Description
This Meatball & Mashed Potato Bake is a cozy, family-friendly casserole that combines tender meatballs, creamy mashed potatoes, marinara sauce, and melted cheese for the ultimate comfort food. Perfect for busy weeknights or weekend dinners, this hearty dish is a guaranteed crowd-pleaser.
Ingredients
- For the Mashed Potatoes:
- Potatoes (gold or russet)
- Unsalted butter
- Whole milk
- Salt and pepper to taste
- For the Meatballs:
- Ground beef
- 1 large egg
- Finely chopped onion
- Fresh parsley, chopped
- Dried oregano
- Salt and black pepper
- Additional Ingredients:
- Marinara sauce (store-bought or homemade)
- Smoked mozzarella cheese, grated
Instructions
- Prepare the Mashed Potatoes:
- Wash, peel, and dice potatoes evenly.
- Boil in salted water until fork-tender, then drain.
- Add butter and warm milk, mash until creamy. Season with salt and pepper.
- Make the Meatballs:
- Preheat oven to 400°F (200°C).
- Mix ground meat, egg, onion, parsley, oregano, salt, and pepper in a bowl.
- Form into 1–1.5 inch balls and bake on parchment-lined sheet for 15–20 minutes.
- Assemble the Casserole:
- Spread mashed potatoes in a casserole dish.
- Top with baked meatballs.
- Pour marinara sauce evenly over meatballs.
- Sprinkle grated smoked mozzarella on top.
- Bake:
- Bake in preheated oven for 20–25 minutes, until cheese is bubbly and slightly golden.
- Serve:
- Cool slightly before serving. Garnish with extra chopped parsley if desired.
Notes
- You can use store-bought meatballs for a time-saving shortcut.
- Substitute smoked mozzarella with regular mozzarella or a cheese blend.
- Add sautéed spinach or mushrooms to the mashed potatoes for a nutrition boost.
- To make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
- Freeze unbaked casserole up to 2 months; thaw before baking.
