Cheesy Meatball Potato Casserole Recipe

If you’re on the hunt for a hearty, comforting dish that brings together the best of meat, potatoes, and cheese, then you’re absolutely going to love this Cheesy Meatball Potato Casserole Recipe. It’s one of those recipes that instantly feels like a warm hug on a plate. I remember the first time I made it—it quickly became a family favorite, and honestly, it’s been requested over and over since. The blend of tender homemade meatballs nestled among soft, buttery potatoes, all smothered in a rich tomato and creamy béchamel sauce—and topped with melty mozzarella—is pure magic. So stick around, because I’m sharing everything you need to make this cozy casserole rock your weeknight dinners.

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Ingredients You’ll Need

The beauty of this Cheesy Meatball Potato Casserole Recipe is how the simple, fresh ingredients layer together to create big flavors. From juicy, well-seasoned meatballs to creamy béchamel and luscious potatoes, each component plays its part perfectly. I always recommend using Yukon Gold potatoes for their buttery texture and leaving the skins on to add some rustic charm and nutrients.

• Ground beef: I use 90/10 lean for juicy, flavorful meatballs without too much grease.
• Sweet yellow onion: Finely chopped to blend seamlessly into the meatballs for subtle sweetness.
• Panko bread crumbs: Adds light texture and helps keep the meatballs tender.
• Extra large egg: Binds everything together just right for perfect meatball shape.
• Italian seasoning: Earthy herbs elevate the flavor in both meatballs and tomato sauce.
• Kosher salt and cracked black pepper: Essential for seasoning every layer.
• Fresh chopped parsley: Adds brightness inside the meatballs and as garnish.
• Yukon Gold potatoes: Tender and creamy, perfect when sliced thin and layered.
• Crushed tomatoes: Forms the rich tomato sauce that complements meatballs beautifully.
• Butter: For the béchamel, providing that velvety, silky texture.
• All-purpose flour: Thickens the cream sauce to just the right consistency.
• Whole milk: Warmed to make a smooth béchamel without lumps.
• Ground nutmeg: Just a hint adds depth to the béchamel.
• Mozzarella cheese: Freshly shredded for that gooey, melty topping everyone loves.

Variations

One of the things I adore about this Cheesy Meatball Potato Casserole Recipe is how easy it is to tailor to your tastes or what you have in your fridge. I often switch up the type of ground meat or experiment with different cheese blends to keep things interesting.

• Meat alternatives: I’ve substituted ground turkey or chicken for a lighter version; just reduce the bread crumbs a bit since these meats are leaner, or add an extra egg for moisture.
• Cheese swaps: Try a mix of mozzarella with provolone or sharp cheddar for a different flavor profile that’s still wonderfully melty.
• Potato prep: If you’re short on time, peeling the potatoes isn’t required—I leave the skins on for extra texture, but you can peel if preferred.
• Spice it up: Toss in crushed red pepper flakes to the tomato sauce for a subtle kick that my spice-loving friends enjoy.

How to Make Cheesy Meatball Potato Casserole Recipe

Step 1: Mix and Shape the Meatballs

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper—it just makes cleanup so much easier, trust me. In a mixing bowl, combine your ground beef, finely chopped onion, panko breadcrumbs, beaten egg, Italian seasoning, half of the fresh chopped parsley, salt, and pepper. I love using my hands here because it lets me feel when everything is evenly combined, but do grab a pair of disposable gloves if you want to keep it mess-free and sanitary. Use a 1 ½ tablespoon scoop to portion the meatballs, then roll each into a nice round ball and space them out on the sheet. You should end up with about 22 or 23 meatballs ready to bake.

Step 2: Bake Meatballs and Prep Potatoes

Pop the meatballs in the oven for about 15 minutes. While they’re baking, get your potatoes ready. I like to use Yukon Gold with the skins on—they add such nice texture and flavor. Boil the potatoes whole for 15-20 minutes until fork tender. Once done, drain and rinse with cold water right away so they stop cooking and cool down enough for slicing. This trick helps you get neat, even slices without them falling apart.

