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Serving: This dish is a complete meal in itself, but you can pair it with a side of steamed vegetables or a crisp salad for added freshness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave or oven until warmed through. It can also be frozen for up to 2 months. To reheat from frozen, thaw overnight in the fridge and bake until hot.
Variations:
Vegetarian Option: Swap out the meatballs for plant-based meat alternatives or use roasted chickpeas for a vegetarian version.
Cheese Variations: If mozzarella isn’t your favorite, you can use cheddar, gouda, or a blend of Italian cheeses for a different flavor profile.
Spicy Kick: Add red pepper flakes or a few dashes of hot sauce to the tomato sauce for a spicy twist.
FAQ:
Q: Can I use pre-made meatballs for this recipe? A: Yes, you can definitely use store-bought or pre-cooked meatballs. Just heat them through in the oven and assemble the dish as directed.
Q: Can I make this dish ahead of time? A: Yes! You can prep everything up to the point of baking, cover it, and store it in the refrigerator for up to a day before baking. Just bake it fresh when ready to serve.
Q: Can I use sweet potatoes instead of regular potatoes? A: Absolutely! Sweet potatoes would add a slightly different flavor, but they would work perfectly in this dish. Be sure to slice them thinly so they cook through properly.
This Cheesy Meatball & Potato Bake is a simple yet delicious comfort food that’s perfect for any occasion. With just a few ingredients, you can create a dish that will have everyone asking for seconds!
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