Meatballs and Potatoes (Print Version)
# Ingredients:
01 -
3 peeled parboiled Russet potatoes.
02 -
1 diced white onion.
03 -
1 pinch dried paprika.
04 -
1 pinch dried parsley.
05 -
2 cups shredded mozzarella.
06 -
1½ pounds ground beef.
07 -
Salt and black pepper to taste.
08 -
5 tablespoons butter (for the Bechamel Sauce).
09 -
4 cups milk (for the Bechamel Sauce).
10 -
4 tablespoons all-purpose flour (for the Bechamel Sauce).
11 -
2 teaspoons salt (for the Bechamel Sauce).
12 -
½ teaspoon nutmeg (for the Bechamel Sauce).
# Instructions:
01 -
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.
02 -
Preheat the oven to 400°F.
03 -
Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl. Shape it into meatballs.
04 -
Line a round casserole dish with potato slices and also up the sides.
05 -
Arrange the meatballs on top. Put some potato slices between each one.
06 -
Pour the bechamel sauce on top.
07 -
Sprinkle over the cheese and bake for 15 minutes or until golden.