Step 3: Mix the Sauces

For the tomato sauce, simply stir together crushed tomatoes, Italian seasoning, salt, and pepper in a small bowl. Easy but packed with flavor. Next, the béchamel: melt the sliced butter over medium-high heat in a heavy-bottomed saucepan, then whisk in the flour. Keep whisking for about a minute so the raw flour taste cooks out. Slowly add the warmed milk while whisking continuously—this helps prevent lumps, which can drive you mad if you’re not careful! Cook until the sauce thickens to the consistency of milk gravy, then remove from heat and season with salt, pepper, and just a pinch of nutmeg. This sauce is the secret silky layer that makes this casserole so luscious.

Step 4: Assemble Your Casserole

Grab your favorite 9 to 10-inch cast iron skillet, a 9×9 baking dish, or a 3 to 3 ½ quart casserole pan—whichever you prefer. I personally love using my cast iron skillet for the rustic look and excellent heat retention. Spray it generously with nonstick cooking spray to keep everything from sticking. Lay down a single layer of sliced potatoes on the bottom and sides of your dish like you’re building a potato “nest.” Arrange the baked meatballs on top, forming a bullseye pattern that shrinks towards the center. Fill in any gaps with the remaining potato slices to create a cozy meatball-and-potato fortress.

Step 5: Add Sauces, Cheese & Bake

Spoon all of the tomato sauce evenly over the meatballs, then carefully pour or spoon the béchamel sauce over the top, making sure to cover everything. Give the béchamel a quick stir before this step to keep it smooth. Finally, sprinkle the freshly shredded mozzarella over the top—this golden crown is what makes everybody swoon. Bake your casserole uncovered for about 45 minutes or until the cheese is bubbly and starts turning golden at the edges.

Step 6: Rest & Garnish

Once it’s out of the oven, don’t rush to dig in! Let it rest for 10-15 minutes. This resting time helps the meatballs and potatoes soak in all the tomato and cream sauce goodness. I always sprinkle the remaining fresh parsley on top before serving to add a fresh, herbaceous pop. That’s it—you’re ready to enjoy a slice of cheesy, meaty heaven.

How to Serve Cheesy Meatball Potato Casserole Recipe

Garnishes

Fresh parsley is my go-to garnish here—it adds a pop of color and fresh herb flavor that balances the richness. Sometimes, I sprinkle a little extra cracked black pepper on top right before serving to bring out the savory notes even more.

Side Dishes

I usually pair this casserole with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted or steamed green beans with a squeeze of garlic lemon are another favorite combo—it keeps the meal balanced and satisfying without overwhelming all those cozy casserole flavors.

Creative Ways to Present

For special occasions, I’ve tried making individual portions in mini cast iron skillets or ramekins—perfect for a dinner party. Adding a sprinkle of toasted breadcrumbs on top before baking adds a yummy crunch. Serving with crusty garlic bread on the side makes the meal feel extra indulgent and festive.

Make Ahead and Storage

Storing Leftovers

Leftovers? I cover the casserole tightly with foil or plastic wrap and store it in the fridge—good for up to 3 days. The flavors meld even more overnight, making the next-day meal even tastier. Just be sure to keep it chilled promptly to maintain freshness.

Freezing

I’ve frozen the entire baked casserole in a freezer-safe dish wrapped in foil, and it freezes beautifully for about a month. When you’re ready to enjoy, thaw it in the fridge overnight to make reheating even and avoid drying out the meatballs.

Reheating

Reheat leftovers either in the oven at 350°F for 20-25 minutes or in the microwave until hot. Cover lightly with foil or a microwave-safe lid to keep moisture in. If you reheat in the oven, finishing with a few minutes of broiling helps revive that beautifully golden, bubbly cheese topping.

FAQs

Final Thoughts

This Cheesy Meatball Potato Casserole Recipe holds a special place on my table because it brings everyone together—there’s just something so satisfying about the layers of flavor and textures all baked into one dish. Whether you’re feeding a crowd or just craving cozy comfort food, this casserole has got you covered. It’s straightforward enough for everyday cooking, but special enough for weekend dinners or holiday gatherings. I can’t wait for you to try it and hear how much your family loves it too!

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