Can I make meatball and mashed potato bake ahead of time?

Absolutely. This dish is ideal for prepping ahead. Assemble everything, cover the tray, and store it in the fridge for up to 48 hours. When you're ready, bake it straight from the fridge, adding about 5 extra minutes to your baking time. It's a go-to for busy weeks or hosting dinner without stress.

What type of meatballs are best for this casserole?

Homemade meatballs made with beef, onion, garlic, and breadcrumbs give the richest flavor and best texture. However, store-bought frozen meatballs can work in a pinch—just be sure to simmer them briefly in the sauce to help them absorb flavor. Looking for variation? Try turkey or even chicken meatballs for a lighter twist, just like the profile in our One Pot Creamy Beef and Garlic Butter Pasta.

Should I use fresh or leftover mashed potatoes?

Both work perfectly! If you're using leftovers, you may need to stir in a splash of milk or butter to bring them back to that creamy, spreadable consistency. In fact, using leftovers helps reduce food waste while making prep even faster.

Can I freeze meatball and mashed potato bake?

Yes—this recipe is very freezer-friendly. Freeze the entire unbaked dish for up to 3 months. When you're ready to serve, bake directly from frozen at 180°C until hot and bubbling (about 40–45 minutes). Cover with foil halfway through to avoid over-browning.

What vegetables can I add to the casserole?

You can stir in steamed or frozen vegetables such as peas, corn, spinach, or finely chopped carrots into the sauce layer. For a more rustic twist, add roasted bell peppers or mushrooms. These additions boost nutrients without compromising flavor—much like the balance found in our Turmeric Chickpea Rice Bowl.

Meatball and Mashed Potato Bake An Easy & Hearty Recipe

Name: Meatball and Mashed Potato Bake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 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 olive oil; 400 g canned diced tomatoes; 2 tbsp tomato paste; 1 garlic clove, minced; 1 tsp sugar; 1 tsp dried basil; 1.2 kg potatoes, peeled and chopped; 60 g unsalted butter; 100 mL milk; 100 g grated cheddar or mozzarella cheese; Chopped parsley or chives (optional)

Description

A hearty meatball and mashed potato bake layered with savory tomato sauce and golden cheese – comfort food made simple and protein-rich.

Ingredients

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 olive oil

400 g canned diced tomatoes

2 tbsp tomato paste

1 garlic clove, minced

1 tsp sugar

1 tsp dried basil

1.2 kg potatoes, peeled and chopped

60 g butter

100 mL milk

100 g cheddar or mozzarella cheese

Chopped parsley or chives (optional)

Instructions

1. Mix beef, onion, garlic, egg, breadcrumbs, oregano, salt and pepper.

2. Roll into 18–20 meatballs.

3. Brown meatballs in a skillet with olive oil.

4. In same pan, sauté garlic, add tomato paste, tomatoes, sugar, basil, salt and pepper.

5. Simmer sauce for 10 minutes, then add meatballs and simmer 5–7 minutes.

6. Boil potatoes until fork-tender, drain, mash with butter, milk, salt and pepper.

7. Preheat oven to 200°C.

8. Layer meatballs and sauce in baking dish.

9. Spread mashed potatoes on top, create swirls with spoon.

10. Sprinkle with cheese.

11. Bake for 20–25 minutes until golden.

12. Let rest 5 minutes, garnish, and serve.

Notes

Can be made ahead and stored in fridge for 2 days before baking.

Freezes well for up to 3 months.

Use leftover mashed potatoes or swap beef for turkey.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 4g
Sodium: 520mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 105mg