Creamy Potato & Meatball Bake: The Ultimate Comfort Food Casserole
If you’re craving a dish that combines creamy indulgence, hearty flavor, and minimal fuss, this Creamy Potato & Meatball Bake might just become your new go-to. It’s the kind of meal that feels like a warm hug—rich, satisfying, and perfect for feeding a hungry family or prepping for a busy week.
Tender meatballs nestle into layers of thinly sliced potatoes, all smothered in a silky, seasoned cream sauce and baked until golden and bubbling. It’s part casserole, part Swedish meatball homage, and 100% comfort food heaven.
Why You’ll Love This Recipe:
One-dish dinner with all your favorite elements: meat, potatoes, and creamy sauce
Easy to assemble with simple ingredients
Perfect for meal prep—it reheats beautifully
Customizable: Swap meat types, add veggies, or spice up the sauce
Ingredients:
For the Meatballs:
1 lb ground beef (or pork/turkey)
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried Italian herbs (optional)
For the Bake:
4 medium Yukon Gold or russet potatoes, thinly sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk or half-and-half
1/2 cup sour cream (for extra creaminess)
1 cup shredded mozzarella or Swiss cheese
1/4 tsp nutmeg (optional)
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Make the Meatballs:
Preheat oven to 375°F (190°C). In a bowl, combine ground meat, breadcrumbs, egg, garlic, Parmesan, salt, pepper, and herbs. Mix well and form into small meatballs (about 1 inch). Set aside.
2. Prepare the Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to create a roux. Gradually whisk in milk, stirring until smooth and thickened. Stir in sour cream, cheese, nutmeg, salt, and pepper. Remove from heat once fully melted and creamy.
3. Assemble the Bake:
Grease a large baking dish. Layer half the sliced potatoes in the bottom. Pour a third of the sauce over the potatoes. Add the uncooked meatballs in an even layer, then cover with remaining potatoes and the rest of the sauce.
4. Bake It:
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15–20 minutes, or until the top is golden, the sauce is bubbling, and the potatoes are fork-tender.
5. Garnish & Serve:
Let rest for 5–10 minutes before serving. Garnish with chopped parsley and a sprinkle of cheese, if desired.
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