{"id":2854,"date":"2023-09-07T20:17:59","date_gmt":"2023-09-07T20:17:59","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=2854"},"modified":"2023-09-07T20:17:59","modified_gmt":"2023-09-07T20:17:59","slug":"loaded-mashed-potato-and-meatball-casserole","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/loaded-mashed-potato-and-meatball-casserole\/","title":{"rendered":"Loaded Mashed Potato and Meatball Casserole"},"content":{"rendered":"

This Loaded Mashed Potato and Meatball Casserole combines two family-friendly favorites into one irresistible dinner! Tender meatballs in marinara are topped with mozzarella, and baked over creamy, loaded mashed potatoes.<\/p>\n

\"A<\/p>\n

Savory Meatballs and Marinara with Loaded Mashed Potatoes<\/strong>
\nThis easy potato and meatball casserole dish is perfect for busy families! It\u2019s solid, wholesome comfort food that\u2019s easy to make, even on a weeknight. Loaded mashed potatoes are topped with juicy Homemade Meatballs, my favorite Homemade Marinara Sauce, and cheese. Baked until bubbly, this casserole is a terrific combination of two favorite dishes.<\/p>\n

Another great thing about this recipe is that it doesn\u2019t have to be cooked completely (or at all) from scratch. You can choose which elements of this recipe you want to make from scratch, or use store-bought. It\u2019s up to you! I use store-bought, refrigerated mashed potatoes (that we doctor up with all the fixings) to save time, but you could also use frozen meatballs and marinara sauce from a jar. Easy!<\/p>\n

\"Close-up<\/p>\n

What You\u2019ll Need :<\/strong><\/p>\n

Continue Reading in next page<\/strong><\/em><\/p>\n

To make this recipe, you\u2019ll need the ingredients for the meatballs, potatoes, and sauce. Each item is simple, and uses mainly pantry staples and fridge basics. Here\u2019s the complete list:<\/p>\n

\"From<\/p>\n

For the Meatballs<\/strong>
\nGround Beef and Ground Pork: A combination of lean ground beef and ground pork makes a savory, flavorful meatball.
\nBread Crumbs: Use fine, fresh breadcrumbs. This recipe is not ideal for using Panko.
\nOnion: Dice up the onion, or finely chop it for a more subtle flavor.
\nEggs: Large, whole eggs bind he mixture together.<\/p>\n

Salt and Pepper<\/strong>
\nGarlic: Mince the garlic, or put it through a garlic press.
\nParsley: You can use fresh minced parsley, or parsley flakes.
\nParmesan Cheese: Fresh or from a jar is fine.<\/p>\n

\"From<\/p>\n

For the Loaded Mashed Potatoes :<\/strong><\/p>\n

Continue Reading in next page<\/strong><\/em><\/p>\n

Mashed Potatoes: I use store-bought, or you can make your own. I highly recommend my Garlic Mashed Potatoes for this recipe if you have the time to make them from scratch!<\/p>\n

Parsley: Again, you can do fresh or dried \u2013 whichever is best for you.
\nBacon: Cooked, chopped bacon gives these potatoes a ton of flavor.
\nGarlic: Mince or press the garlic, or just use garlic powder.
\nEggs: Eggs are optional, but they do add extra richness.
\nCheddar: A bit of shredded cheddar gives these that classic \u201cloaded\u201d taste.
\nSalt and Pepper<\/p>\n

\"From<\/p>\n

For the Sauce<\/strong>
\nOlive Oil: For sauteing.
\nOnion: Diced or finely chopped.
\nGarlic: Minced.
\nTomato Sauce: Plain tomato sauce in a can or a box is the base for this flavorful sauce. You can also use strained tomatoes.
\nBasil: I love fresh basil in this sauce, but dried also works.
\nSalt, Pepper, and Sugar: To balance out the sauce.
\nThyme and Oregano: You could also use Italian Seasoning blend.<\/p>\n

For the Topping<\/strong>
\nMozzarella: Mozzarella slices are better than shreds, because they will stay put on top of the meatballs. However, you can use shredded mozzarella if you prefer.<\/p>\n

\"Baked<\/p>\n

How to Make It :<\/p>\n

Continue Reading in next page<\/strong><\/em><\/p>\n

Loaded mashed potato and meatball casserole has three basic components: the mashed potatoes, the meatballs, and the sauce. Making each one is very easy! Here\u2019s how to do it.<\/p>\n

