An incredibly delicious, made-from-scratch Meatball Casserole with creamy mashed potatoes. This casserole is the ultimate crowd-pleaser - juicy meatballs with a homemade marinara sauce over creamy mashed potatoes with lots of cheesy goodness!
Prepare mashed potatoes and meatballs: Prepare mashed potatoes as specified in my recipe here. Prepare Italian meatballs including sauce as specified in my recipe here.
Prep oven: Preheat the oven to 350°F.
Prepare casserole dish: Spray a 9x13-inch casserole dish with a bit of cooking spray (I used my Le Creuset Braiser, link under equipment).
Assemble casserole: Layer the mashed potatoes in the bottom of your casserole dish. Arrange the meatballs on top of the mashed potatoes evenly.
Bake: Transfer the casserole dish to the oven and bake for 20 minutes or until heated through. Sprinkle with mozzarella cheese evenly over the meatballs and bake for another 10 minutes or until the cheese has melted and starts to brown.
This meatball casserole is great for making ahead. Simply assemble it as instructed. Make sure to cover it well with aluminum foil. Allow it to defrost for 24 hours in the fridge before baking as instructed.
Get creative! Don't like marinara sauce? Use your favorite! A great Alfredo sauce or bechamel sauce would be wonderful in this casserole.
Store leftover casserole in an airtight container in the refrigerator for 3 to 5 days.
You can also freeze this meatball casserole in an airtight container or freezer bag for up to 10 months.