1. Preheat your oven to 375°F (190°C). Grease a large baking dish and set it aside.
2. In a bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
3. Shape the mixture into meatballs, about 1 inch in diameter, and place them in the prepared baking dish.
4. Bake the meatballs for 20 minutes, until browned and cooked through.
5. While the meatballs are baking, cook the potatoes in a pot of boiling salted water until tender, about 15 minutes. Drain well.
6. Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper.
7. Once the meatballs are cooked, spread the mashed potatoes over them evenly. Top with shredded cheddar cheese.
8. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped parsley before serving.

One tip I learned from my travels is to always taste as you go. It’s one of those lessons my abuela taught me early on—let your senses guide you, and don’t be afraid to adjust seasoning to your liking.