Absolutely — this Meatball & Mashed Potato Bake is pure comfort food: creamy potatoes, juicy meatballs, all baked together under a cheesy crust. Here’s a simple and delicious recipe:
Meatball & Mashed Potato Bake
Ingredients:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef & pork)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan (optional)
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Fresh parsley (optional)
For the Mashed Potatoes:
- 2 lbs (900g) potatoes, peeled and cut into chunks
- 4 tbsp butter
- 1/2 cup milk (or cream for richer flavor)
- Salt and pepper to taste
For the Topping:
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- Optional: a little paprika or parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Make mashed potatoes:
Boil potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper until creamy. Set aside. - Make the meatballs:
In a bowl, combine all meatball ingredients. Mix until just combined. Roll into small meatballs (about 1 inch). Brown them in a skillet over medium heat (no need to cook through — they’ll finish in the oven). - Assemble the bake:
- Spread the mashed potatoes in the bottom of a greased baking dish (9×9 or similar).
- Nestle the browned meatballs evenly into the potatoes.
- Sprinkle the cheese on top.
- Bake:
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and meatballs are fully cooked. - Garnish and serve:
Let rest a few minutes before serving. Sprinkle with paprika or parsley if you like.
Optional twists:
- Add sautéed onions or peas/carrots to the mashed layer.
- Use gravy or tomato sauce under or over the meatballs for a saucier version.
Want a shortcut version using frozen meatballs or instant potatoes? Let me know!