Cheesy Meatball and Potato Casserole

Ingredients

For the Seasoned Meatballs

• 1.5 lbs (680g) ground beef (80/20 lean for juice and flavor) or Italian sausage blend
• ½ cup Italian breadcrumbs
• ⅓ cup Parmesan cheese, freshly grated
• 1 large egg, lightly beaten
• 2 cloves garlic, finely minced
• 1 tsp dried Italian seasoning
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

For the Potato Base

• 2.5 lbs (1.1kg) Yukon Gold or Russet potatoes, washed and cut into 1-inch cubes
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika

For the Creamy Garlic Cheese Sauce

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken or beef broth
• 1 cup heavy cream (or whole milk)
• 1½ cups sharp Cheddar cheese, freshly shredded (divided)
• 1½ cups low-moisture Mozzarella cheese, freshly shredded (divided)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Parboil & Season the Potatoes

1. Boil Water: Place your cubed Yukon Gold potatoes into a large pot and cover with cool water by at least 1 inch. Add a generous pinch of salt and bring to a boil over High Heat .
2. Parboil: Cook for 8 to 10 minutes until the potatoes are slightly tender on the outside but still firm in the center when pierced with a fork. Drain completely.
3. Season: Transfer drained potatoes to a large mixing bowl. Toss with 1 tablespoon olive oil, garlic powder, smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.

Step 2: Mix & Sear the Meatballs

1. Form Meatballs: In a separate large bowl, combine ground beef, breadcrumbs, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and black pepper. Gently mix with your hands until just combined (do not overmix, or meatballs will become dense). Roll into 1.5-inch meatballs (yields roughly 16–18 meatballs).
2. Sear: Heat a large skillet over Medium-High Heat . Add meatballs in a single layer and sear for 6 to 8 minutes , turning occasionally until a golden-brown crust forms on all sides. (They do not need to be fully cooked inside yet, as they will finish in the oven). Remove from heat.

Step 3: Build the Creamy Garlic Sauce

1. Sauté Aromatics: In the same skillet over Medium Heat , melt the butter. Add diced onions and cook for 3 minutes until softened and translucent. Add minced garlic and sauté for 1 minute until fragrant.
2. Make Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
3. Whisk Liquids: Slowly pour in the broth and heavy cream while whisking continuously to prevent lumps. Bring to a gentle simmer over Medium Heat for 2 to 3 minutes until thickened.
4. Melt Base Cheese: Remove sauce from heat. Stir in ½ cup of Cheddar cheese and ½ cup of Mozzarella cheese until completely melted and smooth.

Step 4: Assemble & Bake

1. Prep Dish: Preheat your oven to 375°F (190°C) . Grease a 9×13-inch ceramic or glass baking dish with non-stick spray.
2. Layer Ingredients: Layer the seasoned parboiled potatoes evenly across the bottom of the dish. Nestled the seared meatballs evenly between and around the potato cubes.
3. Sauce: Pour the rich garlic cream sauce evenly over the top, covering the meatballs and potatoes.
4. Bake Covered: Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes .

Step 5: Add Cheese & Broil

1. Uncover & Cheese: Remove the foil. Evenly scatter the remaining 1 cup of Cheddar and 1 cup of Mozzarella over the entire surface.
2. Broil: Return the dish to the oven uncovered and switch to High Broil for 5 to 7 minutes , until the cheese is melted, bubbly, and beautifully golden brown.
3. Rest & Serve: Remove from oven and let rest for 10 minutes to allow the sauce to settle. Garnish with chopped fresh parsley before serving hot.

Nutrition

Calories: 580 kcal — · Protein: 32 g 64% · Fat: 36 g 46% · Carbohydrates: 32 g 12% Dietary · Saturated Fat: 18 g 90% · Fiber: 3 g 11% · Sugar: 3 g — · Sodium: 820 mg 36%