Juicy Meatballs and Cheese (Ready-to-Print Version)
Tender meatballs baked over creamy mashed potatoes with melted mozzarella and fresh parsley.
# What You’ll Need:
→ Meatballs
01 -
1 recipe Italian meatballs with marinara sauce
→ Mashed Potatoes
02 -
1 recipe mashed potatoes
→ Cheese
03 -
2 cups shredded mozzarella cheese
→ Herbs
04 -
2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 -
Prepare the mashed potatoes and Italian meatballs with marinara sauce according to their respective recipes.
02 -
Preheat the oven to 350°F.
03 -
Lightly spray a 9x13-inch casserole dish or equivalent baking vessel with cooking spray.
04 -
Layer the prepared mashed potatoes evenly on the bottom of the dish, then arrange the meatballs with sauce uniformly on top.
05 -
Place the assembled dish in the oven and bake for 20 minutes to heat through.
06 -
Sprinkle shredded mozzarella cheese evenly over the meatballs, then bake for an additional 10 minutes or until the cheese melts and begins to brown.
07 -
Remove from oven, garnish with chopped fresh parsley, and serve warm.
# Handy Tips:
01 -
This dish can be assembled ahead and refrigerated covered with aluminum foil for up to 24 hours before baking. Leftovers store well refrigerated for 3 to 5 days or frozen for up to 10 months.
02 -
Alternative sauces like Alfredo or béchamel can be used in place of marinara for variation.