\"Raw<\/p>\n

Make the Meatballs<\/strong>
\nGet Ready. First things first \u2013 preheat your oven to 350\u00b0F. Spray a cookie sheet or cake pan with nonstick cooking spray, or line with parchment paper, so the meatballs won\u2019t stick.<\/p>\n

Mix and Shape the Meatballs. Combine all of the meatball ingredients in one large mixing bow. Gently mix until well-combined, but don\u2019t over-mix, and don\u2019t pack the mixture together. Then use a large ice cream scoop to divide the meat into 12 even portions, and roll the portions gently into meatballs.
\nBake. Place the meatballs on the cookie sheet, and bake for about half an hour, until the meatballs are cooked through. Then take them out of the oven and set them aside.<\/p>\n

\"Scoops<\/p>\n

\"Mounds<\/p>\n

Make the Loaded Mashed Potatoes :<\/strong><\/p>\n

Continue Reading in next page<\/em><\/strong><\/p>\n

Mix the Potato Ingredients. While the meatballs are baking, spray a 9\u00d713 pan with nonstick spray. Then combine all of the loaded mashed potato ingredients in a mixing bowl, and stir well to combine.
\nShape the Potato Scoops. Use a large ice cream scoop to measure the potatoes into large balls, and line them up in your baking dish in four rows of three.<\/p>\n

Top the Potato Scoops with the Meatballs. Make dent in the center of each scoop, for a meatball to sit in. I like to use a large cookie scoop to form the indents. Place one baked meatball on top of each potato scoop.<\/p>\n

\"Marinara<\/p>\n

Make the Marinara Sauce<\/strong>
\nCook the Aromatics. Set a large saucepan over medium heat, and add a swirl of olive oil. Cook the onions in the hot oil for about five minutes, until they are softened, and then add the garlic. Cook the garlic for an additional 60 seconds to release the fragrance.<\/p>\n

Add the Tomato Sauce and Seasonings. Next, pour in the tomato sauce, and stir in the basil. Cook for ten minutes, before adding the salt, sugar, pepper, thyme, and oregano. Cook for an additional 5 minutes to let the flavors blend.
\nTop the Meatballs and Bake. Top each meatball with sauce, and then with a slice of mozzarella cheese. Bake the meatballs for 10 minutes.
\nBroil. Finally, turn on the broiler to 500\u00b0F. Move the casserole to the top rack, and broil until the cheese is lightly browned. This should only take a few minutes, so keep a close eye on it to prevent burning. Note that when using the broiler, it\u2019s safer to use metal pans, rather than glass or ceramic, which can break under the high heat.<\/p>\n

Enjoy!<\/p>\n

\"A<\/p>\n

Helpful Tips and Tricks<\/strong>
\nThese are my favorite helpful hints for making this potato and meatball casserole, easily and successfully. Read on, and enjoy! This savory dish is sure to be a favorite.<\/p>\n

Protein Options: I like to use beef and pork for my meatballs, but you can use any combination of beef, pork, chicken, or turkey. Also, if you don\u2019t want to use two types of meat, you can instead use my recipe to make traditional Baked Italian Meatballs instead.
\nSauce Substitutes: Substitute any gravy or cream sauce that you like for the marinara. You can even use my Best Alfredo Sauce on top!
\nCheese Choices: You can also use different cheeses, such as muenster, provolone, or even mild cheddar, depending on your family\u2019s preferences!<\/p>\n

What to Serve with Loaded Mashed Potato and Meatball Casserole :<\/strong><\/p>\n

Continue Reading in next page<\/strong><\/em><\/p>\n

To serve this crowd-pleasing dish, pair it with a simple side dish or two. These recipes are easy to make, and sure to please.<\/p>\n

Bread: This recipe for Goat Cheese Garlic Bread goes Netflix beautifully with meatballs and marinara.
\nSalad: This fresh and flavorful Greek Salad is a classic way to add raw veggies to any meal.
\nCarrots: Add a touch of earthy sweetness, with traditional Candied Carrots. They\u2019re a cinch to make, and so satisfying.
\nGreen Beans: Some saut\u00e9ed Green Beans with Bacon would also pair great with this dish to add an extra veggie to the mix!<\/p>\n

Storing and Reheating the Leftovers<\/strong>
\nTo store leftovers, place in an airtight container, and store in the refrigerator for up to 5 days.<\/p>\n

Can I Freeze This Casserole?<\/strong>
\nYes, this freezes well. Just pack the cooled casserole in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the fridge overnight, before baking.<\/p>\n

