Meatball and Mashed Potato Bake
This Meatball and Mashed Potato Bake is rich, savory, and cheesy with a golden crust and gooey inside. It’s part shepherd’s pie, part meatball sub, and completely satisfying. Whether you’re feeding your crew on a busy weeknight or cozying up on a weekend, this bake will earn a regular spot in your meal rotation.
Equipment
- Baking Dish
Ingredients
Main Ingredients
- 1 lb meatballs frozen or homemade, fully cooked
- 4 cups mashed potatoes freshly made or leftovers
- 1 ½ cups marinara sauce or use brown gravy as an alternative
- 1 cup shredded mozzarella or cheddar cheese
- parmesan cheese optional, for extra cheesy topping
- butter a few pats for golden top
- salt and pepper to taste
- chopped parsley or green onions optional, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a medium-sized baking dish. Warm mashed potatoes slightly if they are cold for easier spreading.
- Layer cooked meatballs in the baking dish and pour marinara sauce (or brown gravy) over them. Ensure they are well coated in sauce.
- Spread mashed potatoes evenly over the saucy meatballs. Use a fork to create peaks for a crispy finish. Season with salt and pepper to taste.
- Top with shredded cheese (mozzarella or cheddar), optional parmesan, and a few pats of butter. Garnish with parsley or green onions if desired.
- Bake uncovered for 30–35 minutes until cheese is bubbly and top is golden brown. Let rest 5–10 minutes before serving.
Notes
Broil for 2–3 minutes at the end for an ultra-crispy cheese crust. Assemble ahead and refrigerate up to 24 hours. Leftovers can be refrigerated for 4 days or frozen before baking. Reheat in oven or microwave.