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Yorkshire Meatball Casserole

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“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.)”
1hr 40mins
1 casserole

Ingredients Nutrition


  1. Grease 8" square pan.
  2. Finely chop onion, celery, and parsley or blend with water, Worcestershire sauce and egg.
  3. Add to ground meat and seasonings, and mix well.
  4. Form into 16 large meatballs and place in pan.
  5. Preheat oven to 350 degrees F.
  6. Mix flour, baking powder and salt together in a medium bowl.
  7. Beat eggs until foamy.
  8. Add milk and melted butter and beat some more.
  9. Add dry ingredients to egg mixture and blend just until smooth.
  10. Pour over meatballs.
  11. Bake 50-60 minutes.
  12. (If making another batch of plain meatballs, make them smaller - 30-40 meatballs - and bake them about 25 minutes).
  13. 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.
  14. (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.).

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