Description
There’s something undeniably soul-soothing about comfort food—especially when it’s baked into a bubbling casserole.
Ingredients
For the meatballs:
- 1 pound ground beef or pork (or a mix)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1 tablespoon olive oil (for browning)
For the mashed potatoes:
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 4 strips cooked bacon, crumbled
- 2 green onions, chopped
- Salt & pepper to taste
For assembly:
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley or basil, for garnish
Instructions
Boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter, sour cream, milk, cheddar, bacon, green onions, salt, and pepper. Mash until creamy. Set aside.
In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, seasoning, salt, and pepper. Form into 1-inch balls. Brown in a skillet with olive oil over medium heat until seared on all sides (they’ll finish cooking in the oven).
Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread half the mashed potatoes. Top with meatballs. Spoon marinara sauce over the meatballs, then dollop or spread the remaining mashed potatoes on top. Sprinkle with mozzarella cheese.
Bake uncovered for 30–35 minutes, until hot and bubbly. Let sit for 5 minutes before serving. Garnish with chopped parsley or basil.
Notes
- Use leftover mashed potatoes to speed up prep.
- Add a pinch of red pepper flakes to the meatballs for heat.
- Swap beef for turkey or plant-based meat for a lighter version.
- Prep Time: 25
- Cook Time: 35
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 540 kcal
- Fat: 32 g
- Carbohydrates: 38 g
- Protein: 30 g
Keywords: Loaded Mashed Potato and Meatball Casserole