Hearty Meatball and Mashed Potato Bake

There’s something about meatballs and mashed potatoes that just feels like a warm hug after a long day. Whether it’s the tender, juicy bites of meat or the creamy spoonfuls of mashed potatoes, this dish checks all the boxes for a comforting, satisfying meal. And when you layer them together with melty cheese and rich gravy? Well, let’s just say dinner doesn’t get much better than this.

This Hearty Meatball and Mashed Potato Bake is exactly what it sounds like—a layered, cozy casserole that combines two of our all-time favorites into one easy, family-friendly meal. It’s the kind of dish that disappears fast from the dinner table and has everyone going back for seconds. Perfect for chilly weeknights, potlucks, or even meal prep, it’s a recipe you’ll find yourself coming back to again and again.

I first made a version of this dish on a Sunday when I had some leftover mashed potatoes and half a pound of ground beef sitting in the fridge. I wasn’t in the mood to do anything too fancy, but I needed something filling and warm. I whipped up some quick meatballs, layered them with the mashed potatoes, and threw it all in the oven with a bit of cheese on top. One bite in and I knew I had a winner.

Whether you’re cooking for your family, a small crowd, or just yourself (hello leftovers!), this recipe is super adaptable. Let’s get started!

Ingredients You’ll Need

For the meatballs:

• 1 pound ground beef or a mix of beef and pork

• 1 egg

• ¼ cup breadcrumbs

• 2 tablespoons milk

• 2 garlic cloves, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon dried Italian herbs

For the mashed potatoes:

• 2 pounds potatoes, peeled and cubed

• ¼ cup butter

• ½ cup milk or cream

• Salt and pepper to taste

For assembly:

• 1 cup shredded mozzarella or cheddar cheese

• ½ cup beef gravy or marinara sauce

• Chopped parsley for garnish (optional)

STEP 1: PREP THE MASHED POTATOES

Start by peeling and cubing your potatoes. You’ll want about two pounds, which usually comes out to 5-6 medium potatoes. Toss them into a large pot of salted water and boil until fork-tender—this usually takes about 15 to 20 minutes depending on the size of your cubes.

Once they’re tender, drain the water and return the potatoes to the pot. Add in the butter, milk (or cream, if you want it extra rich), and season with salt and pepper to taste. Mash everything together until it’s smooth and creamy. I like mine with just a tiny bit of texture, but you can mash them as finely as you prefer.

Set the mashed potatoes aside while we prep the meatballs.

STEP 2: MAKE THE MEATBALLS

In a large bowl, combine your ground meat (you can use just beef, or a half-and-half mix of beef and pork for extra flavor), the egg, breadcrumbs, milk, minced garlic, salt, pepper, and Italian herbs. Use your hands or a spoon to mix it all together until just combined. Don’t overmix or the meatballs can get a little tough.

Roll the mixture into small balls, about the size of a golf ball, and place them on a parchment-lined baking sheet. You should get around 18 to 20 meatballs depending on the size.

Pop the tray into your preheated oven at 375°F and bake for 15 to 18 minutes, or until the meatballs are fully cooked and lightly browned on the outside. No need to cook them completely through if they’re going into the oven again for the final bake—just make sure they’re mostly done.

Alright, now that you’ve got your mashed potatoes creamy and your meatballs baked to golden perfection, it’s time to bring this whole dish together. This part of the process is where all the cozy flavors start to come alive. You’ve got the creamy layer, the savory meatballs, and that gooey, cheesy topping that makes everyone fall in love with casseroles in the first place.

This bake is not only easy to assemble, but it’s also incredibly versatile. You can switch up the sauce, try different cheeses, or even sneak in a veggie layer if you’re looking to add a bit of green to the plate. More on that below—but first, let’s get to the assembly.

STEP 3: ASSEMBLE THE BAKE

Grab a greased baking dish—an 8×8 or 9×9-inch dish works great for this recipe. If you’re doubling it or feeding a crowd, go for a 9×13.

Start by spreading a thick, even layer of your mashed potatoes across the bottom of the dish. Don’t worry about making it look perfect. This isn’t a fussy recipe—it’s all about comfort and flavor.

Next, take your baked meatballs and arrange them evenly over the top of the mashed potato layer. You want to nestle them in a bit so they stay in place but are still peeking out.

Once the meatballs are in place, spoon your sauce over the top. Now, this part is totally up to you:

• Gravy will give the dish that classic, savory pot roast vibe.

• Marinara brings in an Italian twist that’s cozy in its own way.

• You could even use mushroom gravy or a cheesy béchamel if you want to get creative.

Pour just enough to cover the meatballs without drowning them. You want a bit of sauce in each bite, but not so much that it turns soupy.

STEP 4: TOP WITH CHEESE AND BAKE

Sprinkle a generous cup of shredded cheese all over the top. Mozzarella will melt beautifully and give you that stringy, gooey texture we all love. Cheddar adds a nice sharp bite. You can even do a blend of both—or use whatever you have in the fridge. This is a great clean-out-the-cheese-drawer kind of recipe.

Slide the whole dish into the oven and bake at 375°F for 15 to 20 minutes. You’re just looking for the cheese to melt, get bubbly, and maybe even brown just slightly around the edges.

Once it’s out of the oven, let it rest for a few minutes. This helps everything settle and makes it easier to serve. Sprinkle on some chopped parsley if you want a little pop of color.

Tips & Variations to Make It Your Own

This recipe is a winner as-is, but here are a few ideas to switch things up:

• Add Veggies: Mix some cooked peas, carrots, or green beans into the mashed potatoes before layering. It’s a sneaky way to get in some extra nutrients.

• Try a Different Sauce: A creamy mushroom sauce or even leftover Thanksgiving gravy would be amazing here. Don’t be afraid to experiment.

• Make It Ahead: You can prep both the mashed potatoes and meatballs a day or two in advance. Just assemble and bake when you’re ready.

• Swap the Protein: Ground turkey, chicken, or even lentil-based meatballs can work if you’re looking for a lighter or vegetarian version.

• Go Mini: Use a muffin tin to make individual portions. Great for kids or meal prep!