Meatball & Mashed Potato Bake

Craving a wholesome, hearty dish that brings the family together around the dinner table? This Meatball & Mashed Potato Bake is a rich, comforting, and utterly satisfying meal that layers tender homemade meatballs, a herbed tomato sauce, and buttery mashed potatoes—finished with a golden, melty cheese topping.

It’s a true one-dish wonder: the meatballs are seared until juicy and simmered in a savoury tomato sauce, then nestled beneath fluffy mashed potatoes and topped with cheese before being baked to golden perfection. This bake is not only a crowd-pleaser but also incredibly make-ahead friendly, freezer-safe, and budget-conscious.

Perfect for cosy weeknights, casual entertaining, or Sunday night comfort cooking, this casserole will quickly become a go-to family favourite.

Ingredients: (Serves 6)

The meatballs:

• 500 g beef mince
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 egg
• 30 g breadcrumbs
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp (15 mL) olive oil (for cooking)

The sauce:

• 400 g canned diced tomatoes
• 2 tbsp (40 mL) tomato paste
• 1 garlic clove, minced
• 1 tsp sugar
• 1 tsp dried basil
• Salt and pepper, to taste

The mashed potatoes:

• 1.2 kg potatoes (about 6 medium), peeled and chopped
• 60 g unsalted butter
• 100 mL milk
• Salt and pepper, to taste

For the topping:

• 100 g grated cheddar or mozzarella cheese
• Optional: chopped parsley or chives, for garnish

Preparation:

1: Prepare the meatball mixture

In a large mixing bowl, combine the beef mince, grated onion, minced garlic, egg, breadcrumbs, oregano, and a generous seasoning of salt and pepper. Mix thoroughly with your hands until well combined.

Roll the mixture into small meatballs—about the size of a golf ball. You should get around 18–20 meatballs.

2: Brown the meatballs

Heat the olive oil in a large frying pan over medium-high heat. Working in batches, brown the meatballs on all sides. They don’t need to be cooked through—just seared for flavour. Set aside on a plate while you make the sauce.

3: Make the tomato sauce

In the same pan (don’t wipe it out—you want those browned bits!), add a touch more oil if needed, then sauté the garlic for 30 seconds. Stir in the tomato paste, diced tomatoes, sugar, basil, and season with salt and pepper.

Let it simmer gently for 8–10 minutes, allowing the sauce to thicken slightly. Return the meatballs to the pan and simmer for another 5–7 minutes, coating them well in the sauce. Set aside.

4: Boil and mash the potatoes

Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Drain thoroughly, then return to the pot. Add butter, milk, and season to taste. Mash until smooth and creamy.

5: Assemble the bake

Preheat your oven to 200°C (180°C fan-forced).

In a large ovenproof baking dish, spoon the meatballs and sauce into the base, spreading them out in an even layer.

Top with the mashed potatoes, spreading them gently over the meatballs to fully cover the sauce. Use the back of a spoon to create swirls or ridges for that rustic look.

Sprinkle the top evenly with the grated cheese.

6: Bake until golden

Place the dish in the oven and bake for 20–25 minutes, or until the top is lightly golden and the cheese is melted and bubbling.

7: Garnish and serve

Remove from the oven and let the bake sit for 5 minutes. Sprinkle with chopped parsley or chives, if using, and serve hot with a side salad or steamed vegetables.

Variation:

• Cheesy Mashed Twist: Stir an extra ½ cup of grated cheese into the mash for even more richness.
• Spicy Kick: Add ½ tsp of chilli flakes to the sauce for a little heat.
• Vegetable Boost: Add finely chopped spinach, zucchini or grated carrot into the meatball mixture.
• Pork & Beef Combo: Use a 50/50 blend of pork and beef mince for a juicier meatball.
• Shepherd’s Pie Style: Add cooked peas and carrots to the meatball sauce for a complete all-in-one dish.

Cooking Note:

This dish is best when the meatballs are just undercooked before baking—they’ll finish perfectly in the oven without drying out. Use starchy potatoes like Sebago or Desiree for a fluffier mash. For ultra-smooth texture, mash thoroughly and adjust butter and milk to your liking.

Serving Suggestions:

• Serve with steamed green beans, roasted carrots, or broccoli for a balanced meal.
• A light garden salad with vinaigrette helps cut through the richness.
• Pair with crusty bread or garlic toast for mopping up the sauce.
• Add a splash of gravy over the top if you’re feeling extra indulgent!

Tips:

• For easy clean-up, line your baking dish with baking paper.
• To make ahead, assemble the full dish and refrigerate for up to 24 hours before baking.
• Leftovers reheat well and make a great lunch the next day.
• You can freeze the whole dish or leftovers—wrap tightly and label for up to 2 months.

Time Overview

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes

Nutritional Information (per serving):

• Calories: ~490 kcal
• Protein: ~26 g
• Sodium: ~430 mg

Note: Nutritional values are approximate and depend on brands and portion size.

FAQs

Q: Can I make this bake ahead of time?

Yes! Assemble and refrigerate the unbaked dish up to a day ahead. When ready to cook, bake straight from the fridge, adding 5 extra minutes to the baking time.

Q: Can I use pre-made or frozen meatballs?

Definitely. Just defrost and brown them slightly before continuing with the sauce and bake steps.

Q: What kind of cheese is best?

Cheddar gives a sharp richness, mozzarella adds gooeyness. Use your favourite—or a blend!

Q: Can I make this gluten-free?

Yes. Use gluten-free breadcrumbs and ensure all other ingredients (like tomato paste) are certified gluten-free.

Q: Can I freeze this dish?

Absolutely. Freeze in portions or as a whole bake once fully cooled. Reheat covered in foil until hot throughout.

Conclusion

This Meatball & Mashed Potato Bake is the very definition of comfort food—tender, flavour-packed meatballs in a herbed tomato sauce, topped with creamy mash and golden, melted cheese. It’s a dish that brings warmth to any table and satisfies appetites big and small.

With simple ingredients and hearty flavours, it’s perfect for family dinners, cosy nights in, or batch cooking for the week ahead. Whether served fresh from the oven or reheated the next day, this bake is guaranteed to hit the spot.

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