Juicy Meatballs with Mashed

This hearty meatball casserole brings together juicy homemade Italian meatballs, creamy mashed potatoes, and gooey mozzarella cheese for a comforting meal your whole family will love. It’s a perfect dish for cozy nights or feeding a crowd with minimal fuss but maximum flavor.

I first made this casserole when I needed a warm, satisfying dinner after a busy week and it quickly became a favorite for everyone at the table. Now it’s my go to recipe when I want hearty comfort food that feels special but isn’t complicated.

Ingredients

• Italian meatballs: the star of the dish, juicy and flavorful homemade is best for control over texture and seasoning but store bought can work in a pinch
• Mashed potatoes: creamy and smooth, they create a luscious bed that soaks up the sauce and juices, use butter and cream for the richest flavor
• Mozzarella cheese shredded: melts perfectly to create a golden cheesy topping that pulls apart beautifully, pick whole milk mozzarella for extra creaminess
• Fresh parsley chopped: adds a fresh herbal note and brightens the dish, choose vibrant green leaves without wilting

Instructions

Prepare potatoes and meatballs:

Make mashed potatoes and the meatballs according to your favorite recipes or the ones you prefer, keeping the potatoes creamy and the meatballs seasoned and cooked through

Preheat and ready the dish:

Preheat the oven to 350 degrees Fahrenheit and spray a 9 by 13 inch casserole dish lightly with cooking spray to prevent sticking and make clean up easier

Assemble the casserole:

Spread the mashed potatoes evenly in the bottom of the casserole dish creating a smooth layer, arrange the cooked meatballs gently on top making sure each one is spaced so they heat evenly

Bake and finish:

Transfer the casserole to the preheated oven and bake for about 20 minutes until the meatballs are heated through and the potatoes are piping hot, remove and sprinkle the shredded mozzarella evenly over the top then return to the oven and bake an additional 10 minutes or until the cheese has fully melted and begins to turn golden at the edges, garnish with chopped parsley and serve warm

My favorite ingredient here is the mozzarella because it adds that stretchy, melty goodness that changes the whole dish from good to unforgettable. I remember the first time I served this casserole to friends, they were blown away by how the cheesy topping brought everything together in such a simple yet indulgent way.

Storage tips

Store leftovers in an airtight container in the refrigerator where they will stay good for three to five days. When reheating, cover the casserole loosely with foil and heat in a moderate oven to maintain moisture and prevent drying out. For longer storage, freeze the whole casserole or portions in a suitable container or freezer bag for up to ten months. Thaw in the refrigerator overnight before reheating.

Ingredient substitutions

If you prefer, swap the mozzarella for provolone or fontina for a slightly different melty character. Use garlic mashed potatoes or add roasted garlic to the potatoes for extra flavor. You can replace the Italian meatballs with turkey or plant based alternatives if you want a lighter option or to accommodate dietary preferences.

Serving suggestions

Pair this casserole with a crisp green salad dressed simply with olive oil and lemon juice to cut through the richness. Roasted or steamed green vegetables such as broccoli or green beans make a bright, healthy side and add color to the plate. A crusty baguette or garlic bread is perfect for scooping up any leftover sauce.

This meatball casserole is a comforting make ahead meal that reheats beautifully. It makes weeknight dinners feel special with minimal effort.

Common Questions About Recipes

→ What type of cheese is best for this dish?

Mozzarella cheese works well because it melts smoothly and adds a mild, creamy flavor that complements the meatballs and potatoes.

→ Can I use a different sauce than marinara?

Yes, Alfredo or béchamel sauces can be excellent alternatives, adding a rich, creamy profile to the casserole.

→ How do I prevent the casserole from drying out during baking?

Covering the dish with foil for most of the baking time helps retain moisture, then remove foil for the last few minutes to brown the cheese.

→ Can this be prepared ahead of time?

Yes, assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking for convenience.

→ What is a good garnish for this entrée?

Fresh chopped parsley adds a bright, herbal contrast and enhances presentation when sprinkled on top before serving.