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–+ servings
Meatball & Mashed Potato Bake

Cozy Meatball & Mashed Potato Bake for Ultimate Comfort

This Meatball & Mashed Potato Bake is a comforting meal perfect for family dinners, offering customizable options for everyone.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Frozen or Homemade Meatballs Choose lean meats for a healthier option or opt for plant-based alternatives for a vegetarian twist.
For the Mashed Potatoes
  • 4 cups Mashed Potatoes Use fresh or leftover mashed potatoes; adding garlic or cream cheese elevates the flavor, or swap with sweet potatoes for extra nutrition.
For the Gravy
  • 2 cups Brown Gravy Homemade adds a personal touch, but store-bought is convenient; consider mushroom gravy for a delicious alternative.
For the Topping
  • 1 cup Shredded Mozzarella or Cheddar Cheese Top with your favorite cheese for a creamy, crisp finish; feel free to mix and match cheese types for variety.
Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • 9x13 inch baking dish
  • Oven
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Evenly spread the cooked or frozen meatballs in the bottom of the prepared baking dish.
  3. Pour warm brown gravy generously over the arranged meatballs.
  4. Gently spread your creamy mashed potatoes over the meatballs and gravy.
  5. Sprinkle a generous amount of shredded mozzarella or cheddar cheese evenly over the mashed potatoes.
  6. Place the baking dish in the preheated oven and bake for 25-30 minutes until golden brown and bubbly.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 25gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to three months.

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