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Meatball and Mashed Potato Bake

A delightful medley of tender meatballs and creamy mashed potatoes, topped with gooey melted cheese for a comforting family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 1/2 cup breadcrumbs Can use Italian-style breadcrumbs for extra flavor.
  • 1/4 cup grated Parmesan cheese Freshly grated will provide the best flavor.
  • 1 large egg Acts as a binder.
  • 1 tablespoon Italian seasoning Adds an aromatic flavor to the meatballs.
  • to taste salt and pepper Adjust seasoning according to taste.
For the Bake
  • 2 cups mashed potatoes Homemade or store-bought, ensure it's well-seasoned.
  • 1 cup marinara sauce Store-bought or homemade.
  • 1 cup shredded mozzarella cheese For a gooey topping.
  • 1 tablespoon fresh parsley Chopped, for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix until well-combined but avoid over-mixing.
  3. Shape the mixture into small, uniform meatballs, about the size of a golf ball.
Cooking
  1. In a skillet over medium heat, brown the meatballs in a tablespoon of oil until all sides are golden.
  2. In a baking dish, spread half of the marinara sauce at the bottom. Place browned meatballs on top and cover with the remaining marinara sauce.
  3. Spoon the mashed potatoes over the meatballs, spreading evenly.
  4. Sprinkle the shredded mozzarella cheese generously over the mashed potatoes.
  5. Bake for approximately 30 minutes, or until the cheese is bubbly and golden.
  6. Let it sit for five minutes before garnishing with fresh parsley. Serve hot.

Notes

For a healthier option, swap ground beef for lean turkey or chicken. Ensure not to overwork the meat mixture to avoid tough meatballs. Store leftovers in the refrigerator for up to three days or freeze for up to three months.