Loaded Mashed Potato and Meatball Casserole

Instructions

Make the Meatballs

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with nonstick spray.
2. In a large bowl, combine all meatball ingredients. Mix gently until just combined.
3. Use a large ice cream scoop to divide mixture into 12 portions and roll into balls.
4. Place on baking sheet and bake for 28–30 minutes, until cooked through. Set aside.

Make the Loaded Mashed Potatoes

1. Spray a 9×13-inch baking dish with nonstick spray.
2. In a large bowl, mix all mashed potato ingredients until well combined.
3. Scoop 12 large mounds of mashed potatoes into the dish (4 rows of 3).
4. Make a well in the center of each scoop and place one baked meatball on top.

Make the Marinara Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add onion and cook for 5 minutes until softened. Add garlic and cook 1 minute more.
3. Stir in tomato sauce and basil. Simmer 10 minutes.
4. Add salt, sugar, pepper, thyme, and oregano. Cook 5 more minutes.

Assemble & Bake

1. Spoon marinara sauce over each meatball.
2. Top each with a slice of mozzarella cheese.
3. Bake at 350°F for 10 minutes until cheese melts.
4. Turn broiler to 500°F, move dish to top rack, and broil 3–5 minutes until cheese is lightly golden (watch closely).

Serve hot with crusty bread or a fresh salad.

Tips & Variations

• Shortcut options: Use frozen meatballs, jarred marinara, or store-bought mashed potatoes.
• Protein swaps: Beef, pork, turkey, or chicken all work well.
• Cheese options: Try provolone, muenster, or mild cheddar.
• Freezer-friendly: Freeze up to 3 months; thaw overnight before reheating.

Storage