Meatballs with Potatoes and Cheese is a comforting and satisfying dish that brings together juicy meatballs, tender potatoes, and a rich bechamel sauce, all topped with melted mozzarella cheese. Perfect for a family dinner, this recipe is sure to please everyone at the table. Serve it hot, straight from the oven, with a simple green salad or steamed vegetables for a complete meal. Leftovers can be stored in the refrigerator and reheated for a quick and delicious meal later.
Meatballs with Potatoes and Cheese is a comforting and satisfying dish that brings together juicy meatballs, tender potatoes, and a rich bechamel sauce, all topped with melted mozzarella cheese. Perfect for a family dinner, this recipe is sure to please everyone at the table. Let’s gather the ingredients you’ll need to create this delicious and hearty meal.
INGREDIENTS
- 3 peeled parboiled Russet potatoes: Sliced and used to line the casserole dish and between the meatballs.
- 1 diced white onion: Adds flavor and moisture to the meatballs.
- 1 pinch dried paprika: Adds a subtle smoky flavor to the meatballs.
- 1 pinch dried parsley: Adds a fresh herbal note to the meatballs.
- 2 cups shredded mozzarella: Melts over the top, creating a gooey and delicious cheese layer.
- 1½ pounds ground beef: Forms the base of the meatballs.
- Salt and black pepper to taste: Enhances the overall flavor of the meatballs and sauce.
For the Bechamel Sauce:
- 5 tablespoons butter: The base of the bechamel sauce, adding richness.
- 4 cups milk: Adds creaminess and helps form the sauce.
- 4 tablespoons all-purpose flour: Thickens the sauce.
- 2 teaspoons salt: Seasons the sauce.
- ½ teaspoon nutmeg: Adds a warm, nutty flavor to the sauce.
INSTRUCTIONS
- Step 1:
- Make the Bechamel Sauce:
- Melt the butter in a skillet, then stir in the flour.
- Whisk and cook for about 6 minutes or until golden.
- Heat the milk in a pan until it’s close to a boil but not quite.
- Add a cup of milk at a time to the flour mixture, whisking until smooth between each addition.
- Bring the mixture to a boil, turn down the heat a bit and cook for 10 minutes, stirring all the time.
- Season with salt and black pepper and add nutmeg.
- Step 2:
- Preheat the oven to 400°F.
- Step 3:
- Prepare the Meatballs:
- Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl.
- Shape the mixture into meatballs.
- Step 4:
- Assemble the Dish:
- Line a round casserole dish with potato slices and also up the sides.
- Arrange the meatballs on top and put some potato slices between each one.
- Step 5:
- Pour the bechamel sauce on top.
- Step 6:
- Sprinkle over the cheese and bake for 15 minutes or until golden.
Serving and Storage Tips
- Serve the Meatballs with Potatoes and Cheese hot, straight from the oven, for the best flavor and texture.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, place a portion in the microwave for 1-2 minutes or until heated through, or reheat in the oven at 350°F until warmed.
Helpful Notes
- Make sure the bechamel sauce is smooth before adding it to the casserole to ensure an even and creamy texture.
- You can use other types of cheese like cheddar or Gruyere for a different flavor profile.
- Feel free to add your favorite herbs and spices to the meatball mixture for extra flavor.
Tips from well-known chefs
- Chef Julia Child suggests using freshly grated nutmeg for the best flavor in your bechamel sauce.
- Chef Alton Brown recommends letting the bechamel sauce simmer on low heat to allow the flavors to develop fully.
- Chef Giada De Laurentiis advises seasoning each layer of your dish to ensure it’s flavorful throughout.