Cheesy Baked Meatballs and Potatoes

Step 1: Prepare the Potatoes

1. Peel the potatoes and slice them into ¼-inch (6 mm) thick rounds.
2. Bring a large pot of salted water to a boil.
3. Boil the potato slices for 5–7 minutes until just tender but not fully cooked.
4. Drain well and let them cool slightly.

Step 2: Make the Meatballs

1. In a large mixing bowl, combine:
   • Ground beef
   • Chopped onion
   • Garlic
   • Breadcrumbs
   • Egg
   • Parsley
   • Paprika
   • Oregano
   • Salt and pepper
2. Mix until everything is evenly combined.
3. Shape the mixture into medium-sized meatballs (about 16–18 total).

Step 3: Assemble the Dish

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a round or oval baking dish with olive oil.
3. Spread a thin layer of tomato sauce on the bottom.
4. Arrange the boiled potato slices standing upright around the dish.
5. Place one meatball between every two potato slices until the dish is filled.
6. Spoon the remaining tomato sauce evenly over the potatoes and meatballs.
7. Sprinkle with Italian seasoning.

Step 4: Bake

1. Cover the baking dish with aluminum foil.
2. Bake for 35 minutes.

Step 5: Add the Cheese

1. Remove the foil.
2. Sprinkle the mozzarella evenly over the casserole.
3. Top with grated Parmesan cheese.
4. Return to the oven and bake uncovered for 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 6: Serve

1. Let the casserole rest for 5 minutes before serving.
2. Garnish with fresh chopped parsley.
3. Serve hot with a crisp green salad or warm crusty bread.

Tips

• Swap ground beef for ground turkey, chicken, or a beef-pork blend.
• Add thin slices of zucchini or mushrooms between the potatoes for extra vegetables.
• For a richer flavor, mix cheddar or Gruyère with the mozzarella.
• Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.

Enjoy this cheesy baked meatball and potato casserole that’s crispy on top, tender inside, and packed with comforting flavor!