Description

This Meatball Mashed Potato Bake is the ultimate one-pan comfort food featuring juicy, oven-baked meatballs nestled on a bed of creamy mashed potatoes, topped with gooey mozzarella and cheddar cheese. Baked to bubbly perfection, this dish is hearty, easy to make, and perfect for feeding the whole family. It’s also highly customizable—swap in your favorite meats, cheeses, or veggies for a twist on the classic. Ideal for weeknights, gatherings, or make-ahead meals.

Ingredients

For the meatballs:

1 lb ground beef
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tsp dried oregano
Salt and pepper to taste

For the mashed potatoes:

2 lbs potatoes, peeled and chopped
½ cup milk
¼ cup butter
Salt and pepper to taste

For assembly:

1 cup shredded mozzarella cheese
½ cup grated cheddar cheese
2 tbsp chopped fresh parsley (optional)

Instructions

Boil chopped potatoes in salted water until fork-tender. Drain and mash with milk, butter, salt, and pepper until smooth. Set aside.

Preheat oven to 375°F (190°C).

In a large bowl, combine ground beef, breadcrumbs, egg, garlic, Parmesan, oregano, salt, and pepper. Mix well and form into small meatballs.

Place the meatballs on a lined baking sheet and bake for 15–20 minutes, or until browned and cooked through.

Spread mashed potatoes evenly in a greased 9×13-inch baking dish.

Place the cooked meatballs on top of the mashed potatoes.

Sprinkle mozzarella and cheddar cheese evenly over the top.

Bake in the oven for another 15–20 minutes, or until cheese is melted and bubbly.

Garnish with chopped parsley before serving, if desired.

Notes

For a vegetarian version, use plant-based meatballs and non-dairy cheese.

Add sautéed mushrooms or caramelized onions to the mashed potatoes for extra depth.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Double the batch for potlucks and large family dinners.

Always taste and season your mashed potatoes well before assembling.