LOADED MASHED POTATO AND MEATBALL CASSEROLE

By
Jodie Lawrence
-
0
1184

This Loaded Mashed Potato and Meatball Casserole tender meatballs in marinara with mozzarella, and creamy, loaded mashed potatoes.

PREP TIME25 minutes

COOK TIME1 hour

TOTAL TIME1 hour 25 minutes

INGREDIENTS

FOR THE MEATBALLS

  • 1 pound lean ground bef
  • 1 pound ground pork
  • ½ cup bread crumbs
  • ½ cup diced onion
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cloves fresh garlic, minced
  • ¼ cup fresh parsley, minced
  • ⅓ cup grated parmesan cheese
Up close image of meatball potato casserole with a serving removed so you can see the inside layers.

FOR THE LOADED MASHED POTATOES

  • 3 cups mashed potatoes (about 5 potatoes, if using homemade)
  • 1 tablespoon fresh parsley, minced
  • 6 slices bacon, cooked and chopped
  • 1 teaspoon garlic, minced
  • 2 large eggs
  • ½ cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper

FOR THE MARINARA SAUCE

  • 2 teaspoons olive oil
  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • 2 cups tomato sauce
  • 4 large basil leaves, minced (or 1 tablespoon dried basil)
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
A serving of mashed potato and meatball casserole on a blue plate.

FOR THE TOPPING

  • 12 slices mozzarella cheese

INSTRUCTIONS

MAKE THE MEATBALLS

  1. Preheat the oven to 350°F. Spray a cookie sheet or cake pan with nonstick cooking spray, or line with parchment paper.
  2. In a large mixing bowl, combine all the meatball ingredients and mix until well-combined.
  3. Using a large ice cream scoop, divide the meat into 12 even pieces, and roll between your hands to form meatballs.
  4. Place on the cookie sheet, and bake for 28 – 30 minutes, until cooked through.
  5. Remove from oven and set aside.

MAKE THE LOADED MASHED POTATOES

  1. Spray a 9×13 pan with nonstick spray. Set aside.
  2. In a large mixing bowl, combine all the loaded mashed potato ingredients, and mix well.
  3. Using a large ice cream scoop, scoop 12 large balls of mashed potato mixture, and line them up in the baking dish in rows of 3.
  4. Using a small scoop or spoon, create a dip in the center of each potato ball for the meatball to sit on top.
  5. Place the baked meatballs in the hole on top of the potato balls.

MAKE THE MARINARA SAUCE

  1. In a large saucepan, heat the olive oil over medium heat and add the onions. Cook the onions for 5 minutes, until softened, and then add the garlic. Cook for an additional 60 seconds. 
  2. Pour in the tomato sauce, and stir. Add the basil to the sauce and cook the sauce for 10 minutes. 
  3. Add the salt, sugar, pepper, thyme, and oregano, and continue cooking for an additional 5 minutes.
  4. Place a scoop of sauce on top of each meatball, and top each mound with a slice of mozzarella cheese.
  5. Place the pan in the oven and bake for 10 minutes.
  6. Turn on the broiler to 500°F, and move the casserole to the top rack. Broil until the cheese is lightly browned, about 3 – 5 minutes. NOTE: Broiling is safest in metal baking pans. Glass and ceramic pans may break under high heat.
  7. Remove and serve with your favorite side dish and bread.
A baking dish with layers of mashed potato, meatballs, and sauce. A slice of cheese is laid on top of one corner of the dish.

NOTES

Storage: To store leftovers, place in an airtight container, and store in the refrigerator for up to 5 days.

NUTRITION INFORMATION:

YIELD: 6 

SERVING SIZE:

 1 Amount Per Serving: CALORIES: 766TOTAL FAT: 47gSATURATED FAT: 20gTRANS FAT: 1gUNSATURATED FAT: 23gCHOLESTEROL: 266mgSODIUM: 2502mgCARBOHYDRATES: 36gFIBER: 4gSUGAR: 7gPROTEIN: 49g

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