Where Is My Spoon Recipes Main Dish Beef, Pork and Lamb Meatball Potato Casserole

Meatball Potato Casserole

by Adina 23/04/2020 12 comments

meatball potato casserole with cheese and parsley in a white oven dish
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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.

12 comments
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12 comments

Sissi 20/04/2017 - 11:02

It looks like a perfect family weekday meal! And I bet it is good reheated too…
I think my grandmother was like that too… she never changed her dishes and even if she was happy to discover new food at other people’s houses, she would never make anything new herself.

Reply
Dawn - Girl Heart Food 20/04/2017 - 12:53

Your grandmother definitely seems quite traditional! Too funny about the sarmale recipe story!! If I make a recipe, like you, I’m not too particular of replicating exactly the same way the next time I make it. If I don’t have an ingredient, I have no problem using a substitute or leaving it out; I guess that’s one way of discovering new things, right? Plus, you kinda have to be a bit flexible in the kitchen, right? Use what you got, I say. This recipe looks delicious!! You can’t go wrong with spinach, meatballs and a whole bunch of cheese if you ask me. And, then carby potatoes? I would have a hard time turning this one down ๐Ÿ™‚

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Cheyanne @ No Spoon Necessary 20/04/2017 - 15:33

Oh goodness, now THIS is how you casserole!!! Spinach, meatballs, potato and cheese ALL in one pan?! GIMME THAT! I could seriously eat this daily, girlfriend! Looks amazing! Cheers! <3

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GiGi 20/04/2017 - 17:23

Mmmmmm beef! I am so craving beeffffff right now!

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Chris Scheuer 21/04/2017 - 16:39

Your grandmother sounds like she was quite a character and you have so many fun memories of her. I love that, although you definitely got her gene for cooking, you’re willing to try so many new and interesting things! This dish looks wonderful.

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Anu - My Ginger Garlic Kitchen 21/04/2017 - 19:55

Oh wow! Your grandmother sounded like mine. Love how dreamy and delicious this spinach meatball potato casserole looks and sounds. This would surely make a lovely weekend meal.

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grace 24/04/2017 - 19:00

i was surprised to see potatoes in this casserole, but it’s a great idea! this looks like a hearty and nutritious meal. ๐Ÿ™‚

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Zerrin 04/05/2017 - 15:38

Oh my! This casserole is right up to my alley! I’m sure my family will devour it.

Reply
Jennifer 11/01/2020 - 20:11

This is SO funny. I didn’t know WHAT to make for dinner. I trawled through my freezer and fridge and found (somewhat old) fresh spinach and uncooked frozen meatballs. There were also 3 baked potatoes left over from yesterday. I wrapped the defrosted meatballs in the spinach leaves, sauteed some onions, bunged in a packet of roasted red pepper pesto, garlic, tinned, whole peeled tomatoes, some herbs and a few other bits and bobs and pureed everything. Sliced up the potatoes and put them round the side of the dish. Poured the sauce over the meatballs and sprinkled the cheese on top. It’s in the oven now for 30 min at 180+ degrees. Then I came and googled my ingredients. I found this recipe of yours!one – it looks like challenged cooks think alike! Can’t wait.

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Adina 11/01/2020 - 22:37

So funny, Jennifer. Some really yummy recipes are born from cleaning out the fridge. ๐Ÿ™‚

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Jennifer 12/01/2020 - 14:34

Hello Adina, this is so true. This family recipe of yours was REALLY yummy. After 30 minutes it wasn’t heated thoroughly and the meatballs were slightly underdone, so I put it back for an additional 15 min. My family gave it a thumbs-up and asked me to make it again. My mom also uses the same recipes over and over again. It’s not that she is a bad cook per se, she just lacks imagination and that’s why she sticks to her “tried and trusted” recipes and seldom deviates from them. The one thing that she does that drives me absolutely crazy is the way she handles meat – it all has to be cremated! I think I started to learn to cook at a young age in self defence.

Reply
Adina 14/01/2020 - 08:57

๐Ÿ™‚ ๐Ÿ™‚ I remember begging my grandma to cook something else for a change, the look of disbelief on her face… She could not even imagine that there was more good food in this world except for what she cooked! She asked, “What on Earth should I make??” and that was it!

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