\"Up<\/p>\n

Loaded Mashed Potato and Meatball Casserole<\/strong>
\nThis Loaded Mashed Potato and Meatball Casserole tender meatballs in marinara with mozzarella, and creamy, loaded mashed potatoes.
\nPREP TIME 25minutes MINUTES
\nCOOK TIME 1hour HOUR
\nTOTAL TIME 1hour HOUR 25minutes MINUTES<\/p>\n

Ingredients :<\/strong><\/p>\n

Continue Reading in next page<\/strong><\/em><\/p>\n

For the Meatballs
\n1 pound lean ground bef
\n1 pound ground pork
\n\u00bd cup bread crumbs
\n\u00bd cup diced onion
\n2 large eggs
\n1 teaspoon salt
\n1 teaspoon pepper
\n3 cloves fresh garlic, minced
\n\u00bc cup fresh parsley, minced
\n\u2153 cup grated parmesan cheese
\nFor the Loaded Mashed Potatoes
\n3 cups mashed potatoes, about 5 potatoes, if using homemade
\n1 tablespoon fresh parsley, minced
\n6 slices bacon, cooked and chopped
\n1 teaspoon garlic, minced
\n2 large eggs
\n\u00bd cup shredded cheddar cheese
\n1 teaspoon salt
\n\u00bd teaspoon pepper
\nFor the Marinara Sauce
\n2 teaspoons olive oil
\n\u00bc cup onion, diced
\n2 cloves garlic, minced
\n2 cups tomato sauce
\n4 large basil leaves, minced (or 1 tablespoon dried basil)
\n\u00bd Cucharadita de sal
\n\u00bc teaspoon sugar
\n\u00bc teaspoon pepper
\n\u00bc teaspoon thyme
\n\u00bc teaspoon oregano
\nFor the Topping
\n12 slices mozzarella cheese<\/p>\n

Instructions :<\/strong><\/p>\n

Continue Reading in next page<\/em><\/strong><\/p>\n

Make the Meatballs
\nPreheat the oven to 350\u00b0F. Spray a cookie sheet or cake pan with nonstick cooking spray, or line with parchment paper.
\nIn a large mixing bowl, combine all the meatball ingredients and mix until well-combined.
\nUsing a large ice cream scoop, divide the meat into 12 even pieces, and roll between your hands to form meatballs.
\nPlace on the cookie sheet, and bake for 28 \u2013 30 minutes, until cooked through.
\nRemove from oven and set aside.
\nMake the Loaded Mashed Potatoes
\nSpray a 9\u00d713 pan with nonstick spray. Set aside.
\nIn a large mixing bowl, combine all the loaded mashed potato ingredients, and mix well.
\nUsing a large ice cream scoop, scoop 12 large balls of mashed potato mixture, and line them up in the baking dish in rows of 3.
\nUsing a small scoop or spoon, create a dip in the center of each potato ball for the meatball to sit on top.
\nPlace the baked meatballs in the hole on top of the potato balls.
\nMake the Marinara Sauce
\nIn a large saucepan, heat the olive oil over medium heat and add the onions. Cook the onions for 5 minutes, until softened, and then add the garlic. Cook for an additional 60 seconds.
\nPour in the tomato sauce, and stir. Add the basil to the sauce and cook the sauce for 10 minutes.
\nAdd the salt, sugar, pepper, thyme, and oregano, and continue cooking for an additional 5 minutes.
\nPlace a scoop of sauce on top of each meatball, and top each mound with a slice of mozzarella cheese.
\nPlace the pan in the oven and bake for 10 minutes.
\nTurn on the broiler to 500\u00b0F, and move the casserole to the top rack. Broil until the cheese is lightly browned, about 3 \u2013 5 minutes. NOTE: Broiling is safest in metal baking pans. Glass and ceramic pans may break under high heat.
\nRemove and serve with your favorite side dish and bread.<\/p>\n

Notas<\/strong>
\nStorage: To store leftovers, place in an airtight container, and store in the refrigerator for up to 5 days.<\/p>\n

Nutrition<\/strong>
\nSERVING: 1, CALORIES: 766kcal, CARBOHYDRATES: 36g, PROTEIN: 49g, FAT: 47g, SATURATED FAT: 20g, POLYUNSATURATED FAT: 23g, TRANS FAT: 1g, CHOLESTEROL: 266mg, SODIUM: 2502mg, FIBER: 4g, SUGAR: 7g<\/p>\n\n

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