Go Back

Potato Meatball Casserole

A comforting layer of tender meatballs nestled between creamy potato slices, baked to golden perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 600 g 600 g ground beef You can substitute with ground turkey or chicken.
  • 2 pieces 2 eggs
  • to taste Salt
  • to taste Ground black pepper
  • 5 large 5 large potatoes (about 1.5 kg / 3.3 lbs) Peeled and sliced into rounds.
  • 1 tbsp 1 tbsp salt (for boiling water)
  • 1 piece 1 onion, finely chopped
  • 1 piece 1 carrot, coarsely grated
  • 2 cloves 2 cloves garlic, finely chopped
  • 1 bunch 1 bunch parsley, finely chopped (divided) Use half in meatball mixture and half for garnish.
  • 1 tsp 1 tsp Provençal herbs
  • 2 tbsp 2 tbsp ketchup or tomato paste
  • 40 g 40 g breadcrumbs
  • 3 pieces 3 eggs For the egg mixture.
  • 70 ml 70 ml cream
  • ½ tsp ½ tsp paprika
  • 200 g 200 g mozzarella, coarsely grated
Mushroom Salad
  • 150 g 150 g cherry tomatoes, halved
  • 1 piece 1 bell pepper, chopped
  • 1 handful Handful spring onions, chopped
  • to taste Butter (for frying) Use for frying mushrooms.
  • 150 g 150 g mushrooms, chopped
  • 2 tbsp 2 tbsp sour cream or Greek yogurt
  • 1 tsp 1 tsp grainy mustard
  • 1 clove 1 clove garlic, chopped
  • to taste Salt
  • to taste Ground black pepper

Method
 

Preparation of Meatballs
  1. In a large bowl, combine the ground beef, 2 eggs, salt, and black pepper. Mix well until fully combined.
  2. In a pan, heat some olive oil and a knob of butter over medium heat. Add the chopped onion and fry until golden.
  3. Add the grated carrot and chopped garlic, frying them together until softened. Season with salt and pepper. Remove the mixture from the heat and add it to the meat mixture.
  4. Stir in half of the chopped parsley, Provençal herbs, ketchup or tomato paste, and breadcrumbs. Mix thoroughly to combine all the ingredients.
Potato Preparation
  1. Peel and slice the potatoes into 5 mm rounds.
  2. Boil them in salted water (with 1 tablespoon of salt) for about 15-20 minutes, until just tender but still intact. Drain and set aside.
Assembling the Casserole
  1. Shape the meat mixture into small meatballs, about 2-3 cm in diameter.
  2. Line a round baking dish with parchment paper. Arrange the potato slices and meatballs alternately in a circular pattern, standing upright. Repeat the layers until the dish is full.
  3. In a separate bowl, whisk together 3 eggs, cream, salt, pepper, and paprika. Pour this mixture evenly over the arranged layers in the baking dish.
  4. Mix the grated mozzarella with the remaining parsley and sprinkle it generously over the top.
Baking
  1. Preheat your oven to 180°C (356°F). Bake the casserole for 40-45 minutes, or until it turns golden and bubbly.
Mushroom Salad Preparation
  1. While the casserole is baking, prepare the mushroom salad. In a pan, heat the butter and fry the chopped mushrooms until golden. Season with salt and pepper.
  2. In a bowl, mix the fried mushrooms with halved cherry tomatoes, chopped bell pepper, spring onions, sour cream (or yogurt), mustard, and garlic. Adjust the seasoning to taste.
Serving
  1. Let the casserole rest for 5 minutes before slicing and serving it with the refreshing mushroom salad.

Notes

Make ahead: Prepare the meat mixture and potato layers a day before and assemble them just before baking. Feel free to add other vegetables like spinach or zucchini for extra flavor. Experiment with different cheeses like cheddar or gouda for a unique twist.