One-Pan Baked Meatballs with Mashed Potatoes & Cheese Topping

These one-pan baked meatballs with mashed potatoes have become my weeknight dinner hero. Individual dinner portions in foil packets mean delicious comfort food with absolutely no cleanup afterward.

Watch the full video recipe below to see how easy these meatballs come together! If you enjoy it, hit that like button and subscribe for more simple dinner ideas that’ll make your weeknights easier.

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I discovered this meatball recipe last winter when I needed something warm and filling that wouldn’t leave me with a sink full of dishes. Since then, I’ve made it at least twice a month. The combination of creamy potatoes, juicy meatballs, and melty cheese satisfies everyone at my table.

What Makes This Meatball Recipe So Good

This meatball recipe combines three favorite comfort foods – meatballs, mashed potatoes, and melted cheese – all in individual foil packets.

The magic happens when these ingredients bake together. The meatballs release their juices into the mashed potatoes below, while the cheese forms a golden blanket on top. Each packet becomes its own perfect portion with layers of flavor and texture.

The foil packet method also means zero cleanup. You can eat directly from the foil or slide everything onto a plate – either way, there’s no pile of pots and pans waiting after dinner.

Ingredients You’ll Need

These meatballs come together with simple ingredients you probably already have in your kitchen.

For mashed potatoes:

• 4 medium potatoes
• 2 tablespoons of unsalted butter
• 1 teaspoon of salt (plus extra for boiling and seasoning)
• 1/4 teaspoon of black pepper

Top Tip: Choose Russet or Yukon Gold potatoes for the best mashed texture. Waxy varieties can turn gluey.

For the sauce:

• 3 tablespoons of tomato sauce
• 1 teaspoon of dried basil
• 1 tablespoon of olive oil

For the meatballs:

• 700 grams (1.5 pounds) of ground beef
• 1 medium onion
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 teaspoon of sweet paprika powder
• 1 teaspoon of garlic powder
• 3 tablespoons of breadcrumbs
• 1 egg

For topping:

• 300 grams (3 cups) of shredded mozzarella cheese
• fresh parsley to taste

Equipment Needed

This recipe requires some good quality aluminum foil like the one below, and just minimal equipment.

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• 3 sheets of heavy-duty aluminum foil (about 12 inches square each)
• Medium-sized mixing bowls
• Potato masher or fork
• Box grater
• Measuring spoons
• Saucepan for boiling potatoes
• Baking sheet
• Spatula

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 35-40 minutes
• Total Time: About 1 hour
• Servings: 3

How to Make One-Pan Baked Meatballs with Mashed Potatoes

This meatball recipe is pretty straightforward – nothing fancy or complicated. We’re just going to layer everything in foil pans and let the oven do the work.

Making The Foil Packets

First, we need to prepare the foil beds that will hold our meatball creations.

Step 1: Take a square sheet of aluminum foil and place a medium bowl upside down right in its center.

Step 2: Fold the edges of the foil up around the bowl, leaving about two fingers’ width from the edge of the bowl.

Step 3: Carefully remove the bowl, maintaining the foil shape. You should have a foil bowl that will hold your ingredients without leaking.

Step 4: Repeat this with the other two sheets of foil to make three packets in total.

Note: Make sure your foil pieces are large enough to create a proper “bowl” shape that can contain all the ingredients without spilling over during baking, and double-layer your foil to prevent tears and leaks.

Preparing the Mashed Potatoes

The mashed potato layer forms the perfect base for our meatballs.

Step 1: Cut four medium potatoes into small chunks. I find that cutting them into approximately 1-inch pieces helps them cook faster.

Step 2: Put the potato chunks into a medium saucepan with cold water. Add about a teaspoon of salt to the water.

Step 3: Turn the heat to medium and let the potatoes cook for about 15 minutes until the potatoes get nice and soft enough so we can mash them easily.

Step 4: Drain the water completely and transfer the potatoes to a mixing bowl.

Step 5: Using a potato masher or fork, mash the potatoes until smooth.

Step 6: Add a quarter teaspoon of salt and a quarter teaspoon of pepper over your potatoes. Drop in 2 tablespoons of butter while everything’s still hot and watch it melt right into those warm potatoes.

Step 7: Add a tablespoon of fresh parsley for some nice color and flavor. Mix it all together until the butter completely melts and your potatoes look smooth and creamy.

Step 8: Scoop the mashed potatoes into the foil packets we made earlier. Divide them evenly between the three packets and spread them out to create an even layer.

Top Tip: Got leftover mashed potatoes? This recipe is perfect for using them up! You’ll save time on prep and reduce food waste. The meatballs and cheese will add plenty of moisture to revive even day-old potatoes.

Making the Simple Tomato Sauce

This quick sauce adds a burst of flavor between the potatoes and meatballs.

Step 1: In a small mixing bowl, add 3 tablespoons of tomato sauce.

Step 2: Add 1 teaspoon of dried basil and a tablespoon of olive oil.

