Cheesy Meatball Potato Bake Recipe

If you’re craving a hearty, comforting dish that makes the whole house smell amazing and leaves everyone asking for seconds, you’re going to love this Cheesy Meatball Potato Bake Recipe. I absolutely love how this recipe combines juicy, flavorful meatballs with tender Yukon Gold potatoes, all smothered in rich tomato and creamy bechamel sauces topped with melty mozzarella. Trust me, once you try this, it’ll become one of your go-to family favorites!

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Ingredients You’ll Need

This Cheesy Meatball Potato Bake Recipe

• Lean Ground Beef: I use 90/10 for the best balance of flavor and moisture without too much fat.
• Sweet Yellow Onion: Finely chopped to melt into the meatballs, adding subtle sweetness.
• Panko Bread Crumbs: Keeps the meatballs light and tender; use plain for a neutral base.
• Egg: Acts as a binder so meatballs don’t fall apart during baking.
• Italian Seasoning: A simple blend that adds herby warmth without overpowering the dish.
• Kosher Salt and Fresh Cracked Black Pepper: Essential to bring out all the flavors.
• Fresh Parsley: Adds a fresh pop of color and brightness both inside and as garnish.
• Yukon Gold Potatoes: Creamy, tender when cooked, and my favorite for any potato bake.
• Crushed Tomatoes: For a fresh, tangy sauce that complements the meatballs beautifully.
• Salted Butter and All-Purpose Flour: The base for the smooth, velvety bechamel sauce.
• Whole Milk: Warmed before adding to ensure the bechamel comes out silky with no lumps.
• Ground Nutmeg: Just a pinch in the cream sauce gives it an incredible subtle warmth.
• Fresh Mozzarella Cheese: Melts perfectly over the bake for that irresistible gooey topping.

Variations

I love how flexible this Cheesy Meatball Potato Bake Recipe is. Over time, I’ve played with the meat and seasoning combinations to fit what we have on hand or to suit dietary preferences—you can easily make it your own!

• Meat Swap: I’ve tried ground turkey and chicken for a lighter version; just reduce panko slightly or add an extra egg to keep the meatballs tender.
• Potato Choices: Russets work too but yield a fluffier texture; sweet potatoes add a lovely natural sweetness if you want a twist.
• Spice it Up: Add a teaspoon of smoked paprika or red pepper flakes into the meatballs if you like a little heat.
• Cheese Varieties: Experiment with provolone or fontina instead of mozzarella for different gooey textures and flavors.

How to Make Cheesy Meatball Potato Bake Recipe

Step 1: Mix Up Your Meatball Magic

Start by combining your lean ground beef, finely chopped sweet yellow onion, panko bread crumbs, beaten egg, Italian seasoning, kosher salt, freshly chopped parsley, and cracked black pepper in a mixing bowl. I usually use my hands here because I find it helps me blend everything evenly—just grab some disposable nitrile gloves for safety and cleanliness! Mix until just combined; don’t overwork the meat or the meatballs can get tough.

Step 2: Form and Bake Your Meatballs

Use a 1 ½ tablespoon scoop or your hands to roll the mixture into uniform balls—this ensures even cooking. Place them spaced about 2 inches apart on a parchment-lined baking sheet. You should get 22-23 meatballs. Pop them in the oven at 375°F (190°C) for about 15 minutes. Meanwhile, you can prep your potatoes and sauces.

Step 3: Prepare Your Comforting Potatoes

I like to boil my Yukon Gold potatoes whole with skins on—it saves time and the skins add great texture. Boil for about 15-20 minutes until tender, then run under cold water to stop cooking. This makes slicing easier and prevents mushiness later. Slice them about ⅛ inch thick. Keep the ends in case you need to fill gaps when assembling.

Step 4: Whip up the Tomato and Bechamel Sauces

For the tomato sauce, simply stir together crushed tomatoes, Italian seasoning, kosher salt, and cracked black pepper in a bowl. It’s quick but adds freshness and a touch of acidity.

For the bechamel cream sauce, melt salted butter over medium-high heat, then whisk in the flour continuously to cook out the raw taste (about 1-1½ minutes). Gradually add warmed whole milk, whisking constantly, until the sauce thickens to a gravy-like consistency. Finish by whisking in kosher salt, cracked black pepper, and just a pinch of nutmeg—this little secret adds so much depth!

Step 5: Assemble Like a Pro

Choose your favorite 9-10 inch cast iron skillet, 9×9 baking dish, or casserole pan and spray generously with nonstick cooking spray. Layer the bottom and sides with a single layer of sliced potatoes. Arrange the baked meatballs in a shrinking circle toward the center, kind of like a bullseye, then fill the gaps with the remaining potato slices creating a cozy meatball and potato fortress.

Step 6: Layer Sauces and Cheese, Then Bake

Spoon all the tomato sauce over the meatballs, then drizzle the bechamel cream sauce on top. Give the cream sauce a good stir before spooning so it’s evenly smooth. Finish with a generous sprinkle of freshly shredded mozzarella cheese. Pop it into the oven at 375°F (190°C) for about 45 minutes until the top is beautifully golden and bubbly.

Step 7: Rest and Garnish

Once out of the oven, resist the urge to dig in immediately—let the bake rest for 10-15 minutes. This step allows the potatoes to soak in all those delicious juices and the flavors to meld perfectly. Sprinkle the dish with the remaining fresh chopped parsley for a pop of color and freshness before serving.

How to Serve Cheesy Meatball Potato Bake Recipe

Garnishes

I’m a big fan of fresh parsley sprinkled right before serving—it adds a fresh, bright note that cuts through the richness. If you want to jazz it up a bit, a few red pepper flakes or a drizzle of good olive oil works wonders too.

Side Dishes

This bake is quite filling on its own, but I love pairing it with a crisp green salad or some steamed green beans to bring a little balance. Garlic bread or a crusty baguette is also fantastic to soak up extra sauce.

Creative Ways to Present

For special occasions, I’ve served this dish in individual ramekins for a fun personal presentation. It’s also beautiful topped with a sprinkle of parmesan and a handful of microgreens instead of parsley for a restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

When you have leftovers—and you almost always will!—cover them tightly and store in the fridge for up to 3 days. I like to keep mine in the original baking dish if it’s oven-safe to save on dishes.

Freezing

This recipe freezes beautifully. Just let it cool completely, cover well with foil and a layer of plastic wrap, and freeze for up to 1 month. Thaw it overnight in the fridge before reheating for best results.

Reheating

I reheat leftovers covered in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. This keeps the potatoes from drying out and brings the cheese back to melty perfection. You can also microwave smaller portions but cover them to avoid drying.

FAQs

Final Thoughts

This Cheesy Meatball Potato Bake Recipe holds a special place in my heart. It’s one of those recipes that bring everyone together—simple to make yet so satisfying and cozy. Whether it’s a weeknight dinner or a weekend gathering, I know this bake will impress and comfort every single time. I can’t wait for you to try it and hear how much your family goes crazy for it, just like mine does!

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