Meatball Mashed Potato Casserole
A comforting casserole with layers of creamy mashed potatoes, savory meatballs, marinara sauce, and gooey cheese, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound meatballs (homemade or frozen) Use your favorite kind, Italian seasoning recommended.
- 2 pounds potatoes (Russet or Yukon Gold) Yukon Gold offers extra creaminess.
- 1 cup marinara sauce Store-bought is perfectly fine.
- 2 cups shredded cheese (Mozzarella or Pepper Jack) Pepper Jack gives a bit of spice.
- 3 tablespoons butter For mashing the potatoes.
- 1/2 cup milk or cream To achieve desired potato consistency.
Optional Ingredients
- 1 cup peas or broccoli For added greens, if desired.
- 1 small onion, sautéed Can be added to mashed potatoes for extra flavor.
- 1 clove garlic, roasted Another option for flavor enhancement.
- 2 tablespoons chopped parsley or scallions For garnish before serving.
Instructions
Preparation
- Cook the meatballs according to package instructions or until browned if homemade.
- Wash and peel the potatoes, then boil them in salted water until tender.
- Mash the potatoes with butter and milk/cream until creamy and smooth.
Assembly and Baking
- Layer the mashed potatoes into a casserole dish.
- Place the cooked meatballs on top of the potatoes.
- Pour the marinara sauce over the meatballs.
- Sprinkle the shredded cheese generously over the top.
- Bake in a preheated oven at 400°F (200°C) for about 30 minutes or until bubbly and golden.
Serving Suggestions
- Serve hot, optionally garnished with chopped parsley or scallions.
- Add a dollop of sour cream for extra creaminess, if desired.
- Pair with a crisp side salad or buttered green beans.
Notes
Feel free to freeze leftovers in meal-sized portions for easy future meals. Reheat from frozen or thaw overnight in the fridge.