DINNER

The Best Loaded Mashed Potato and Meatball Casserole

This recipe focuses on flavorful, tender meatballs, a robust marinara sauce, and truly “loaded” mashed potatoes for a dish that’s rich, cheesy, and incredibly comforting.2

Yields: 6-8 servings

Prep time: 30-40 minutes

Cook time: 50-60 minutes

Ingredients:

For the Meatballs:

  • 1.5 lbs ground meat (a mix of beef and pork, or all beef for a classic flavor)
  • ½ cup plain breadcrumbs (Panko for a lighter texture, or fresh for more density)
  • ½ cup finely diced yellow onion (or grated, if you prefer no visible onion pieces)
  • 2 cloves garlic, minced
  • 1 large egg
  • ¼ cup fresh parsley, chopped
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil (for browning meatballs)

For the Marinara Sauce:

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (or passata for a smoother sauce)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sugar (balances acidity of tomatoes)
  • Salt and black pepper to taste

For the Loaded Mashed Potatoes:

  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 tablespoons unsalted butter
  • ½ cup sour cream (full-fat for richness)
  • ½ cup milk (whole milk or half-and-half for creaminess)
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 6 slices bacon, cooked crisp and crumbled3
  • ¼ cup chopped fresh chives or green onions (plus extra for garnish)
  • Salt and black pepper to taste

For Assembly & Topping:

  • 1.5 – 2 cups shredded mozzarella cheese

Equipment:

  • Large mixing bowls
  • Large skillet or Dutch oven
  • Large pot (for potatoes)
  • Potato masher or electric mixer
  • 9×13-inch baking dish4

Instructions:

  1. Prepare the Meatballs:
    • In a large bowl, combine the ground meat, breadcrumbs, diced onion, minced garlic, egg, parsley, Parmesan cheese, oregano, salt, and pepper.
    • Use your hands to gently mix until just combined. Be careful not to overmix, as this can lead to tough meatballs.
    • Roll the mixture into approximately 20-24 meatballs, about 1 to 1.5 inches in diameter.
    • Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
    • Brown the meatballs in batches until golden on all sides. They don’t need to be cooked through at this point, just seared to develop flavor and texture. Remove the browned meatballs to a plate and set aside.
  2. Make the Marinara Sauce:
    • In the same skillet (no need to clean, those browned bits add flavor!), add 1 tablespoon olive oil if needed.
    • Add the diced onion and cook over medium heat until softened, about 5 minutes.
    • Stir in the minced garlic and cook for 1 minute until fragrant.
    • Pour in the crushed tomatoes and diced tomatoes (with their liquid). Stir in the dried basil, dried oregano, and sugar.
    • Bring the sauce to a simmer, then reduce heat to low. Season with salt and pepper to taste.
    • Gently add the browned meatballs to the simmering marinara sauce. Cover and let simmer for at least 15-20 minutes, or until the meatballs are cooked through. This allows the meatballs to absorb the sauce’s flavors.
  3. Prepare the Loaded Mashed Potatoes:
    • While the sauce and meatballs are simmering, place the peeled and cubed potatoes in a large pot. Cover with cold water by about an inch. Add a generous pinch of salt to the water.
    • Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
    • Drain the potatoes thoroughly. Return them to the hot pot.
    • Add the butter, sour cream, and milk to the potatoes. Mash with a potato masher or use an electric mixer on low speed until smooth and creamy.
    • Stir in the 1 cup of shredded cheddar cheese, crumbled bacon, and chopped chives/green onions until just combined. Season with salt and pepper to taste. Taste and adjust seasonings as needed.
  4. Assemble the Casserole:
    • Preheat your oven to 375°F (190°C).
    • Spread the meatballs and marinara sauce evenly over the bottom of a 9×13-inch baking dish.
    • Carefully spoon the loaded mashed potatoes over the meatball layer, spreading them gently to create an even topping. You can create some swirls or peaks with the back of a spoon for a nice golden crust.
    • Sprinkle the 1.5 – 2 cups of shredded mozzarella cheese evenly over the mashed potato layer.
  5. Bake the Casserole:
    • Bake for 25-35 minutes, or until the sauce is bubbly around the edges, the meatballs are heated through, and the cheese topping is melted and golden brown.
    • For an extra golden and crispy top, you can turn on the broiler for the last 2-3 minutes (watch carefully to prevent burning!).
  6. Rest and Serve:
    • Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to scoop.
    • Garnish with additional fresh chives or parsley, if desired. Serve hot.

Tips for the Best Loaded Mashed Potato and Meatball Casserole:

  • Meatball Flavor: Don’t skip browning the meatballs! It adds a crucial layer of flavor and texture. Using a mix of ground beef and pork often results in juicier, more flavorful meatballs.
  • Homemade vs. Store-Bought: While this recipe encourages homemade components, you can definitely use shortcuts. Pre-made frozen meatballs (thawed and browned if desired), or a good quality jarred marinara sauce can save time. If using frozen meatballs, ensure they are cooked through in the sauce before assembling the casserole.
  • Perfect Mashed Potatoes:
    • Don’t overmix: Over-mashing or using a food processor can lead to gummy potatoes.5 A hand masher or an electric mixer on low speed is best.
    • Warm liquids: Using warm milk or half-and-half for your mashed potatoes helps them absorb better and stay fluffy.
    • Season generously: Potatoes absorb a lot of seasoning, so don’t be shy with the salt and pepper.
    • “Loading” Options: Besides bacon, cheese, and chives, consider adding roasted garlic, a dollop of cream cheese, or even a hint of garlic powder to your mashed potatoes for extra “loaded” goodness.
  • Sauce Depth: A good quality canned crushed tomato makes a big difference. Simmering the meatballs in the sauce allows them to infuse the sauce with their flavor and become even more tender.
  • Cheese, Glorious Cheese: Shred your own cheese for the best melt and flavor. A mix of mozzarella for stretchiness and cheddar for sharp flavor is ideal. Don’t be afraid to add extra cheese if you love it!
  • Make Ahead: You can assemble the entire casserole (meatballs in sauce, topped with mashed potatoes and cheese) a day in advance.6 Cover tightly with foil and refrigerate. When ready to bake, add about 15-20 minutes to the covered baking time to ensure it heats through, then uncover and bake until bubbly and golden.
  • Broiler for Finish: The broiler is your friend for achieving that beautiful golden-brown, bubbly cheese topping. Just keep a close eye on it, as it can go from perfect to burnt very quickly.

Serving Suggestions:

This casserole is a complete meal on its own, but you can round it out with some simple sides:

  • Fresh Green Salad: A light, crisp salad with a tangy vinaigrette cuts through the richness of the casserole.
  • Garlic Bread or Crusty Baguette: Perfect for scooping up any extra sauce.
  • Steamed Green Beans or Broccoli: Adds a fresh vegetable component.