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Meatball Mashed Potato Bake: 1 Amazing Comfort Dish

Meatball Mashed Potato Bake
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This Meatball Mashed Potato Bake is a comforting and easy one-dish meal perfect for weeknights. Tender meatballs bake on a creamy layer of mashed potatoes, creating a hearty and satisfying casserole.

Ingredients

Scale
  • 3 cups cold mashed potatoes
  • 1/2 to 3/4 cup whole milk, warmed
  • 2 tablespoons unsalted butter, diced
  • 1 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 pound ground beef (85% lean)
  • 1/2 cup fresh breadcrumbs
  • 1 large egg
  • 1/4 cup grated onion, moisture squeezed
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/2 cup grated sharp cheddar or parmesan cheese
  • Chopped chives or parsley, for serving

Instructions

  1. Preheat oven to 400°F (200°C) with the rack in the middle.
  2. In a mixing bowl, combine mashed potatoes with warmed milk and butter. Stir until creamy, adding more milk if needed. Season with salt and pepper.
  3. Lightly grease a 2-quart baking dish. Spread the seasoned mashed potatoes evenly in the dish, creating peaks for browning.
  4. In a separate bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic, parsley, Worcestershire sauce, oregano, salt, paprika, and pepper. Mix gently until just combined.
  5. Shape the meatball mixture into golf-ball-sized portions, about 1.5 tablespoons each. You should have 16-18 meatballs.
  6. Arrange the meatballs in rows on top of the mashed potato layer, pressing them lightly so they are nestled in.
  7. Bake for 22-25 minutes, or until the meatballs reach an internal temperature of 160°F and the potato edges are bubbling.
  8. Flip the oven to broil on high. If using cheese, sprinkle it over the top. Broil for 2-3 minutes, watching closely, until the meatballs are browned and any cheese is golden.
  9. Let the Meatball Mashed Potato Bake rest for 5 minutes before serving.
  10. Garnish with chopped chives or parsley.

Notes

  • If mashed potatoes are too stiff, add more warm milk, a tablespoon at a time.
  • If you don’t have breadcrumbs, use crushed saltine crackers or pulsed rolled oats.
  • Ground turkey can be substituted for ground beef. Brush tops with oil before baking for better browning.
  • To prep ahead, assemble the dish, cover, and refrigerate up to 24 hours. Add 5 extra minutes to the baking time if starting from cold.
  • For a smaller batch, halve the ingredients and use a loaf pan.
  • For an Italian twist, add basil and tomato paste to the meatballs and top with marinara before broiling.
  • For a smoky barbecue flavor, use barbecue sauce instead of Worcestershire and top with cheddar cheese.
  • Add thawed peas or corn to the mashed potatoes for a vegetable boost.
  • Meatballs can be frozen raw on a baking sheet until firm, then transferred to a freezer bag for up to three months. Bake from frozen, adding 10 minutes to the oven time.
  • Leftovers can be refrigerated for up to four days and reheated in a 350°F oven for 15 minutes or in the microwave.

Nutrition

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