Potatoes with Meatballs And Cheese

IngredientsFor the Meatballs1 lb (450 g) ground beef½ lb (225 g) ground pork (optional, or use all beef)1 small onion, finely grated3 cloves garlic, minced¼ cup breadcrumbs1 egg2 tablespoons chopped fresh parsley1 teaspoon paprika1 teaspoon Italian seasoning½ teaspoon black pepper1 teaspoon saltFor the Potatoes5–6 medium potatoes, peeled1 tablespoon olive oilSalt and black pepper, to tasteFor the Sauce1½ cups tomato sauce or marinara½ cup heavy cream1 teaspoon garlic powder½ teaspoon oreganoSalt and pepper, to tasteFor the Topping2 cups shredded mozzarella cheese¼ cup grated Parmesan cheeseFresh parsley, chopped (for garnish)InstructionsStep 1: Prepare the MeatballsIn a large mixing bowl, combine the ground beef, ground pork, grated onion, garlic, breadcrumbs, egg, parsley, paprika, Italian seasoning, salt, and pepper. Mix gently until just combined.Shape into golf ball-sized meatballs, about 16–18 in total.Step 2: Prepare the PotatoesSlice the peeled potatoes into ¼-inch (6 mm) thick rounds.Lightly toss the slices with olive oil, salt, and pepper.Step 3: Assemble the CasserolePreheat the oven to 375°F (190°C).Lightly grease a large round or oval baking dish.Arrange the potato slices and meatballs upright, alternating them around the dish until it is full, just as shown in the picture.Step 4: Add the SauceWhisk together the tomato sauce, heavy cream, garlic powder, oregano, salt, and pepper.Pour the sauce evenly over the meatballs and potatoes, allowing it to flow between the layers.Cover the baking dish tightly with foil.Step 5: BakeBake covered for 50–60 minutes, or until the potatoes are fork-tender and the meatballs are fully cooked.Remove the foil.Sprinkle the mozzarella and Parmesan evenly over the top.Return to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.For an extra golden top, broil for 2–3 minutes.Serving SuggestionsAllow the casserole to rest for 5–10 minutes before serving.Garnish with freshly chopped parsley and serve with:A crisp green saladGarlic breadSteamed vegetablesPickles for a tangy contrastTips for SuccessSlice the potatoes evenly so they cook at the same rate.Avoid overmixing the meatball mixture to keep the meatballs tender.Add sautéed onions, mushrooms, or bell peppers between the layers for extra flavor.Try cheddar, provolone, Monterey Jack, or Gruyère for a different cheesy finish.Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.Enjoy this hearty, cheesy casserole that’s loaded with juicy meatballs, tender potatoes, and gooey melted cheese—a comforting meal everyone will ask for again!