Meatball and Potato Casserole: A Hearty and Flavorful Comfort Food Dish

In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until just combined. Shape the mixture into small meatballs, about 1 inch in diameter. Heat the olive oil in a large skillet over medium heat and cook the meatballs for about 4-5 minutes per side, until browned and cooked through. Remove from the skillet and set aside.

Prepare the Potatoes:
While the meatballs cook, slice the potatoes into thin rounds. In a large pot, bring salted water to a boil and cook the potato slices for about 5 minutes until they are slightly tender but not fully cooked. Drain the potatoes and set them aside.

Assemble the Casserole:
Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer the potatoes and onions, spreading them out evenly. Place the cooked meatballs on top of the potatoes. In a separate bowl, whisk together the heavy cream, chicken broth, garlic powder, paprika, salt, and pepper. Pour the mixture evenly over the potatoes and meatballs.

Bake the Casserole:
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil, sprinkle the shredded mozzarella cheese over the top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the potatoes are fully tender.

Serve:
Garnish with freshly chopped parsley and serve hot. Pair it with a side salad or some crusty bread for a complete meal.

Serving and Storage Tips