Cheese and meatballs with potatoes. I make this every week, it’s so delicious!

That sounds like a truly comforting and satisfying meal—the kind of dish that becomes a beloved weekly tradition! Meatballs baked with potatoes and topped with melted cheese is a fantastic combination, offering great flavor and a wonderful, hearty texture.

It’s clear why you make this every week!

Here is a recipe that captures the essence of that hearty, savory dish, optimized for maximum flavor and ease:

🥔 Meatballs, Potatoes, and Melted Cheese Bake

This recipe is perfect for $4$ to $6$ servings and is ideal for a $9 \times 13 \text{ inch}$ ($23 \times 33 \text{ cm}$) casserole dish.

I. Ingredients

Component	Quantity	Notes
Potatoes	$1 \text{ kg}$ ($\sim 6-8 \text{ medium}$)	Peeled and sliced thinly (about $3 \text{ mm}$).
Ground Meat (Meatballs)	$500 \text{ g}$ ($\sim 1 \text{ lb}$)	A mix of beef and pork is best for flavor.
Onion	$\frac{1}{2} \text{ small}$	Finely grated or minced, for the meatballs.
Egg	$1 \text{ large}$	For binding the meatballs.
Breadcrumbs (or bread soaked in milk)	$50 \text{ g}$ ($\sim \frac{1}{2} \text{ cup}$)
Seasoning for Meatballs	$1 \text{ tsp}$ Salt, $\frac{1}{2} \text{ tsp}$ Pepper, $1 \text{ tsp}$ Dried Herbs (Oregano/Basil)
Cheese Topping	$200 \text{ g}$ ($\sim 2 \text{ cups}$)	Grated mozzarella, cheddar, or Gruyère.
Cream/Sauce Base	$240 \text{ ml}$ ($\sim 1 \text{ cup}$)	Heavy cream, light cream, or tomato sauce (see note).
Garlic	$2 \text{ cloves}$	Minced, for the potatoes.
Olive Oil	$2 \text{ tbsp}$

II. Instructions

1. Prepare Meatballs and Potatoes

1. Prep Meatballs: In a bowl, combine the ground meat, grated onion, egg, breadcrumbs, and seasonings. Mix gently but thoroughly. Form the mixture into small, uniform meatballs (about $3 \text{ cm}$ in diameter).
2. Prep Potatoes: Preheat oven to $200^\circ\text{C}$ ($400^\circ\text{F}$). Slice the potatoes thinly and toss them in a bowl with $1 \text{ tbsp}$ olive oil, minced garlic, salt, and pepper.
3. Brown Meatballs (Optional but Recommended): Quickly brown the meatballs in a frying pan for $2 \text{ minutes}$ per side. This adds depth of flavor and helps them hold their shape. Drain any excess fat.

2. Assemble the Bake

1. Base Layer: Arrange about half of the sliced, seasoned potatoes in an even layer across the bottom of the prepared casserole dish.
2. Meatball Layer: Distribute the browned meatballs (or raw, if you skipped browning) evenly over the potato base.
3. Top Layer: Cover the meatballs with the remaining seasoned potatoes.
4. Add Liquid: Pour the cream (or tomato sauce) evenly over the potatoes. Note: The liquid helps steam the potatoes and keeps the dish moist.

3. Bake and Finish

1. First Bake: Cover the dish tightly with aluminum foil. Bake for $45 \text{ to } 55 \text{ minutes}$, or until the potatoes are tender when pierced with a fork.
2. Add Cheese: Remove the foil. Sprinkle the grated cheese evenly over the top layer of potatoes.
3. Final Bake: Return the dish to the oven (uncovered) for $10 \text{ to } 15 \text{ minutes}$, until the cheese is melted, golden, and bubbly.
4. Rest and Serve: Let the casserole rest for $5 \text{ to } 10 \text{ minutes}$ before serving. Garnish with fresh parsley.

That sounds like a truly perfect, soul-warming meal!

Would you like a suggestion for a light, crisp salad that would pair well with this rich, hearty bake?