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Meatball Cups with Mashed Potatoes

These oven-baked meatballs are topped with creamy mashed potatoes, finished with tomato sauce and melted cheese. Rich, cozy, and layered with flavor, this beautifully baked dish is perfect for weekend dinners, gatherings, or make-ahead meals.
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Everyday Cooking
Turkish
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Baked meatball cups with mashed potatoes, melted cheese, and tomato sauce.
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Ingredients:

For the Meatballs
  • 1 lb. ground beef
  • 1 onion, medium, grated and squeezed
  • ¾ cup breadcrumbs
  • 1 egg
  • 2 garlic cloves, pressed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
For the Mashed Potatoes
  • 4 medium potatoes, peeled and cubed
  • ½ cup milk
  • 1 tbsp butter
  • ½ cup mozzarella, grated
  • Salt, to taste
Tomato Sauce
  • 2 tbsp olive oil
  • 6 tbsp tomato sauce
  • 2 cups water
  • Salt and black pepper, to taste
Topping
  • 1 cup mozzarella, grated

Method:

Start Cooking
Make the Meatballs
  • Preheat oven to 400°F (200°C).
  • In a large bowl, combine ground beef, grated onion, breadcrumbs, egg, garlic, salt, black pepper, and cumin. Mix until well combined.
  • Shape the mixture into 16 medium-sized meatballs and gently press the center of each one to create a shallow cup shape for the mashed potatoes.
  • Place the meatballs in a lightly greased baking dish and bake for 20–25 minutes, until mostly cooked and lightly browned.
Make the Mashed Potatoes
  • Meanwhile, boil or steam the potatoes until fork-tender, about 15–20 minutes.
  • Mash the potatoes with warm milk, butter, cheese, and salt until smooth and creamy.
  • Make the Tomato Sauce
  • In a small saucepan, whisk together olive oil, tomato sauce, water, salt, and black pepper. Simmer for 4–5 minutes.
Assemble, Bake, and Serve
  • Remove the meatballs from the oven. Spoon mashed potatoes onto each meatball.
  • Pour the tomato sauce around the meatballs in the baking dish.
  • Sprinkle cheese over the mashed potatoes.
  • Return to the oven and bake for another 15 minutes, until the cheese is melted and lightly golden.
  • Serve warm with rice, salad, or crusty bread. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Pressing a shallow well into the meatballs helps hold the mashed potato topping while baking.
  • Bake the meatballs until lightly browned before assembling for the best texture.
  • Warm milk and butter help create smoother mashed potatoes.
  • Spoon the sauce around the meatballs rather than over the tops to keep the mashed potatoes fluffy.
  • If the meatball mixture feels too dry, add an extra egg.
  • If the mixture becomes sticky while shaping, keep a small bowl of water with a splash of olive oil nearby to lightly wet your hands.
  • Broil for the last 1–2 minutes for extra golden cheese on top.
 
Make it yours
  • Add paprika, Aleppo pepper, oregano, or parsley to the meatball mixture.
  • Mix garlic, black pepper, or fresh herbs into the mashed potatoes for extra flavor.
  • Add a splash of heavy cream to the mashed potatoes or tomato sauce for a richer finish.
  • Swap mozzarella with cheddar, Monterey Jack, provolone, or Turkish kaşar cheese.
  • Add sautéed mushrooms or peppers to the baking dish.
  • Make larger meatballs for a heartier presentation and reduce the total number slightly.
  • Add a pinch of red pepper flakes to the sauce for gentle heat.
  • Top with fresh parsley before serving.
 
At the table

My notes:

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Nutrition:

Calories: 804 kcal | Carbohydrates: 60 g | Protein: 40 g | Fat: 45 g | Saturated Fat: 18 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 19 g | Trans Fat: 2 g | Cholesterol: 162 mg | Sodium: 784 mg | Potassium: 1497 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 564 IU | Vitamin C: 46 mg | Calcium: 445 mg | Iron: 6 mg
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