Mashed Potato Meatball Bake (Printable Version)
# What You'll Need:
→ Main Components
01 -
115 g mozzarella or cheddar cheese, shredded
02 -
355 ml brown gravy, use a store-bought one or make it yourself
03 -
950 ml mashed potatoes, leftovers work too or make a new batch
04 -
450 g meatballs, use frozen or ones you made
→ Seasonings and Garnishes
05 -
Some fresh parsley or green onions if you like, for the top
06 -
Black pepper, add as much as you want
07 -
A pinch of salt, whatever tastes good to you
# Steps to Follow:
01 -
Take it out of the oven, let it chill for a few minutes, then toss on green onions or parsley if you want. Dig in!
02 -
Slide it into the oven and leave it uncovered for about 25 to 30 minutes till the top is bubbly and golden brown.
03 -
Load up a generous layer of shredded cheese on top of the mashed potatoes.
04 -
Spread mashed potatoes over everything in the baking dish so the surface's all covered up nice and even.
05 -
Coat the meatballs by pouring the brown gravy on, then give it a gentle mix so every piece is sauced up.
06 -
Grease a baking dish lightly. Drop in your cooked meatballs and space them out across the bottom.
07 -
Set your oven to heat up to 190°C. Just make sure your rack is in the middle spot.
# Additional Tips:
01 -
Microwave leftover mashed potatoes a bit to make them simpler to spread.
02 -
You can stick it under the broiler for 2–3 minutes at the end for super crispy cheese.
03 -
If your meatballs are frozen, warm them through before you start building your dish.
04 -
Get everything ready in the baking dish up to a day early. Stick it in the fridge, but tack on 5–10 extra minutes to the bake if you're starting cold.
05 -
Use a good-sized deep baking dish, especially if you're going heavy on gravy or fun toppings, so nothing spills over.