Meatball and Mashed Potato Bake

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A comforting casserole combining tender meatballs, creamy mashed potatoes, savory brown gravy, and melted cheese baked to bubbly perfection.

1 lb frozen or homemade meatballs, fully cooked

4 cups mashed potatoes (freshly made or leftovers)

1 ½ cups brown gravy (homemade or store-bought)

1 cup shredded mozzarella or cheddar cheese

Salt and pepper to taste

Optional: chopped parsley or green onions for garnish

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread the mashed potatoes evenly in the bottom of the prepared baking dish.
Place the fully cooked meatballs on top of the mashed potatoes.
Pour the brown gravy over the meatballs, ensuring they are well coated.
Sprinkle the shredded mozzarella or cheddar cheese evenly over the top.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped parsley or green onions, if desired. Serve hot.

Vegetarian option: Use plant-based meatballs and vegetable gravy.
Spicy variation: Add sliced jalapeños or hot sauce before baking.
Try different cheeses like cheddar, Monterey Jack, or pepper jack.
Add sautéed mushrooms, spinach, or peas into the mashed potatoes for extra nutrition.
Store leftovers in an airtight container in the fridge up to 3 days.
Freeze assembled casserole before baking for up to 2 months.
Reheat covered at 350°F (175°C) for 20-25 minutes.
Use gluten-free meatballs and gravy for a gluten-free version.
Instant mashed potatoes can be used if well-seasoned.
Prepare ahead by assembling and refrigerating up to 24 hours before baking.

Find it online: https://bitezly.com/meatball-and-mashed-potato-bake/