Juicy Meatballs Creamy Potatoes (Printer-Friendly Version)
Tender meatballs layered over creamy mashed potatoes topped with melted mozzarella and fresh parsley.
# What You'll Need:
→ Main Components
01 -
1 batch Italian meatballs with marinara sauce
02 -
1 batch creamy mashed potatoes
→ Cheese and Garnish
03 -
2 cups shredded mozzarella cheese
04 -
2 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
Prepare the mashed potatoes according to your preferred recipe. Meanwhile, prepare Italian meatballs with marinara sauce as specified in your established method.
02 -
Set the oven to 350°F (175°C) to warm up while assembling the casserole.
03 -
Lightly coat a 9×13-inch (23×33 cm) casserole dish with cooking spray to prevent sticking.
04 -
Spread the mashed potatoes evenly across the bottom of the prepared casserole dish. Distribute the cooked meatballs with sauce evenly on top of the potatoes.
05 -
Place the casserole in the preheated oven and bake for 20 minutes to heat through.
06 -
Remove the casserole, sprinkle shredded mozzarella cheese evenly over the meatballs, then return to the oven and bake for an additional 10 minutes until the cheese is melted and golden brown.
07 -
Finish by garnishing with chopped fresh parsley and serve warm.
# Additional Tips:
01 -
This dish can be assembled ahead of time; cover tightly with foil and refrigerate up to 24 hours before baking. Leftovers can be stored refrigerated for 3-5 days or frozen up to 10 months.
02 -
Feel free to substitute marinara with Alfredo or béchamel sauce to vary the flavor profile.