This Loaded Mashed Potato and Meatball Casserole combines two family-friendly favorites into one irresistible dinner! Tender meatballs in marinara are topped with mozzarella, and baked over creamy, loaded mashed potatoes.
Ingredients:
Ground Beef and Ground Pork: A combination of lean ground beef and ground pork makes a savory, flavorful meatball.
Bread Crumbs: Use fine, fresh breadcrumbs. This recipe is not ideal for using Panko.
Onion: Dice up the onion, or finely chop it for a more subtle flavor.
Eggs: Large, whole eggs bind he mixture together.
Salt and Pepper
Garlic: Mince the garlic, or put it through a garlic press.
Parsley: You can use fresh minced parsley, or parsley flakes.
Parmesan Cheese: Fresh or from a jar is fine.
Loaded mashed potato and meatball casserole has three basic components: the mashed potatoes, the meatballs, and the sauce. Making each one is very easy! Here’s how to do it.
Make the Meatballs
Get Ready. First things first – preheat your oven to 350°F. Spray a cookie sheet or cake pan with nonstick cooking spray, or line with parchment paper, so the meatballs won’t stick.
Mix and Shape the Meatballs. Combine all of the meatball ingredients in one large mixing bow. Gently mix until well-combined, but don’t over-mix, and don’t pack the mixture together. Then use a large ice cream scoop to divide the meat into 12 even portions, and roll the portions gently into meatballs.
Bake. Place the meatballs on the cookie sheet, and bake for about half an hour, until the meatballs are cooked through. Then take them out of the oven and set them aside.
Mix the Potato Ingredients. While the meatballs are baking, spray a 9×13 pan with nonstick spray. Then combine all of the loaded mashed potato ingredients in a mixing bowl, and stir well to combine.
Shape the Potato Scoops. Use a large ice cream scoop to measure the potatoes into large balls, and line them up in your baking dish in four rows of three.
Top the Potato Scoops with the Meatballs. Make dent in the center of each scoop, for a meatball to sit in. I like to use a large cookie scoop to form the indents. Place one baked meatball on top of each potato scoop.
Make the Marinara Sauce
Cook the Aromatics. Set a large saucepan over medium heat, and add a swirl of olive oil. Cook the onions in the hot oil for about five minutes, until they are softened, and then add the garlic. Cook the garlic for an additional 60 seconds to release the fragrance.
Add the Tomato Sauce and Seasonings. Next, pour in the tomato sauce, and stir in the basil. Cook for ten minutes, before adding the salt, sugar, pepper, thyme, and oregano. Cook for an additional 5 minutes to let the flavors blend.
Top the Meatballs and Bake. Top each meatball with sauce, and then with a slice of mozzarella cheese. Bake the meatballs for 10 minutes.
Broil. Finally, turn on the broiler to 500°F. Move the casserole to the top rack, and broil until the cheese is lightly browned. This should only take a few minutes, so keep a close eye on it to prevent burning. Note that when using the broiler, it’s safer to use metal pans, rather than glass or ceramic, which can break under the high heat.
Enjoy!
