Name: Meatball & Mashed Potato Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4-5 medium potatoes, peeled and chopped; 2 tbsp butter; 1/4 cup milk or cream; Salt & pepper to taste; 500g ground beef; 1/2 cup breadcrumbs; 1 egg; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp fresh parsley or 1 tbsp dried; 2 tbsp grated Parmesan cheese (optional); 1 1/2 cups marinara, tomato sauce, or gravy; 1 cup shredded mozzarella or cheddar cheese

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I made this Meatball & Mashed Potato Bake as a comforting, all‑in‑one meal. I bake juicy meatballs in sauce over creamy mashed potatoes, then top it with melted cheese so it’s golden and bubbly.

Why You’ll Love This Recipe

I love how this recipe brings together two classic favorites—meatballs and mashed potatoes—in one easy dish. It’s hearty, warming, and perfect for feeding the family. Also, it makes great use of leftovers, and it’s easy to adapt with whatever sauce or cheese I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 kg potatoes, peeled and chopped
60 g butter
120 ml milk or cream (plus extra if needed)
Salt & pepper to taste
500 g ground beef
½ cup (about 50 g) breadcrumbs
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, chopped (or 2 tsp dried)
30 g grated Parmesan (optional)
Salt & pepper to taste
500‑600 ml sauce (marinara, tomato sauce, or gravy)
200‑250 g cheese for topping (mozzarella or cheddar works well)

directions

Preheat my oven to about 180 °C (350 °F)
Boil the potatoes for about 15‑20 minutes until tender, then drain and mash with butter, milk/cream, salt & pepper until smooth
In a bowl I mix the ground meat, breadcrumbs, egg, onion, garlic, parsley, Parmesan (if using), salt and pepper. Then I form meatballs (about 12‑16, depending on size)
Brown meatballs in a skillet over medium heat until mostly cooked (about 5‑7 minutes)
In a baking dish (about 20×30 cm), I spread the mashed potatoes as the base layer, arrange the meatballs on top, then pour over the sauce
Sprinkle the cheese evenly over everything
Bake in the oven until hot through and the cheese is melted and lightly browned, about 20‑25 minutes

Servings and timing

Serves: about 4‑6 people
Prep time: ~25‑30 minutes
Cook time: ~30‑35 minutes
Total time: ~55‑65 minutes

Variations

Use frozen meatballs (already cooked) to save time
Swap the sauce: instead of marinara, try brown gravy, mushroom sauce, or a béchamel
Change cheeses: cheddar, mozzarella, gouda, or a mix
Add vegetables: layer in peas, corn, or spinach between the meatballs and potatoes or alongside
Make it spicy: add red pepper flakes, smoked paprika, or chili sauce

storage/reheating

Storage: after cooling, I cover the dish and refrigerate it for up to 3‑4 days
Freezing: I freeze portioned leftovers in airtight containers for up to 2‑3 months
Reheating: I reheat in the oven at ~175‑180 °C (350 °F) until warmed through; for individual portions I use the microwave with a cover to retain moisture

FAQs

What kind of potatoes work best for the mash?

I prefer starchy potatoes like Russet or Yukon Gold because they mash nicely and yield a smooth, creamy texture. Waxy potatoes can stay more firm and get gluey if overmixed.

Can I use leftover mashed potatoes?

Yes. Leftover mashed potatoes work great. I reheat them gently, maybe add a splash of milk or cream to loosen them up, and spread them in the dish as the base.

Do I have to bake the meatballs before assembling?

It helps to brown or partially bake them so they hold together and develop flavor. But if time is short, I sometimes place raw meatballs in the sauce and bake; I just make sure they cook through.

Can I assemble ahead of time?

I can assemble this dish in advance up to a day ahead, cover it, refrigerate it, then bake just before serving. Letting it sit out for 20‑30 minutes helps it bake more evenly.

What’s a good cheese for topping?

Mozzarella is excellent for melting and stretch. Cheddar adds sharper flavor. I also like mixing in Parmesan or Gruyère for a more complex taste. For an extra gooey top, I use a blend.

Conclusion

I find the Meatball & Mashed Potato Bake to be one of my go‑to comfort meals. It’s satisfying, adaptable, and crowd‑pleasing. It warms up well, works great with leftovers, and makes enough that I often have seconds or lunch the next day. If I want something a bit more special, I tweak the sauce or cheese, but even in its simplest version, it hits the spot.