Ingredients
- Ground beef: 1 pound
- Russet potatoes: 2 pounds, peeled and cubed
- Shredded cheddar cheese: 2 cups
- Onion: 1 medium, chopped
- Tomato sauce: 24 ounces
- Italian breadcrumbs: 1/2 cup
- Egg: 1 large
- Garlic powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, salt, and pepper. Mix well and form into small meatballs.
- Step 2: In a large skillet over medium heat, brown the meatballs on all sides. Remove meatballs from skillet and set aside.
- Step 3: In the same skillet, sauté the chopped onion until softened. Add tomato sauce and simmer for 5 minutes.
- Step 4: In a 9×13 inch baking dish, spread half of the tomato sauce mixture. Layer the cubed potatoes over the sauce, then top with the browned meatballs. Pour the remaining tomato sauce over the meatballs and potatoes.
- Step 5: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle shredded cheddar cheese over the top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but be aware the potatoes may absorb some sauce.
- Reheat individual portions in the microwave or bake in a preheated oven until heated through.
- Serve with a dollop of sour cream or a sprinkle of fresh parsley to brighten the flavors.
- For extra flavor, toss the cubed potatoes with olive oil, salt, pepper, and a pinch of dried oregano before layering them in the baking dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American