Best 6 Meatball Hash Brown Bake Recipes

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Indulge in a culinary journey with our Meatball Hash Brown Bake, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features seasoned meatballs nestled amidst a layer of crispy hash browns, all enveloped in a blanket of melted cheese. Each bite offers a medley of savory meatball, crunchy hash browns, and gooey cheese, perfectly complemented by a tantalizing sauce. Elevate your culinary repertoire with this easy-to-follow recipe that promises a hearty and satisfying meal.

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HASH BROWN AND MEATBALLS CASSEROLE RECIPE - (4.6/5)



Hash brown and meatballs casserole Recipe - (4.6/5) image

Provided by á-39535

Number Of Ingredients 7

1 pkg frozen shredded hash brown potatoes or hash brown patties thawed
1 container sour cream
1 jar Cheddar cheese pasta sauce or a jar of cheddar cheese dip (I use the cheese dip as it adds a nice tangy flavor to the cheese)
4 T dried chives
1-1/2 cups shredded Colby cheese
24 frozen precooked meatballs
1/2 cup shredded Colby cheese

Steps:

  • Preheat oven to 350 degrees F. In large 13x9" glass baking dish, combine potatoes, sour cream, soup, and 1-1/2 cups cheese; mix until combined and well blended. Top with frozen meatballs. Cover with foil and bake for 40 minutes. Uncover casserole and bake for 25-35 minutes longer until casserole is bubbly and meatballs are crisp on top. Sprinkle with remaining cheese and bake for 5-10 minutes longer, until cheese is melted.

MEATBALL HASH BROWN BAKE



Meatball Hash Brown Bake image

For a seniors potluck at church, I wanted to create a recipe that would incorporate a meat dish and side dish in one. This casserole proved to be a crowd-pleaser, and many people asked for the recipe. -Joann Fritzler, Belen, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 cup shredded cheddar cheese
1 cup sour cream
1-1/2 teaspoons pepper, divided
1 teaspoon salt, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed and patted dry
2 large eggs, lightly beaten
3/4 cup crushed saltines (20-25 crackers)
6 to 8 garlic cloves, minced
1 pound lean ground beef (90% lean)

Steps:

  • Preheat oven to 350°. Mix first four ingredients, 1 teaspoon pepper and 1/2 teaspoon salt; stir in potatoes. Spread evenly in a greased 13x9-in. baking dish., In a large bowl, combine eggs, cracker crumbs, garlic and the remaining pepper and salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., In large skillet, brown meatballs over medium-high heat. Place over potato mixture, pressing in lightly., Bake, covered, 45 minutes. Uncover; bake until meatballs are cooked through and potatoes are tender, 10-15 minutes.

Nutrition Facts : Calories 387 calories, Fat 20g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 808mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

SPAGHETTI-AND-MEATBALLS CASSEROLE



Spaghetti-and-Meatballs Casserole image

Eat spaghetti and meatballs by the slice instead of the bowl. Each slab of this kid-friendly casserole has tiny meatballs and pockets of gooey cheese. Add slices of leftover cooked Italian sausage if you have it.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield about 8 servings

