Cheesy Meatball Potato Bake is the ultimate comfort food — hearty, flavorful, and perfect for family dinners. This dish combines juicy, herb-seasoned meatballs, tender Yukon gold potatoes, rich tomato sauce, creamy garlic-infused béchamel, and a gooey layer of melted mozzarella. It’s a one-pan meal that feels both indulgent and homestyle, making it ideal for weeknight dinners, potlucks, or cozy weekend gatherings. If you’re craving a cheesy, meaty, and satisfying bake, this recipe will quickly become a household favorite.
Why You’ll Love This Cheesy Meatball Potato Bake
This is far more than your average casserole — it’s a true explosion of flavors! First, the meatballs are packed with fresh herbs and baked until perfectly golden, then nestled among tender, buttery Yukon gold potatoes. A velvety cream sauce adds depth and richness, while tangy tomato sauce balances everything beautifully. It’s simple enough for a weeknight dinner yet elegant enough to impress guests.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup finely diced yellow onion
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh basil
- 1 teaspoon oregano
- Splash of lemon juice
- Salt and pepper to taste
For the Potato Bake:
- 5 medium Yukon gold potatoes, sliced into 1/4-inch rounds
- 1 cup tomato sauce
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/2 cup shredded mozzarella cheese
For the Cream Sauce:
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step: How to Make Cheesy Meatball Potato Bake
- Prepare the meatballs: Preheat oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix ground beef, diced onion, egg, panko, parsley, basil, oregano, lemon juice, salt, and pepper. Shape into 1-inch meatballs (about 22) and bake for 12–15 minutes until lightly browned. Set aside.
- Make the cream sauce: In a saucepan over medium-low heat, melt butter and whisk in flour until lightly golden. Gradually add milk, stirring constantly until thickened. Season with garlic powder, salt, and pepper. Let it cool slightly.
- Assemble the bake: Preheat oven to 375°F. Layer the bottom of a greased casserole dish with sliced potatoes, then arrange meatballs on top, fitting them snugly around the edges. Spoon tomato sauce over meatballs, sprinkle with chopped herbs, and pour cream sauce over everything. Top with freshly grated mozzarella.
- Bake: Cover loosely with foil and bake for 45–50 minutes until potatoes are tender and the cheese is bubbly. Let cool for 15 minutes before serving.
Helpful Tips
- Slice the potatoes evenly for even cooking.
- Use freshly grated mozzarella for the best melt and flavor.
- Let the bake rest before serving so the layers set nicely.
Substitutions And Variations
- Swap ground beef for ground turkey, chicken, or pork for a lighter twist.
- Try different cheeses like cheddar, provolone, or parmesan for a flavor variation.
- Add a layer of spinach or kale for extra greens.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F for 15–20 minutes or microwave individual portions. Freeze unbaked casserole (without cheese topping) for up to 2 months. Add cheese just before baking.
Nutritional Information
Per serving (based on 6 servings): Approximately 420 calories, 22g protein, 25g fat, 28g carbohydrates, 3g fiber.
Serving Suggestions
Pair with a fresh green salad or roasted vegetables for a complete meal. Garlic bread also makes a great side for soaking up the creamy sauce.
Frequently Asked Questions About Cheesy Meatball Potato Bake
Can I make this ahead of time? Yes! You can assemble the bake up to a day in advance and refrigerate. Just bake when ready to serve.
Can I use frozen meatballs? Absolutely — precooked meatballs work fine. Thaw them first for even cooking.
What if I don’t have Yukon gold potatoes? Russets or red potatoes can also be used, but Yukon golds provide the best texture.
Can I make it gluten-free? Yes. Use gluten-free panko and substitute cornstarch for flour in the cream sauce.
Can I double the recipe? Definitely! Use a larger casserole dish and extend the baking time by 10–15 minutes.
Conclusion
Thank you for stopping by to try this Cheesy Meatball Potato Bake! It’s one of my personal favorites because it’s hearty, flavorful, and so easy to make. The combination of tender meatballs, creamy sauce, and cheesy potatoes is pure comfort food magic. I hope it brings as much joy to your table as it does to mine. Happy cooking, and thank you for being part of this food-loving community!
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Cheesy Meatball Potato Bake
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Cheesy Meatball Potato Bake is a hearty, family-friendly casserole with juicy meatballs, tender potatoes, creamy sauce, and melty mozzarella. Perfect for busy weeknights or weekend gatherings.
Ingredients
1 lb ground beef
1/2 cup finely diced yellow onion
1 large egg
1/4 cup panko breadcrumbs
1 tsp chopped parsley
1 tsp chopped basil
1 tsp oregano
Splash of lemon juice
Salt & pepper to taste
5 medium Yukon gold potatoes, sliced into 1/4-inch rounds
1 cup tomato sauce
2 tbsp chopped parsley
2 tbsp chopped basil
1/2 cup shredded mozzarella cheese
3 tbsp butter
4 tbsp all-purpose flour
2 cups whole milk
1 tsp garlic powder
Salt & pepper to taste
Instructions
- Prepare the meatballs: Preheat oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix ground beef, diced onion, egg, panko, parsley, basil, oregano, lemon juice, salt, and pepper. Shape into 1-inch meatballs (about 22) and bake for 12–15 minutes until lightly browned. Set aside.
- Make the cream sauce: In a saucepan over medium-low heat, melt butter and whisk in flour until lightly golden. Gradually add milk, stirring constantly until thickened. Season with garlic powder, salt, and pepper. Let it cool slightly.
- Assemble the bake: Preheat oven to 375°F. Layer the bottom of a greased casserole dish with sliced potatoes, then arrange meatballs on top, fitting them snugly around the edges. Spoon tomato sauce over meatballs, sprinkle with chopped herbs, and pour cream sauce over everything. Top with freshly grated mozzarella.
- Bake: Cover loosely with foil and bake for 45–50 minutes until potatoes are tender and the cheese is bubbly. Let cool for 15 minutes before serving.
Notes
Use freshly grated mozzarella for the best melt.
Add spinach or kale for extra nutrition.
Assemble a day ahead and refrigerate before baking.
Freeze unbaked casserole (without cheese) for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 portion (1/6 of casserole)
- Calories: 420
- Sugar: 5g
- Carbohydrates: 28g
- Protein: 22g