Cheesy Potato & Meatball Casserole

🧀 Cheesy Potato & Meatball Casserole 🍽️
📝 Ingredients:
For the Meatballs:
1 lb (450g) ground beef or pork (or a mix)

1 egg

½ cup breadcrumbs

¼ cup grated Parmesan cheese

2 garlic cloves, minced

1 tsp salt

½ tsp black pepper

1 tsp Italian seasoning

For the Casserole:
4 medium potatoes, peeled and diced

2 cups shredded cheddar cheese

1 cup mozzarella cheese (optional, for extra gooeyness)

1 can (10.5 oz) cream of mushroom or cream of chicken soup

½ cup milk

½ cup sour cream (optional, for extra creaminess)

½ tsp garlic powder

½ tsp onion powder

Salt & pepper to taste

Fresh parsley or green onions (for garnish)

🔥 Instructions:
1. Preheat oven:
Preheat to 375°F (190°C).

2. Prepare the meatballs:
In a large bowl, mix together the ground meat, egg, breadcrumbs, Parmesan, garlic, salt, pepper, and Italian seasoning.

Roll into small meatballs (about 1 to 1½ inch in diameter).

Optional: Brown them in a skillet for 3–5 minutes for extra flavor, or leave raw if you prefer to bake them directly.

3. Parboil the potatoes (optional but recommended):
Boil diced potatoes in salted water for 5–7 minutes until just tender but not fully cooked. Drain and set aside.

4. Make the creamy sauce:
In a bowl, whisk together the cream of soup, milk, sour cream (if using), garlic powder, onion powder, salt, and pepper.

5. Assemble the casserole:
Grease a 9×13″ baking dish.

Layer the bottom with potatoes.

Pour half of the creamy sauce over the potatoes.

Arrange the meatballs evenly on top.

Pour the remaining sauce over the top.

Sprinkle with shredded cheddar (and mozzarella if using).

6. Bake:
Cover with foil and bake for 30 minutes.

Remove foil and bake for another 15–20 minutes, or until the top is golden and bubbly, and meatballs are cooked through (internal temp 160°F/71°C).

Optional: Broil for 2–3 minutes at the end for a crispy cheese top.

7. Garnish and serve:
Let it rest for 5–10 minutes before serving.

Garnish with chopped parsley or green onions.

❓ Q&A – Cheesy Potato & Meatball Casserole
Q1: Can I use frozen meatballs?
A: Yes! Use fully cooked frozen meatballs. Just thaw them slightly and bake as directed—extend baking time by 5–10 minutes if needed.

Q2: Can I skip parboiling the potatoes?
A: Yes, but you’ll need to bake the casserole covered for at least 60 minutes, or until the potatoes are fork-tender. Parboiling speeds this up and ensures even cooking.

Q3: Can I make it ahead of time?
A: Absolutely. Assemble it fully (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it come to room temp for 20–30 mins and bake as usual.

Q4: What other cheeses work well?
A: Monterey Jack, Colby, Pepper Jack, or a cheddar blend all work great. A little cream cheese mixed into the sauce also adds extra creaminess.

Q5: Is there a gluten-free version?
A: Use gluten-free breadcrumbs for the meatballs and a gluten-free condensed soup (or homemade sauce). Double-check all packaged items for gluten content.

Q6: Can I add veggies?
A: Definitely! Add in chopped spinach, bell peppers, peas, or even broccoli. Add them raw or sautéed depending on texture preference.

Q7: Can I freeze it?
A: Yes. Freeze the unbaked assembled casserole for up to 2 months. Thaw overnight in the fridge and bake as usual. For baked leftovers, store in freezer-safe containers and reheat individually.