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Cheesy Meatball Potato Bake

Meat and potatoes like you’ve never had them before!

If you’re looking for a hearty meal that will stick to your bones, it doesn’t get more classic than meat and potatoes. There are lots of ways to serve up these dinnertime staples. Meatloaf and potatoes, cheesy hamburger potato casserole, and Salisbury steak, to name a few. These meals are always a classic, but I wanted to switch things up a bit. When I came across this cheesy meatball potato bake, I knew I had to give it a try.

This delicious meal consists of sliced potatoes, homemade meatballs topped with seasoned tomato sauce, a creamy garlic sauce, and of course, cheese! You can use frozen meatballs if you’re looking for a shortcut, but I highly recommend taking the extra time to make your own! Either way, the end result is a creamy, cheesy potato bake with meatballs and sauce. Trust me, this is one recipe you won’t want to pass up!

You’ll start by preheating the oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a medium-sized bowl, combine beef, onions, panko, and egg. Mix to combine. Stir in parsley, basil, oregano, and lemon juice. Divide into approximately 22 one-inch balls. Place them on the prepared baking sheet and bake for 12 to 15 minutes until golden.

For the cream sauce, melt butter in a small saucepan and add flour. Stir until flour darkens slightly. Slowly pour in the milk and continue to stir on medium-low heat until the mixture thickens. Season with salt, pepper, and garlic powder and allow to cool slightly while bake is assembled.

Next, it’s time to assemble the bake! Preheat the oven to 375 degrees and line the bottom of a cast-iron skillet or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around.

Spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese. Bake for 45 to 50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.

Makes 4-6 servings

15m prep time

2h 30m cook time

5
Rated 5 out of 5
Rated by 3 reviewers
For the Meatballs:
  • 1 pound ground beef
  • 1/2 cup yellow onion, finely diced
  • 1 egg
  • 1/4 cup panko
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped basil
  • 1 teaspoon oregano
  • Lemon juice
  • Salt & pepper to taste
For the Potato Bake:
  • 5 medium-sized Yukon gold potatoes, sliced into 1/4-inch rounds
  • 1 cup tomato sauce
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1/2 cup shredded mozzarella
For the Cream Sauce:
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For the Meatballs:
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
  2. In a medium-sized bowl, combine beef, onions, panko, and egg. Mix to combine. Stir in parsley, basil, oregano, and lemon juice.
  3. Divide into approximately 22 one-inch balls. Place them on prepared baking sheet and bake for 12 to 15 minutes until golden. Allow to cool.
For the Cream Sauce:
  1. In a small saucepan, melt butter and add flour. Continue to stir until flour darkens slightly.
  2. Slowly pour in milk and continue to stir on medium-low heat until mixture thickens. Season with salt, pepper, and garlic powder and allow to cool slightly while bake is assembled.
For the Potato Bake:
  1. Preheat the oven to 375 degrees. Line the bottom of cast-iron or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around.
  2. Spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese.
  3. Bake for 45 to 50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.

Recipe adapted from Malou Midgley.

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