Meatballs Baked with Potatoes, Cheese and Creamy Bechamel (Print version)

Juicy beef meatballs baked with tender potatoes, creamy bechamel, and a bubbling mozzarella topping.

# Ingredients:

For the potatoes

01 - 3 large russet potatoes, about 1 1/2 lb (680 g), peeled and sliced 1/4 inch thick
02 - 1 tablespoon salt, for the potato water
03 - 1 tablespoon olive oil, for greasing the dish

For the meatballs

04 - 1 1/2 lb (680 g) ground beef, 80 to 85 percent lean
05 - 1 small yellow onion, finely grated or minced
06 - 2 cloves garlic, minced
07 - 1 large egg
08 - 1/2 cup (45 g) plain breadcrumbs
09 - 2 tablespoons chopped parsley
10 - 1 teaspoon sweet paprika
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper

For the bechamel and topping

13 - 4 tablespoons (56 g) unsalted butter
14 - 1/4 cup (32 g) all-purpose flour
15 - 3 cups (720 ml) warm whole milk
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon black pepper
18 - 1/8 teaspoon ground nutmeg
19 - 2 cups (225 g) shredded low-moisture mozzarella
20 - 1 tablespoon chopped parsley, for serving

# Instructions:

01 - Preheat the oven to 400°F (200°C). Simmer the potato slices in salted water for 6-8 minutes, until barely tender but not falling apart. Drain well.
02 - Combine the ground beef, onion, garlic, egg, breadcrumbs, parsley, paprika, salt, and pepper in a bowl. Mix gently just until combined, then roll into 12 to 14 meatballs.
03 - Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, then slowly whisk in the warm milk. Simmer for 4-6 minutes until smooth and thick enough to coat a spoon. Season with salt, pepper, and nutmeg.
04 - Grease a 9x13 inch baking dish or a deep round casserole with olive oil. Layer most of the potatoes over the bottom, arrange the meatballs on top, and tuck the remaining potato slices between the meatballs.
05 - Pour the warm bechamel evenly over the meatballs and potatoes. Sprinkle the mozzarella across the top.
06 - Cover the dish with foil and bake for 20 minutes, until the meatballs are mostly cooked through and the sauce is bubbling around the edges.
07 - Uncover and bake for 10-12 minutes more, until the cheese is golden and a meatball reaches 160°F in the center. Rest for 10 minutes, then finish with parsley and serve.

# Good to know:

01 - Let the casserole rest before serving so the bechamel thickens slightly.
02 - Use low-moisture mozzarella for the best browning.
03 - Nutrition is an estimate per serving.

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