Cheesy Meatball and Potato Bake
This indulgent bake brings together juicy, herbed meatballs, thinly sliced potatoes, and a rich, molten cheese topping. Each bite delivers warmth and flavor, perfect for chilly evenings or sharing at gatherings. Designed for both simplicity and satisfaction, it’s a one-pan comfort meal that blends classic ingredients into a family-approved dish.
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Servings: 6
Ingredients
For the Meatballs:
- 450 grams 1 pound of ground meat, preferably beef or a beef-pork combination
- 1 small onion finely grated
- 1 teaspoon of Italian herb blend or dried oregano
- ½ cup plain dried breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 2 cloves garlic finely minced
- ½ teaspoon ground black pepper
- 1 teaspoon fine salt
For the Dish:
- 4 medium-sized potatoes peeled and thinly cut into rounds
- 2 tablespoons of olive oil with extra for preparing the baking dish
- 1 cup of grated mozzarella cheese
- ½ cup of grated cheddar cheese
- 1 teaspoon smoked or sweet paprika
- Sea salt and black pepper according to taste
- 2 tablespoons of fresh parsley finely chopped (optional for garnish)
Instructions
- Begin by preparing the meat mixture: In a spacious mixing bowl, combine the ground meat with grated onion, garlic, breadcrumbs, milk, egg, salt, pepper, and the dried herbs. Stir thoroughly until the mixture is uniform.
- Shape the mixture into evenly-sized balls, roughly the diameter of a golf ball.
- Next, preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In another bowl, coat the thinly sliced potatoes with olive oil, paprika, salt, and pepper. Mix gently to ensure all slices are well seasoned.
- Layer half of the seasoned potato slices across the bottom of the prepared baking dish.
- Arrange the formed meatballs over the potato base in an even layer.
- Distribute the remaining potato slices across the top, forming a second layer.
- Evenly sprinkle the shredded mozzarella and cheddar cheese across the surface of the dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 10 minutes, or until the potatoes are fork-tender and the cheese has melted and developed a golden crust.
- Allow the bake to rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Notes
This dish can be prepared ahead of time and stored in the refrigerator before baking. Reheat leftovers thoroughly before serving.