Juicy seasoned meatballs nestled between thick potato slices, baked until tender and covered in a blanket of melted cheese. Simple, hearty, and perfect for a comforting family dinner.
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 15 minutes
Servings: 6
Equipment: 9–10 inch round glass baking dish or pie dish
Ingredients
Meatballs
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 small onion, finely grated or minced
- 2 garlic cloves, minced
- ¼ cup breadcrumbs
- 1 egg
- 2 tablespoons fresh parsley, chopped (or 1 tsp dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
Potatoes & Assembly
- 4–5 medium potatoes (Yukon Gold or similar), peeled and sliced into ¼-inch thick rounds
- 1–1½ cups shredded mozzarella or a mix of mozzarella + cheddar
- 2–3 tablespoons olive oil or melted butter
- Salt and black pepper to taste
- Optional: ½ cup heavy cream or milk for extra creaminess
- Optional: extra parsley for garnish
Detailed Instructions
- Preheat the oven
Preheat oven to 375°F (190°C). Lightly grease a round glass baking dish. - Make the meatballs
In a bowl, mix the ground beef, grated onion, garlic, breadcrumbs, egg, parsley, salt, pepper, and paprika until just combined.
Roll into medium-sized meatballs (about 12–16 pieces). - Prepare the potatoes
Peel and slice the potatoes into even ¼-inch rounds.
Toss the potato slices with a little olive oil, salt, and pepper. - Assemble the casserole
Arrange the potato slices in the baking dish in a circular pattern, standing them slightly upright and overlapping to create spaces for the meatballs (as shown in the photo).
Nestle the raw meatballs into the gaps between the potato slices.
Drizzle a little more olive oil or melted butter over the top.
(Optional: pour a small amount of cream or milk around the edges for a creamier result.) - Bake
Cover the dish with foil and bake for 35–40 minutes.
Remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for another 10–15 minutes until the cheese is melted and golden and the potatoes are tender. - Rest and serve
Let the casserole rest for 5 minutes. Garnish with extra parsley if desired. Serve hot.
Pro Tips for Best Results
- Slice the potatoes evenly so they cook at the same rate.
- Don’t make the meatballs too big or they may not cook through at the same time as the potatoes.
- For extra flavor, add a pinch of Italian seasoning or dried oregano to the meatball mixture.
- If the top is browning too fast, cover loosely with foil again.
- Test the potatoes with a fork — they should be soft all the way through.
Popular Variations
- Creamy version: Add ½ cup cream + ½ cup shredded cheese mixed into the bottom before assembling.
- Bacon boost: Sprinkle cooked crumbled bacon under the cheese.
- Spicy: Add chili flakes or diced jalapeños to the meatballs.
- Different cheese: Use provolone, gouda, or cheddar for a different flavor.
- With sauce: Pour a little marinara or gravy around the potatoes before baking.
Serving Suggestions
Serve with a simple green salad or steamed vegetables. It also pairs well with garlic bread or a light yogurt sauce.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes so the potatoes and cheese stay nice. Microwave works for single portions.
- Freezing: Best frozen before adding the cheese. Thaw overnight and bake as directed, adding the cheese at the end.