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Meatballs with Potatoes and Cheese

This one-dish comfort meal features tender, herb-infused meatballs nestled atop a layer of thinly sliced, paprika-seasoned potatoes and finished with a golden, bubbly cheese topping. With simple ingredients and straightforward assembly, it’s an ideal hearty dinner for busy weeknights that leaves everyone satisfied.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (450 g; choose beef with 15-20% fat for juiciness)
  • 1 small onion finely grated
  • 2 cloves garlic minced
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano or Italian seasoning
For the Dish
  • 4 medium potatoes peeled and thinly sliced (Russet or Yukon Gold)
  • 2 tablespoons olive oil plus extra for greasing the baking dish
  • 1 teaspoon paprika
  • salt and pepper to taste (for layering the potatoes)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Equipment

  • Large bowl
  • Baking dish
  • Foil
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
  2. In a large bowl, combine the ground beef, grated onion, minced garlic, egg, breadcrumbs, and milk. Season the mixture with salt, black pepper, and dried oregano (or Italian seasoning). Gently mix until just combined to avoid tough meatballs, then roll the mixture into approximately 1‑inch balls (yielding about 20–24 meatballs).
  3. Arrange the thinly sliced potatoes in the greased baking dish. Drizzle with olive oil and season with paprika, salt, and pepper. This layer forms the flavorful base of the dish.
  4. Place the meatballs evenly on top of the layered potatoes. Cover the dish with foil and bake in the preheated oven for 30 minutes, allowing the potatoes to steam slightly and the meatballs to cook through.
  5. Remove the foil and sprinkle the shredded mozzarella and cheddar cheeses evenly over the dish. Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes until the cheese is golden and bubbly.
  6. If desired, finish with a sprinkle of freshly chopped parsley before serving for a pop of color and freshness.

Notes

This casserole is versatile and perfect for a hearty family dinner. You can swap ground beef for ground turkey or even use a plant-based meat alternative for a leaner version. If you prefer a different cheese blend, provolone or fontina can be great substitutes. For an extra burst of flavor, consider adding a few drops of Worcestershire sauce to the meat mixture or mixing in a sprinkle of smoked paprika with the potatoes.