Loaded Mashed Potato Meatball Casserole (Printable Version)
Tender meatballs, creamy potatoes, cheddar, and bacon combine in a golden, family-style casserole.
# What You'll Need:
→ Mashed Potato Base
01 -
1.1 kg potatoes, peeled and cubed
02 -
120 ml whole milk, plus more to taste
03 -
60 g unsalted butter
04 -
120 g sour cream
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Casserole Assembly
07 -
20 to 24 fully cooked meatballs
08 -
150 g shredded cheddar cheese
09 -
4 strips bacon, cooked and crumbled
10 -
2 green onions, finely sliced
11 -
0.5 tsp garlic powder
12 -
0.5 tsp onion powder
13 -
Chopped parsley, for garnish (optional)
# Steps To Follow:
01 -
Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and simmer until potatoes are fork-tender, approximately 15 minutes. Drain thoroughly.
02 -
Combine drained potatoes with butter, milk, sour cream, garlic powder, onion powder, salt, and black pepper. Mash until smooth and creamy, adjusting seasoning and milk for desired consistency.
03 -
Preheat oven to 190°C. Lightly grease a large baking dish. Spread mashed potato mixture evenly on the base of the dish.
04 -
Distribute cooked meatballs uniformly over the mashed potatoes. Scatter shredded cheddar cheese atop, followed by crumbled bacon and sliced green onions.
05 -
Bake uncovered for 20 to 25 minutes, until cheese is melted and the casserole is golden and bubbly.
06 -
Allow casserole to rest for 5 minutes after baking. Garnish with chopped parsley if desired and serve warm.
# Notes and Tips:
01 -
Leftover or frozen mashed potatoes may be used to expedite preparation.
02 -
Cheddar cheese may be replaced with mozzarella or a cheese blend for a different flavor profile.
03 -
Adding sautéed onions or mushrooms beneath the meatballs deepens the savoriness.