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Juicy meatballs baked in creamy marinara, topped with buttery mashed potatoes and gooey mozzarella for the ultimate comfort casserole.
Print Recipe
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef (or turkey)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tbsp dried oregano
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper
  • 4 large russet potatoes, peeled and cubed
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk (or heavy cream)
  • 1 tsp salt (for mashed potatoes, to taste)
  • 1/4 tsp black pepper (for mashed potatoes, to taste)
  • 2 cups marinara sauce
  • 1 cup heavy cream (or half-and-half)
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 2 cups shredded mozzarella cheese (plus extra for topping if desired)
  • 1 tbsp olive oil (for browning meatballs)
  • 2 tbsp fresh parsley, chopped (optional garnish)

Equipment

  • 9x13 inch baking dish
  • large mixing bowl
  • Skillet
  • large pot
  • Potato masher
  • Measuring Cups and Spoons
  • whisk

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Make the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, minced garlic, egg, oregano, salt, and pepper. Mix gently until just combined.
  3. Roll into 1-inch meatballs. Heat olive oil in a skillet over medium-high heat and brown meatballs in batches for about 5 minutes per batch, turning to brown all sides. Set aside.
  4. Make the mashed potatoes: Boil cubed potatoes in salted water until fork-tender, 15–18 minutes. Drain well, then mash with butter and milk until smooth. Season with salt and pepper to taste.
  5. Make the sauce: In a bowl, whisk together marinara sauce, heavy cream, garlic powder, and dried basil.
  6. Assemble: Spread a thin layer of sauce in the baking dish. Add meatballs in an even layer. Pour remaining sauce over the meatballs and sprinkle with about 1 1/2 cups mozzarella.
  7. Spoon mashed potatoes over the top and gently spread to the edges. Sprinkle remaining mozzarella over the potatoes.
  8. Bake uncovered for 25–30 minutes until bubbly and the cheese is melted. Broil for 1–2 minutes for a deeper golden top if desired (watch closely). Rest 10 minutes before serving. Garnish with parsley if using.

Nutrition

Calories: 520kcalCarbohydrates: 34gProtein: 28gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 135mgSodium: 920mgPotassium: 1120mgFiber: 4gSugar: 6gVitamin A: 520IUVitamin C: 18mgCalcium: 360mgIron: 4.2mg

Notes

For best flavor, brown the meatballs before baking. Let the casserole rest 10 minutes before serving so it sets. Use culinary ingredients only (never ingest essential oils). Store leftovers covered in the fridge for up to 4 days.

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