Recipe Background
Everything about this Homemade Meatball Bake is actually homemade. Yes, that includes the juicy, savory, beefy meatballs with a hint of parmesan and the buttery, creamy, fluffy mashed potatoes. And yes, even the extra vibrant tomato sauce! Okay, you probably didn't make the mozzarella cheese that you're going to smother on top... but you technically could! Either way, this Homemade Meatball Bake conjures up the comforts of home in each slice!
Everything about this Homemade Meatball Bake is actually homemade. Yes, that includes the juicy, savory, beefy meatballs with a hint of parmesan and the buttery, creamy, fluffy mashed potatoes. And yes, even the extra vibrant tomato sauce! Okay, you probably didn't make the mozzarella cheese that you're going to smother on top... but you technically could! Either way, this Homemade Meatball Bake conjures up the comforts of home in each slice!
Ingredients
For the meatballs:
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 cup parmesan cheese grated
- 1/4 cup milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder optional
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
For the sauce:
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 1/2 cups tomato sauce
- 1 tablespoon sugar
- 1/2 cup beef broth or red wine
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
For the mashed potatoes:
- 4 pounds potatoes peeled and cut into cubes
- 1 teaspoon salt plus more, to taste
- 4 tablespoons butter room temperature
- 1 cup half-and-half cream or milk
- 1/2 teaspoon white pepper
For the bake:
- 2 cups mozzarella cheese shredded
- 2 tablespoons fresh parsley chopped
Directions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Coat a 9x13-inch casserole dish with cooking spray.
- In a large bowl, mix the ground beef, the breadcrumbs, the egg, the parmesan, the milk, the paprika, the chili powder, 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the basil together until everything is well-incorporated.
- Form the meat mixture into small 1-inch balls.
- Place the meatballs on the prepared baking sheet and bake for 20 minutes.
- Melt 2 tablespoons of the butter in a large saucepan over medium heat.
- Add the onion to the butter and sauté until it is translucent, about 3 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the tomato sauce, the sugar, the beef broth, 1/4 teaspoon of the salt, and the remaining black pepper to the onion mixture.
- Add the meatballs to the saucepan and toss them to fully coat in the sauce.
- Bring the meatball mixture to a boil.
- Reduce the heat to low and simmer the meatball mixture for 30 minutes, stirring occasionally.
- While the meatballs simmer, place the potatoes into a large pot and fill it with cold water until they are covered.
- Add the remaining 1 teaspoon of the salt to the water and stir.
- Bring the potatoes to a boil over high heat.
- Reduce the heat to a medium and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and add them to the bowl of a stand mixer.
- Mix the potatoes using the whisk attachment on medium speed until mashed.
- Add the remaining butter, the half-and-half, the extra salt, and the white pepper to the potatoes and mix until smooth and fluffy.
- Taste the potatoes for seasoning and adjust accordingly.
- Lower the oven heat to 350 degrees F.
- Layer the mashed potatoes into the bottom of the prepared casserole dish.
- Arrange the meatballs and the sauce evenly over the mashed potatoes.
- Bake until everything is heated through, about 20 minutes.
- Sprinkle the bake with the mozzarella cheese and bake until the cheese has melted and starts to brown, about 5-10 minutes.
- Garnish the bake with the parsley and serve warm.
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