Meatballs with Potatoes and Cheese (Print Version)
Juicy meatballs, creamy bechamel, potatoes, and cheese meld together for a comforting baked main.
# Ingredients:
→ For the casserole
01 -
3 Russet potatoes, peeled and parboiled
02 -
1 white onion, diced
03 -
1 pinch dried paprika
04 -
1 pinch dried parsley
05 -
2 cups (200 g) shredded mozzarella cheese
06 -
680 g ground beef
07 -
Salt and freshly ground black pepper, to taste
→ For the béchamel sauce
08 -
70 g unsalted butter
09 -
950 ml whole milk
10 -
32 g all-purpose flour
11 -
2 teaspoons fine salt
12 -
0.5 teaspoon ground nutmeg
# Instructions:
01 -
Melt butter in a skillet over medium heat, then add flour and whisk continuously. Cook for approximately 6 minutes until the mixture is golden in color.
02 -
Warm the milk in a separate pan until nearly boiling. Gradually add the milk, one cup at a time, to the flour mixture, whisking until smooth after each addition.
03 -
Bring the sauce to a boil, then reduce heat slightly and simmer for 10 minutes while stirring constantly. Season with salt, black pepper, and nutmeg.
04 -
Preheat the oven to 200°C. Line a round casserole dish with parboiled potato slices, covering the base and sides.
05 -
In a bowl, combine ground beef, diced onion, parsley, paprika, salt, pepper, and a pinch of nutmeg. Mix well and form into evenly sized meatballs.
06 -
Arrange the meatballs onto the potato-lined dish. Place potato slices between each meatball.
07 -
Pour the prepared béchamel sauce evenly over the assembled meatballs and potatoes. Sprinkle shredded mozzarella over the top.
08 -
Bake in the preheated oven for 15 minutes, or until the cheese is melted and golden brown.
# Notes:
01 -
For smoother béchamel, ensure each milk addition is fully incorporated before pouring in the next. Parboiling potatoes prevents them from undercooking during baking.