Loaded Mashed Potatoes and Meatballs Casserole
A delightful comfort food combining creamy mashed potatoes, savory meatballs, and tangy marinara sauce, all topped with gooey cheese, perfect for family gatherings or cozy dinners.
Ingredients
For the Meatballs
- 1 lb ground beef fresh and flavorful for meatballs
- 1/2 cup breadcrumbs for added texture
- 1/4 cup grated parmesan cheese rich and nutty
- 1/4 cup chopped parsley for a fresh touch
- 1 ea egg binds the meatballs together
- 1 tsp garlic powder for depth of flavor
- 1 tsp dried oregano herbaceous notes
- to taste Salt and pepper for seasoning
For the Casserole
- 4 cups mashed potatoes prepared, fluffy and creamy
- 2 cups shredded cheddar cheese melty and delicious
- 1 cup marinara sauce zesty and tangy
- 1/2 cup sour cream for a creamy finish
- 1/4 cup chopped green onions optional, adds color and flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking dish.
- In a mixing bowl, combine the ground beef, breadcrumbs, parmesan cheese, chopped parsley, egg, garlic powder, oregano, salt, and pepper. Mix until just combined; be careful not to overmix.
- Shape the mixture into small meatballs, approximately one inch in size.
- In a skillet over medium heat, brown the meatballs for 5-7 minutes until seared on all sides. Set aside.
- Spread prepared mashed potatoes evenly across the bottom of the greased baking dish.
- Place browned meatballs on top of the mashed potatoes, ensuring they are spaced evenly.
- Pour marinara sauce over the meatballs, allowing it to seep into the mashed potatoes.
- Sprinkle shredded cheddar cheese generously over the top.
Baking
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- For an extra creamy touch, top with sour cream and sprinkle with chopped green onions before serving, if desired.
Notes
For added heat, consider adding crushed red pepper flakes to the marinara sauce. Ground turkey or chicken can be used as a lighter alternative. Leftover mashed potatoes work well for this recipe, and it can be assembled in advance and stored in the refrigerator.