bit.
   
9. Sprinkle with parsley flakes, if desired.
   
10. Serve over egg noodles or rice or potatoes. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
    

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