HOW DO I MAKE MEATBALLS AND LAYER POTATOES?
This Meatball Casserole with Creamy Mashed Potatoes is cooked from scratch and is incredibly wonderful. This dish is the ultimate crowd-pleaser, with juicy meatballs and a homemade marinara sauce piled over creamy mashed potatoes and topped with melted cheese.
When I consider what my dream casserole might be, this is the first thing that springs to mind. The dish is cheesy to the max, with juicy meatballs in marinara sauce, creamy and fluffy mashed potatoes, and a large amount of cheese on top. To be honest, we all enjoy meatballs and mashed potatoes, so why not mix the two for a truly outstanding dish?
You can make this meatball dish from scratch with only fresh ingredients. Who am I to tell you that if you have some frozen meatballs and a jar of marinara sauce in your freezer, you shouldn’t use them? Isn’t that what appeals to you about casseroles? Make the most of what you have!
INGREDIENTS LIST BELOW:
Prepared Italian meatballs with marinara sauce.
2 Cups.Of grated mozzarella cheese
2 large spoons.Of chopped sparkling parsley.
HOW TO MAKE IT:
To start the preparation, I prepared in advance the mashed potato, I washed 6 to 7 medium potatoes, I peeled them, and cooked in salted water until tender.
Once the potatoes were done, I transferred them immediately to a medium basin and mashed them with a large egg until I had incorporated the mixture. And of course, to season it, I added cracked black pepper and a pinch of salt.
After that, I prepared the Italian meatballs like usual, there are many recipes that detailed the process.
At this step, I set the temperature of the oven at 350 degrees Fahrenheit, and I greased and dusted with flour a 9×13 inch baking pan or use nonstick cooking spray to coat the bottom of the pan.
In the bottom of the casserole dish, I layered the mashed potatoes, then placed the meatballs on top of the mashed potatoes in an equal layer on top of the potatoes.
Following that, I placed the casserole dish in the oven and baked for 20 minutes, until the casserole was well heated.
I finished by sprinkling mozzarella cheese over the meatballs in an equal layer and bake for another 10 minutes until the cheese was melted and changed to color.
And last but not least, I served my casserole immediately after garnishing with parsley.
This meatball casserole is great for making ahead. Simply assemble it as instructed. Make sure to cover it well with aluminum foil. Allow it to defrost for 24 hours in the fridge before baking as instructed.
Get creative! Don’t like marinara sauce? Use your favorite! A great Alfredo sauce or bechamel sauce would be wonderful in this casserole.