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Delicious Meatball & Mashed Potato Bake topped with gravy and cheese.

Meatball & Mashed Potato Bake

A comforting casserole featuring creamy mashed potatoes, juicy meatballs, and rich gravy, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, German
Calories: 520
Ingredients Method Notes

Ingredients
  

For the mashed potatoes
  • 2 pounds russet or Yukon Gold potatoes Russets are fluffier, Yukons are buttery.
  • 4 tablespoons butter Use for mashing.
  • 1 cup milk or half-and-half For creaminess.
  • 1 teaspoon salt For seasoning.
  • 1 teaspoon black pepper For seasoning.
  • 1 pinch nutmeg For added depth.
For the meatballs
  • 1.25 - 1.5 pounds ground beef or turkey Use an 85-90% lean blend.
  • 1 large egg As a binder.
  • 0.5 cup breadcrumbs Use gluten-free if needed.
  • 1 teaspoon garlic powder For flavor.
  • 1 teaspoon onion powder For flavor.
  • 1 teaspoon paprika For flavor.
  • 1 teaspoon salt For seasoning.
  • 1 teaspoon black pepper For seasoning.
For the gravy
  • 8 ounces mushrooms Thinly sliced.
  • 1 medium onion Thinly sliced.
  • 1.5 cups beef stock Can substitute chicken stock.
  • 0.33 cup cream Light cream or evaporated milk can be used.
  • 1 teaspoon Dijon mustard For tangy depth.
  • 1 teaspoon Worcestershire sauce For flavor.
  • 1.5 tablespoons flour or cornstarch As a thickener.
Optional toppings
  • 0.5 cup shredded cheese Such as Swiss or mozzarella.

Method
 

Make the Potatoes
  1. Peel and cut potatoes into chunks. Boil in salted water until fork tender, about 12 to 15 minutes.
  2. Drain and mash with butter, warm milk, salt, pepper, and nutmeg. Adjust seasoning.
  3. Set aside.
Cook the Meatballs
  1. Mix ground meat with egg, breadcrumbs, salt, pepper, garlic powder, onion powder, and paprika.
  2. Roll into walnut-size balls and brown in a skillet over medium heat for about 6 to 8 minutes.
  3. Transfer to a plate. In the same skillet, sauté onions and mushrooms with salt until golden.
  4. Sprinkle flour and stir for 30 seconds, then slowly whisk in stock, adding Dijon and Worcestershire.
  5. Simmer until thick enough to coat a spoon, then stir in cream and adjust seasoning.
Layer and Bake
  1. Preheat oven to 375°F.
  2. Spread mashed potatoes in a greased baking dish and nestle meatballs over the top.
  3. Pour the mushroom gravy over, letting it seep into the mash.
  4. If desired, sprinkle cheese on top.
  5. Bake for 20 to 25 minutes until the top is lightly browned.
  6. Let it rest for 5 to 10 minutes before serving.

Notes

To keep meatballs tender, mix gently. For leftovers, refrigerate for up to 3 days or freeze for 2 months. Reheat in the oven or microwave, ensuring it's heated through.