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–+ servings

Meatballs with Potatoes and Cheese

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This hearty casserole combines juicy, seasoned meatballs nestled between layers of tender potatoes, all covered with a gooey cheese topping that gets perfectly golden and crispy. It's a complete meal in one dish that makes for excellent leftovers.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (450g)
  • 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 mozzarella cheese shredded
  • ½ cup cheddar cheese shredded
  • 2 tablespoons fresh parsley chopped, for garnish (optional)

Equipment

  • Large bowl
  • Baking dish

Method
 

  1. In a large bowl, combine the ground beef, grated onion, minced garlic, egg, breadcrumbs, and milk.
  2. 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.
  3. Form the mixture into golf ball-sized meatballs, rolling them between your palms until smooth.
  4. Preheat your oven (350°F/175°C is recommended).
  5. In a separate bowl, toss the potato slices with olive oil, paprika, salt, and pepper until each slice is lightly coated.
  6. Grease a baking dish and arrange half of the seasoned potato slices on the bottom.
  7. Place the meatballs evenly across this potato layer.
  8. Top with the remaining potatoes.
  9. Sprinkle the shredded mozzarella and cheddar cheese over the top layer of potatoes.
  10. Bake until the potatoes are tender, the meatballs are cooked through, and the cheese is golden and bubbly (approximately 40-45 minutes).
  11. Let rest for about 5 minutes, then sprinkle with fresh parsley before serving.

Notes

The recipe is very adaptable - you can use ground turkey instead of beef for a lighter option, though you might need more seasoning. Any good melting cheese can work in place of the specified cheeses. The potatoes need to be sliced thinly for proper cooking - a mandoline slicer is helpful if you have one. Leftovers taste even better the next day as the flavors meld together.

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