Why You’ll Love These Meatballs with Potatoes and Cheese
Comfort food enthusiasts, have I got a treat for you! These meatballs with potatoes and cheese combine three irresistible elements into one glorious casserole.
I love how the juicy, seasoned meatballs nestle between layers of tender potatoes, all blanketed with a gooey cheese topping that gets perfectly golden and crispy around the edges.
It’s basically a complete meal in one dish – protein, carbs, dairy, done. No juggling multiple pots and pans.
Plus, the leftovers taste even better the next day, if they last that long. My family practically fights over the corner pieces, where the cheese gets extra crispy.
What Ingredients are in Meatballs with Potatoes and Cheese?
This hearty, comforting dish brings together simple ingredients that transform into something truly magical when combined. The recipe balances savory meatballs with tender potatoes and a blanket of melty cheese for a casserole that feels like a warm hug on a plate.
Let me walk you through everything you’ll need to create this crowd-pleasing meal.
For the Meatballs:
- 1 lb (450g) ground beef
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
For the Dish:
- 4 medium potatoes, peeled and thinly sliced
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
The beauty of this recipe lies in its flexibility. Don’t have cheddar? Any good melting cheese can work in a pinch.
Ground turkey can substitute for beef if you’re looking for a lighter option, though you might want to add a bit more seasoning. And while the fresh parsley garnish might seem optional, it adds a pop of color and freshness that really brightens up the finished dish.
Just remember that the potatoes need to be sliced thinly for proper cooking—a mandoline slicer makes quick work of this if you have one.
How to Make These Meatballs with Potatoes and Cheese
Let’s start with those irresistible meatballs. In a large bowl, combine 1 lb of ground beef with 1 small finely grated onion and 2 minced garlic cloves. Add 1 large egg, ½ cup breadcrumbs, and ¼ cup milk to bind everything together. Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano or Italian seasoning.
Mix everything with your hands (yes, getting your hands dirty is part of the fun) until just combined—overworking the meat can make tough meatballs, and nobody wants that. Form the mixture into golf ball-sized portions, rolling them between your palms until smooth.
While the meatballs come together, let’s prep those potatoes. Peel and thinly slice 4 medium potatoes—the thinner they are, the faster they’ll cook and the more likely they’ll become tender in the same timeframe as the meatballs. Toss your potato slices with 2 tablespoons olive oil, 1 teaspoon paprika, and salt and pepper to taste until each slice is lightly coated.
Now comes the assembly: grease your baking dish, arrange half the seasoned potato slices on the bottom, place your meatballs evenly across this potato layer, then top with the remaining potatoes. The layering is essential here—it guarantees everything cooks evenly and the flavors meld beautifully.
Finally, the crowning glory—cheese! Sprinkle 1 cup of shredded mozzarella and ½ cup of shredded cheddar over the top layer of potatoes. This creates that gorgeous, golden, bubbly crust that makes everyone at the table lean in with anticipation.
Bake the dish until the potatoes are tender, the meatballs are cooked through, and the cheese has transformed into a bronzed, melty blanket. When it emerges from the oven, let it rest for about 5 minutes (if you can resist), then sprinkle with 2 tablespoons of chopped fresh parsley for a pop of color and freshness.
Don’t you love how something so simple can look so impressive?
Meatballs with Potatoes and Cheese Substitutions and Variations
Despite the classic charm of this recipe, one of my favorite aspects of meatballs with potatoes and cheese is how beautifully adaptable it can be. You can swap ground beef for turkey, chicken, or even a plant-based alternative for lighter results.
No mozzarella on hand? Try provolone or fontina instead.
I often spice things up with different herb combinations—rosemary and thyme create a wonderful earthy profile, while adding smoked paprika gives everything a Spanish twist.
The potatoes are negotiable too. Sweet potatoes add a lovely color contrast and nutritional boost. Sometimes I add sliced mushrooms or bell peppers between layers. Cooking is about making it yours, right?
What to Serve with Meatballs with Potatoes and Cheese
While meatballs with potatoes and cheese creates a hearty main dish on its own, I’ve found that pairing it with the right sides elevates the entire meal experience.
I love serving a crisp green salad dressed with a tangy vinaigrette to cut through the richness of the cheese and meat.
Roasted vegetables like broccoli or Brussels sprouts offer a nutritional boost and textural contrast.
Warm garlic bread? Perfect for soaking up any savory sauce left on the plate.
For a complete spread, consider adding pickled vegetables or a simple cucumber salad—the acidity works wonders against the hearty main.
Trust me, your dinner guests will appreciate these thoughtful accompaniments.
Final Thoughts
After making this meatball dish countless times, I’ve come to appreciate how it transforms ordinary ingredients into something truly special.
It’s comfort food at its finest—hearty, satisfying, and perfect for those evenings when you crave something homemade but don’t want to spend hours in the kitchen.
What I love most is its versatility. You can switch up the seasonings, try different cheese combinations, or even add vegetables between the layers.
Trust me, the leftovers (if there are any) taste even better the next day as the flavors meld together. A true family-pleasing winner.
Meatballs with Potatoes and Cheese
Ingredients
Method
-
In a large bowl, combine the ground beef, grated onion, minced garlic, egg, breadcrumbs, and milk.
-
Add the salt, black pepper, and dried oregano or Italian seasoning. Mix with your hands until just combined, being careful not to overwork the meat.
-
Form the mixture into golf ball-sized meatballs, rolling them between your palms until smooth.
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Preheat your oven (350°F/175°C is recommended).
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In a separate bowl, toss the potato slices with olive oil, paprika, salt, and pepper until each slice is lightly coated.
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Grease a baking dish and arrange half of the seasoned potato slices on the bottom.
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Place the meatballs evenly across this potato layer.
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Top with the remaining potatoes.
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Sprinkle the shredded mozzarella and cheddar cheese over the top layer of potatoes.
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Bake until the potatoes are tender, the meatballs are cooked through, and the cheese is golden and bubbly (approximately 40-45 minutes).
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Let rest for about 5 minutes, then sprinkle with fresh parsley before serving.
Tried this recipe?
Let us know how it was!
Meatballs with Potatoes and Cheese
Ingredients
Equipment
Method
- In a large bowl, combine the ground beef, grated onion, minced garlic, egg, breadcrumbs, and milk.
- Add the salt, black pepper, and dried oregano or Italian seasoning. Mix with your hands until just combined, being careful not to overwork the meat.
- Form the mixture into golf ball-sized meatballs, rolling them between your palms until smooth.
- Preheat your oven (350°F/175°C is recommended).
- In a separate bowl, toss the potato slices with olive oil, paprika, salt, and pepper until each slice is lightly coated.
- Grease a baking dish and arrange half of the seasoned potato slices on the bottom.
- Place the meatballs evenly across this potato layer.
- Top with the remaining potatoes.
- Sprinkle the shredded mozzarella and cheddar cheese over the top layer of potatoes.
- Bake until the potatoes are tender, the meatballs are cooked through, and the cheese is golden and bubbly (approximately 40-45 minutes).
- Let rest for about 5 minutes, then sprinkle with fresh parsley before serving.
