Description
Cheesy Meatball Casserole with Mashed Potatoes
Ingredients
For the Meatballs:
1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/4 cup chopped parsley
1 tsp Italian seasoning
Salt and pepper, to taste
For the Mashed Potatoes:
2 lbs (900g) potatoes, peeled and cubed
1/2 cup milk
4 tbsp unsalted butter
Salt and pepper, to taste
For the Casserole:
1 cup marinara or tomato sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Chopped parsley, for garnish
Instructions
Prepare the Meatballs:
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
Form the mixture into meatballs (about 1-2 inches in diameter) and place them on a baking sheet.
Bake for 15-20 minutes or until cooked through.
Make the Mashed Potatoes:
While the meatballs are baking, boil the potatoes in salted water until tender (about 15 minutes). Drain.
Mash the potatoes with milk, butter, salt, and pepper until smooth and creamy. Set aside.
Assemble the Casserole:
Spread the mashed potatoes evenly in the bottom of a baking dish.
Arrange the baked meatballs over the mashed potatoes.
Spoon marinara sauce over the meatballs and sprinkle with mozzarella and Parmesan cheese.
Bake the Casserole:
Reduce the oven temperature to 375°F (190°C).
Bake the casserole for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Sprinkle with chopped parsley before serving. Enjoy this comforting, cheesy dish warm!
Let me know if you’d like tips or variations for this recipe!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, preheat your oven to 400°F (200°C). For the meatballs, combine all ingredients in a bowl, mixing gently with your hands to avoid tough meatballs. Form uniform, 1.5-inch balls and bake on a parchment-lined sheet. While they bake, boil your cubed potatoes in well-salted water. Drain thoroughly before mashing with warm milk and butter for extra creaminess. In a 9×13 inch baking dish, spread the mashed potatoes as your base layer. Neatly arrange the baked meatballs on top. Spoon the marinara sauce evenly, then blanket with cheeses. Reduce oven heat to 375°F (190°C) and bake until golden and bubbly.
Serving Suggestions
This hearty casserole is a complete meal, but it pairs beautifully with a simple side salad dressed with balsamic vinaigrette to cut through the richness. For a vegetable side, try roasted green beans or steamed broccoli. To make it a festive centerpiece, serve directly from the baking dish at the table, garnished with extra fresh parsley or basil.
How-to Summary
In summary: mix and bake meatballs, boil and mash potatoes, layer potatoes, meatballs, sauce, and cheese in a dish, then bake until golden. The key steps are baking the meatballs first for texture and ensuring your mashed potatoes are well-seasoned and smooth before assembling.
Frequently Asked Questions
Can I prepare this casserole ahead of time? Yes. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
Can I use frozen meatballs? Absolutely. Use about 20-24 pre-cooked frozen meatballs. Thaw them first or increase the initial bake time by 5-10 minutes to ensure they’re heated through.
How can I make the mashed potatoes lighter? Substitute half the potatoes with cauliflower, or use low-fat milk and reduce the butter. For a dairy-free version, use olive oil and unsweetened plant-based milk.
What’s the best way to store and reheat leftovers? Store in an airtight container for 3-4 days. Reheat portions in the microwave or cover the dish with foil and warm in a 350°F (175°C) oven until heated through.
Can I freeze this casserole? It’s best frozen before baking. Assemble, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Common Mistakes to Avoid
- Overmixing the meatball meat: This compacts the proteins, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Soggy mashed potato base: Ensure your boiled potatoes are drained thoroughly and mashed until smooth. Watery potatoes will make the whole casserole wet.
- Underseasoning the layers: Season the meatball mixture and the mashed potatoes well. Taste your potatoes before assembling.
- Using cold sauce and cheese: Let your marinara sauce come to room temperature for even baking and quicker melting.
Conclusion
This Cheesy Meatball Casserole with Mashed Potatoes is the ultimate comfort food, combining two beloved classics into one easy, crowd-pleasing dish. By following the step-by-step guide and avoiding common pitfalls, you’ll create a perfectly layered, flavorful meal that’s ideal for busy weeknights or casual gatherings. Its make-ahead flexibility only adds to its appeal. Give this recipe a try for a satisfying dinner that everyone will love.