Ingredients
- Ground beef: 1 pound
- Russet potatoes: 2 pounds, peeled and sliced
- Italian breadcrumbs: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Egg: 1 large
- Marinara sauce: 24 ounces
- Mozzarella cheese: 8 ounces, shredded
- Dried oregano: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix well and form into meatballs.
- Step 2: In a large skillet over medium-high heat, brown the meatballs on all sides. You don't need to cook them all the way through. Remove from skillet and set aside.
- Step 3: Lightly grease a 9×13 inch baking dish. Layer half of the sliced potatoes on the bottom of the dish. Pour half of the marinara sauce over the potatoes.
- Step 4: Arrange the browned meatballs over the marinara sauce. Top with the remaining potatoes and the remaining marinara sauce.
- Step 5: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the mozzarella cheese over the top, and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or larger portions covered in the oven until warmed through.
- Serve with a simple side salad and some crusty bread to soak up the extra sauce.
- For extra flavorful meatballs, add a clove of minced garlic and a tablespoon of chopped fresh parsley to the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American