Meatballs with Potatoes and Cheese

These cheese-topped meatballs with creamy potatoes are my answer to chilly evenings when everyone wants something filling and homey. The tender beef paired with gooey mozzarella and creamy bechamel turns the simplest ingredients into pure comfort. This baked dinner hits every craving for both hearty food and melty cheese.

I started making this when I needed a crowd-pleasing dish that would stretch a pound of ground beef but still feel special. Even my pickiest eater lights up at the cheesy top every time.

• Parboiled Russet potatoes: Fresh and starchy for creaminess Slice evenly to line the dish
• White onion: Dice finely for sweet savory notes Always choose one that feels firm with shiny skin
• Dried paprika: A touch of smokiness Brightens the meatballs
• Dried parsley: Offers color and gentle herbal lift Look for a fresh green color
• Shredded mozzarella: Melts into a luscious golden blanket Buy it in blocks and grate yourself for extra melt
• Ground beef: Choose one with some fat for juicy meatballs Opt for around 80 percent lean for best flavor
• Salt and black pepper: A must for bringing out all the flavors Grind fresh pepper for a fragrant kick
• Butter: Use unsalted for control over the dish’s flavor Soft and creamy for a rich roux in the bechamel
• Milk: Go for whole milk for a bechamel that is extra smooth and velvety
• All-purpose flour: Thickens the sauce Pick one without clumps for smoothness
• Nutmeg: Just a dash rounds out the bechamel with warmth Use freshly grated if possible

Step-by-Step Instructions

Make the Bechamel Sauce:

Melt the butter gently in a skillet over medium heat until just foaming Stir in the flour and whisk constantly letting it become golden and nutty in aroma This base is key for a velvety sauce

Heat and Add the Milk:

Warm your milk in a saucepan almost to a boil but do not let it bubble over Gradually add one cup of hot milk at a time to your flour mixture Whisk thoroughly between each pour to avoid lumps Continue until fully combined

Cook and Season the Sauce:

Let the sauce come up to a gentle boil Lower the heat and keep stirring for about ten minutes It will thicken up beautifully Season with salt black pepper and a sprinkle of nutmeg for depth

Prepare the Meatballs:

Mix your ground beef finely chopped onions dried herbs salt black pepper and a little nutmeg in a bowl Work with your hands but do not overmix so the meatballs stay light and tender Shape the mixture into even sized balls for even cooking

Line the Casserole:

Layer your parboiled potato slices on the bottom and up the sides of a round casserole dish This creates a potato crust that soaks up sauce for added flavor

Assemble:

Set meatballs into the potato-lined dish and tuck more potato slices snugly between each meatball This helps everything cook evenly

Add Sauce and Cheese:

Pour your warm bechamel over the meatballs and potatoes making sure everything is fully covered Sprinkle a generous layer of shredded mozzarella across the top for a cheesy finish

Bake:

Preheat your oven to four hundred degrees Fahrenheit Bake the casserole uncovered for fifteen minutes or until the cheese is bubbly and turns a deep golden brown Let it cool slightly before serving

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My favorite part is how the potatoes soak up that creamy sauce at the edges If you sneak in an extra pinch of nutmeg it adds something magical that reminds me of my grandmother’s kitchen on lazy Sunday afternoons

Storage Tips

After cooling completely cover your baking dish with foil or transfer portions to airtight containers This meal keeps well in the refrigerator for up to three days You can also freeze it in slices Just be sure to thaw overnight in the fridge and bake at a low temperature until warmed through so the sauce stays creamy and the potatoes do not dry out

Ingredient Substitutions

Feel free to swap Russet potatoes with Yukon Golds for a bit more buttery flavor Ground turkey or chicken offers a lighter spin For the cheese Monterey Jack or provolone will melt smoothly if you do not have mozzarella For a touch of heat a dash of cayenne or some red pepper flakes in the meat mix works wonders

Serving Suggestions

This dish is absolutely hearty on its own but a simple green salad or steamed green beans balances the richness and adds color At our house garlic bread is a tradition and soaks up every last bit of sauce well If you are feeling festive top with a fistful of fresh chopped parsley or a handful of sliced olives just before serving

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A Bite of Tradition

Dishes that bake meat with potatoes and bechamel have roots all around the Mediterranean from Greek moussaka to Italian casseroles I love that every region puts its own spin on combining these humble ingredients to create meals that feel extravagant even when the pantry is nearly empty There is comfort in this kind of food and it always draws everyone to the table

Frequently Asked Questions

→ How do you ensure the bechamel stays smooth?

Whisk the milk in gradually and stir constantly over gentle heat to prevent lumps.

→ Can another type of cheese be used?

Yes, cheddar or Swiss cheese also melt well and add a different flavor profile.

→ Should the potatoes be fully cooked before baking?

Parboiling the potatoes makes sure they turn tender during baking without becoming mushy.

→ Is it possible to use ground chicken instead of beef?

Ground chicken can substitute for beef, but add more seasoning to enhance flavor and keep meatballs moist.

→ What sides pair well with this dish?

A crisp green salad, garlic bread, or roasted vegetables are great accompaniments for balance and freshness.