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Meatball Potato Casserole

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A comforting meatball potato casserole with spinach. The main dish, potato and vegetable sides all in one pot!

 

Potato Spinach Casserole with Meatballs

 

This meatball potato casserole consists of one layer of potatoes, one of spinach, meatballs and cheese: all combined into one dish. What could you want more?

 

white casserole dish with meatballs and cheese

 

Easy to make and rather quick considering all the different layers, but actually, there is not that much you have to do. A simple dish that requires no special cooking skills, a dish that would please your entire family, and the kids most of all.

I mean, meatballs and potatoes, they will definitely make up for the use of spinach, in case your children are not crazy about it.

And if dishes with meatballs included are your thing (definitely my thing), have a look at this turkey meatball casserole, these meatballs in tomato sauce or this meatball stew with sauerkraut.

 

plate with potatoes and meatballs baked in the oven

 

What do you need?

Potatoes:

  • Best to use are semi-waxy or waxy potatoes, they will keep their shape in the bake.

Spinach:

  • Either fresh or frozen spinach.
  • You will need about 900 g/ 2 lb fresh spinach, there will be slightly less left after you remove the stalks.
  • Use mature spinach, baby spinach is not suitable for making this potato spinach casserole.
  • Frozen spinach can be used instead, in this case, you will need about 400 g/ 14 oz.
  • Defrost before using and squeeze slightly to remove excess water.

Ground meat:

  • I used lean ground beef, but ground pork or a mixture of ground pork and beef would be perfect as well.
  • Or use ground turkey for a really lean dish.

Cheese:

  • I often use Gouda or Cheddar for this kind of casserole dish or bake.
  • However, feel free to use any kind of cheese you would normally use for making casseroles.

 

Spinach Meatball Potato Casserole

 

How to make meatball potato casserole?

Cook the potatoes:

  • Let get cool slightly while you prepare the rest of the ingredients.
  • Peel and slice them into rather thick slices. Set aside.
  • While the potatoes cook, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with baking paper. Butter a casserole dish.
  • Start making the meatballs.

Make the meatballs:

  • In a bowl mix together the ground meat, dry breadcrumbs, 2 grated garlic cloves, egg, mustard, sweet paprika, salt, and pepper to taste.
  • Form about 20-25 meatballs, place them on the prepared baking tray and bake in the oven for about 12-14 minutes, they should not be raw in the middle anymore, but still remain soft and juicy, they will be cooked longer in the casserole dish itself.

Prepare the spinach:

  • Remove the stalks from the fresh spinach and chop it very roughly.
  • Heat the oil in a large pan, add the spinach and let it wilt shortly.
  • Add the vegetable broth and the remaining 4 cloves of finely sliced garlic and continue cooking for another 5 minutes, stirring from time to time, or until the spinach is cooked and most of the liquid has cooked down.
  • Stir in the crème fraiche or sour cream. Adjust the taste generously with salt, pepper and nutmeg.
  • If using frozen spinach, let thaw, squeeze a little to remove the excess water and place in the pan.
  • Add the vegetable broth and garlic and cook for about 5 minutes, stirring until most of the liquid has cooked down.
  • Stir in the dairy and adjust the taste as recommended above.

Assemble the casserole:

  • Place the sliced potatoes in the prepared dish.
  • Add the spinach on top.
  • Arrange the meatballs over the spinach.
  • Sprinkle with grated cheese.
  • Bake for about 35-40 minutes or until golden brown.

How to serve?

 

More hearty casseroles?

Chicken Asparagus Pasta Bake – A delicious chicken asparagus pasta bake, light yet comforting.

Crescent Roll Breakfast Casserole – With eggs, bacon and cheese. A crowd-pleasing dish perfect for brunch or breakfast. 

Baked Cabbage and Potatoes – Savoy Cabbage Recipes – Sauteed savoy cabbage with bacon topped with cheesy mashed potatoes and baked in the oven.

Low-Carb Zucchini Lasagna – A hearty low-carb zucchini lasagna using zucchini slices instead of noodles. 

Chicken and Bacon Pasta Bake – Creamy chicken and bacon pasta bake with cheese and sour cream, this pasta bake has the potential to become a family favorite.  

 

Pin it for later!

 

potato bake with ground beef and spinach

 

serving spinach potato bake with meatballs on a plate

Meatball Potato Casserole

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

A comforting meatball potato casserole with spinach. The main dish, potato, and vegetable sides all in one pot!

Ingredients

  • 600 g/ 1.3 lb potatoes
  • 500 g/ 1.1 lb lean ground beef (See note 1)
  • 3 tablespoons dried breadcrumbs
  • 1 heaped teaspoon Dijon mustard
  • 1 egg
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped parsley
  • some nutmeg
  • 1 tablespoon vegetable oil
  • 900 g/ 2 lb fresh spinach or about 400 g/ 14 oz frozen spinach (thawed)
  • 6 garlic cloves, separated
  • 200 ml/ 6.7 fl.oz/ ¾ cup vegetable broth
  • 2 heaped tablespoons crème fraiche or sour cream
  • fine sea salt and pepper
  • 150 g/ 5.3 oz/ 1 ½ cup grated cheese (See note 2)

Instructions

  1. Start cooking the potatoes in salted water. Let cool slightly while you prepare the rest of the ingredients.
  2. While the potatoes cook, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with baking paper. Butter a casserole dish. Prepare the meatballs.



Meatballs:

  1. In a bowl mix together the ground meat, dried breadcrumbs, egg, mustard, sweet paprika. Grate two of the garlic cloves, add to the meat together with salt and pepper to taste.
  2. Form about 20-25 meatballs, place them on the prepared baking tray and bake in the oven for about 12-14 minutes, they should not be raw in the middle anymore, but still remain soft and juicy, they will be cooked longer in the casserole dish itself.



Spinach:

  1. Remove the stalks of the spinach and chop it very roughly. Heat the oil in a large pan, add the spinach and let it wilt shortly. Add the vegetable broth and the remaining 4 cloves of finely sliced garlic and continue cooking for another 5 minutes, stirring from time to time, or until the spinach is cooked and most of the liquid has cooked down.
  2. Stir in the crème fraiche or sour cream. Adjust the taste generously with salt, pepper and nutmeg.
  3. If using frozen spinach, it should be thawed and squeezed slightly to remove the excess water.
  4. Place in the pan together with the broth and garlic. Cook for about 5 minutes, stirring from time to time, or until the spinach is cooked and most of the liquid has cooked down.
  5. Add the dairy and spices as instructed above.



Assemble:

  1. Peel and thickly slice the potatoes. Place them in the prepared casserole dish, add the spinach on top, arrange the meatballs over the spinach, and sprinkle everything with the freshly grated cheese.
  2. Bake for about 35-40 minutes or until golden brown. Serve as suggested above.

Notes

  1. A mixture of beef and pork can be used instead.
  2. Any grated cheese you like to use for casserole. I often use Gouda or Cheddar.
Nutrition Information:
Yield: 6 Serving Size: 1/6 of the casserole
Amount Per Serving: Calories: 495Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 136mgSodium: 710mgCarbohydrates: 32gFiber: 6gSugar: 3gProtein: 38g

Nutrition information isn’t always accurate.

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