Directions:
Preheat your oven to 375°F (190°C). Grease a large casserole dish with cooking spray or a light coating of olive oil.
In a mixing bowl, combine all the meatball ingredients – ground beef, breadcrumbs, grated Parmesan cheese, egg, milk, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix until well combined.
Roll the meat mixture into small meatballs, about 1 inch in diameter, and place them in the greased casserole dish.
Layer the thinly sliced potatoes over the meatballs, covering them evenly.
Add the diced onions, bell peppers, and tomatoes to the casserole dish, distributing them evenly among the potatoes and meatballs.
In a separate bowl, whisk together the tomato sauce and beef or vegetable broth until well combined.
Pour the tomato sauce mixture over the casserole, ensuring it covers the meatballs and vegetables.
Sprinkle the chopped fresh parsley over the casserole for added flavor and freshness.
Cover the casserole dish with aluminum foil and bake it in the preheated oven for 45 minutes.
Remove the foil and sprinkle the shredded mozzarella cheese over the casserole.
Drizzle a little olive oil over the cheese for a golden and crispy topping.
Bake the uncovered casserole for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are tender.
Once baked, remove the Meatball and Potatoes Casserole from the oven and let it cool for a few minutes before serving.
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