Step 3: Mix everything together until well combined.

Step 4: Spread the tomato mixture evenly over the mashed potatoes in each foil packet. Just a thin layer is perfect.

Top Tip: If you like a bit more heat, add a pinch of red pepper flakes to the sauce. It gives a nice warming kick that works really well with the other flavors.

Preparing the Meatballs

These meatballs are juicy, flavorful, and hold together perfectly during baking.

Step 1: Grate one medium onion using the medium or small holes on your grater. You can also chop it very finely with a knife if you don’t have a grater handy.

Step 2: Add 700 grams of ground beef into a mixing bowl and then add the grated onion to the ground beef.

Step 3: Add 1 teaspoon of salt and a bit of black pepper, 1 teaspoon of paprika powder, 1 teaspoon of garlic powder, 3 tablespoons of bread crumbs, and one egg.

Step 4: Using your hands, mix everything together thoroughly. I find hands work best for this job – you can feel when everything is properly mixed.

Step 5: Take portions of the meat mixture and roll them between your palms to form meatballs. I usually make them about the size of a golf ball – not too big, not too small, as I try to make them big enough so I can cover the foil pan.

Step 6: Place the meatballs directly onto the tomato-topped potato layer in your foil pan, arranging them so they sit snugly together, not squeezed or not too far apart.

Note: If your hands tend to stick to the meat mixture, wet them slightly with cold water before forming the meatballs. This makes the process much cleaner and easier.

Baking the Meatballs

The oven does all the work in this step, melding the flavors together beautifully.

Step 1: Preheat your oven to 350°F or 180°C.

Step 2: Place the foil packets on a baking sheet to make them easier to handle and to catch any potential drips.

Step 3: Bake the meatballs in the preheated oven for 30 minutes. The meatballs will turn golden brown on the outside while staying juicy inside.

Step 4: Remove the meatballs from the oven, then sprinkle shredded cheese on top – about 1 cup of cheese per packet.

Step 5: Return to the oven for about 5 minutes until the cheese is melted. Watch for that cheese to get all bubbly and start turning a little brown on top – that’s when you know it’s perfect.

Top Tip: For an extra-golden cheese top, switch the oven to broil for the last minute or two. Just keep a close eye on it so it doesn’t burn!

Serving Suggestions

These meatball packets are a complete meal on their own, but there are several ways to serve them.

Serve each person their own foil packet, or you can slide everything onto a plate if you want. To move it, just tilt the edge of the foil over the plate and let everything slide off, or scoop under it with a spatula.

I usually eat mine right from the foil because it is easier, but my husband wants it on the plate, as he says we are not camping. Whatever way you choose, the meatballs taste just as good with their gooey cheese and soft potatoes underneath.

If you want to add something green, a simple side salad works perfectly. The fresh, crisp texture offers a nice contrast to the rich, hearty meatballs and potatoes.

Related Recipe: If you liked these meatballs, check out my low-carb meatball version with no breadcrumbs. I’ll also show you my simple trick for super juicy meatballs!

Storage and Reheating

If you somehow have leftovers, remove them from the foil packets before storing.

Transfer leftover meatballs with mashed potatoes to an airtight container and refrigerate for up to 3 days. Don’t leave them in the foil – this affects both flavor and texture. The dish actually tastes even better the next day as the flavors continue to develop.

To reheat, you can use the microwave for about 2 minutes, or place in a 350°F oven for about 10-15 minutes until heated through. I definitely recommend the oven method if you have time – it maintains the texture much better than microwaving.

Variations to Try

This recipe is wonderfully adaptable to different tastes and dietary needs.

Different Meat Options

You can easily substitute the ground beef with:

• Ground turkey for a lighter version
• Half beef and half pork for extra flavor
• Ground chicken works well too, especially with added herbs

Vegetable Add-Ins

To sneak in some vegetables:

• Mix finely chopped spinach into the mashed potatoes
• Add grated zucchini or carrots to the meatball mixture
• Place roasted bell peppers under the cheese layer

Cheese Varieties

While mozzarella is perfect for that stretchy, melty goodness, try:

• Sharp cheddar for a more pronounced flavor
• Monterey Jack for a mild, buttery taste
• A sprinkle of Parmesan mixed with the mozzarella for extra depth

Did You Know: For a low-carb version, you can skip the breadcrumbs in the meatballs and substitute the mashed potatoes with cauliflower mash!

More Meatball Recipes You Might Like

Got a meatball craving now? Check out my other meatball recipes on my YouTube Channel. I’ve got several different dinner options that might become your new favorites.

• Baked Turkey Meatballs Recipe – Juicy, oven-baked, and packed with flavor.
• Low-Carb Protein Balls – A high-protein, low-carb snack option that’s super easy to make.
• Healthy Ground Turkey Meatloaf Recipe – If you love meatballs, you’ll definitely want to try this wholesome turkey meatloaf too.

Try another one for your next weeknight dinner and let me know how it turns out!