Potatoes with Meatballs And Cheese

Ingredients
For the Meatballs
1 lb (450 g) ground beef
½ lb (225 g) ground pork (optional, or use all beef)
1 small onion, finely grated
3 cloves garlic, minced
¼ cup breadcrumbs
1 egg
2 tablespoons chopped fresh parsley
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 teaspoon salt
For the Potatoes
5–6 medium potatoes, peeled
1 tablespoon olive oil
Salt and black pepper, to taste
For the Sauce
1½ cups tomato sauce or marinara
½ cup heavy cream
1 teaspoon garlic powder
½ teaspoon oregano
Salt and pepper, to taste
For the Topping
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, ground pork, grated onion, garlic, breadcrumbs, egg, parsley, paprika, Italian seasoning, salt, and pepper. Mix gently until just combined.
Shape into golf ball-sized meatballs, about 16–18 in total.
Step 2: Prepare the Potatoes
Slice the peeled potatoes into ¼-inch (6 mm) thick rounds.
Lightly toss the slices with olive oil, salt, and pepper.
Step 3: Assemble the Casserole
Preheat the oven to 375°F (190°C).
Lightly grease a large round or oval baking dish.
Arrange the potato slices and meatballs upright, alternating them around the dish until it is full, just as shown in the picture.
Step 4: Add the Sauce
Whisk together the tomato sauce, heavy cream, garlic powder, oregano, salt, and pepper.
Pour the sauce evenly over the meatballs and potatoes, allowing it to flow between the layers.
Cover the baking dish tightly with foil.
Step 5: Bake
Bake covered for 50–60 minutes, or until the potatoes are fork-tender and the meatballs are fully cooked.
Remove the foil.
Sprinkle the mozzarella and Parmesan evenly over the top.
Return to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
For an extra golden top, broil for 2–3 minutes.
Serving Suggestions
Allow the casserole to rest for 5–10 minutes before serving.
Garnish with freshly chopped parsley and serve with:
A crisp green salad
Garlic bread
Steamed vegetables
Pickles for a tangy contrast
Tips for Success
Slice the potatoes evenly so they cook at the same rate.
Avoid overmixing the meatball mixture to keep the meatballs tender.
Add sautéed onions, mushrooms, or bell peppers between the layers for extra flavor.
Try cheddar, provolone, Monterey Jack, or Gruyère for a different cheesy finish.
Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.
Enjoy this hearty, cheesy casserole that’s loaded with juicy meatballs, tender potatoes, and gooey melted cheese—a comforting meal everyone will ask for again!