Number Of Ingredients 15

Olive oil, for tossing and brushing
Kosher salt
1/2 pound thin spaghetti (about 3 1/2 cups cooked)
1 slice white bread, lightly toasted, cut into 1/4-inch pieces
1/4 cup plus 2 tablespoons milk
1/2 pound ground beef
1/2 pound ground pork
6 large eggs
1 cup grated Parmesan
3 cloves garlic, 1 minced and 2 thinly sliced
Freshly ground black pepper
8 ounces part-skim mozzarella, cut into 1/2-inch chunks
4 sun-dried tomatoes, finely chopped
1 cup prepared marinara sauce
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 450 degrees F. Brush a 9-by-13-inch baking dish with oil.
  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Strain, add back to the pot and toss with some oil.
  • Meanwhile, make the meatballs: Soak the bread with 2 tablespoons of the milk in a medium bowl, tossing occasionally, until completely soft, about 5 minutes. While the bread softens, combine the beef, pork, 1 of the eggs, 1/3 cup of the Parmesan, the minced garlic, 1 teaspoon salt and a few grinds of pepper in another medium bowl. Add the soaked bread to the meat mixture. Gently incorporate all the ingredients with your hands until well combined.
  • Brush a baking sheet with oil, and drop teaspoonfuls of the meatball mixture onto it. Brush your hands with a little oil, roll the mounds into balls and space them out evenly on the baking sheet. Bake until golden brown and almost completely cooked through, about 10 minutes.
  • Lower the oven temperature to 350 degrees F. Add the meatballs, mozzarella and sun-dried tomatoes to the cooked pasta, toss to combine and transfer to the prepared baking dish.
  • Whisk together the marinara sauce, the remaining 5 eggs, 2/3 cup Parmesan and 1/4 cup milk, the sliced garlic and 1 teaspoon salt in one of the empty bowls. Pour the sauce mixture over the spaghetti mixture, and press the spaghetti into a flat, even layer. Sprinkle the parsley over the top. Cover with foil, and bake until the casserole is hot and almost completely set, about 30 minutes. Remove the foil, and continue baking until the top of the casserole is set, about 10 minutes more. Let cool for a few minutes. Cut into squares, and serve warm.

BAKED MEATBALLS



Baked Meatballs image

For a no-fry, homemade dinner, try Alton Brown's Baked Meatballs recipe, made with a mixture of three different meats and spinach.

Provided by Alton Brown

Time 40m

Yield 20 meatballs, 4 to 5 servings

Number Of Ingredients 12

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  • Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

BEEFY HASH BROWN BAKE



Beefy Hash Brown Bake image

A topping of french-fried onions provides a little crunch to this meaty main dish from Rochelle Boucher of Brooklyn, Wisconsin. "Since this casserole is practically a meal in itself, I simply accompany it with a fruit salad and dessert," she relates.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

4 cups frozen shredded hash brown potatoes
3 tablespoons canola oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 envelope brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 can (2.8 ounces) french-fried onions, divided
1 cup shredded cheddar cheese, divided

Steps:

  • In a large bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until potatoes are thawed and set., Meanwhile, in a large saucepan over medium heat, cook the beef until no longer pink; drain. Stir in the water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese., Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 682 calories, Fat 43g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein.

MIDWEST MEATBALL CASSEROLE



Midwest Meatball Casserole image

I've relied on this recipe many times as a soothing finish to a hectic day...and since I usually have all the ingredients on hand, there's no last-minute rush to the store, either. -Judy Larson, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 cans (8 ounces each) tomato sauce, divided
1 large egg
1/4 cup dry bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound lean ground beef (90% lean)
1 package (10 ounces) frozen mixed vegetables
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 tablespoon butter, melted
3 slices process American cheese, cut into 1/2-inch strips

Steps:

  • In a large bowl, combine 2 tablespoons tomato sauce, egg, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan and bake at 375° for 15-20 minutes or until meatballs are no longer pink; drain. , Meanwhile, in a large skillet, combine remaining tomato sauce with vegetables and seasonings. Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside. , Place potatoes in a greased 11x7-in. baking dish. Brush with butter and bake at 375° for 15-20 minutes or until lightly browned. Remove from the oven; top with meatball mixture. Arrange cheese strips in a lattice pattern on top. Bake, uncovered, for 20-25 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 884mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein.

Tips:

  • To save time, use pre-cooked meatballs or frozen meatballs.
  • For a crispier hash brown crust, cook the hash browns in a single layer in a large skillet.
  • If you don't have a muffin tin, you can also bake the meatball hash brown cups in a 9x13 inch baking dish.
  • Top the meatball hash brown cups with your favorite toppings, such as shredded cheese, sour cream, or salsa.
  • For a vegetarian version of this recipe, use veggie meatballs or black beans instead of beef meatballs.

Conclusion:

The meatball hash brown bake is a delicious and easy-to-make breakfast or brunch dish that is perfect for busy mornings. It is also a great way to use up leftover meatballs and hash browns. With its simple ingredients and customizable toppings, this recipe is sure to be a hit with everyone at the table.

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