In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, Italian seasoning, paprika, salt, and pepper. Mix gently until just combined. Shape into small meatballs and set aside.

Heat olive oil in a skillet over medium heat. Add the meatballs in batches and cook for 4-5 minutes until browned on all sides. Remove and drain on paper towels.

Bring a large pot of salted water to boil. Add cubed potatoes and cook for about 8 minutes until slightly softened. Drain and set aside.

In the same skillet, sauté chopped onions over medium heat for 2-3 minutes. Stir in the tomato sauce and oregano, then simmer for 5 minutes.

Preheat your oven to 375°F (190°C). Spread the sauce in a baking dish, layer the boiled potatoes, then top with browned meatballs.

Sprinkle the mozzarella and Parmesan over the assembled ingredients and ensure even coverage.

Bake for 20-25 minutes until cheese is melted and lightly golden. Keep an eye on it for a beautiful finish.

Let the dish rest for a few minutes, then garnish with chopped parsley and serve warm.