Jan

This is sooo good, add a salad, and French bread for a complete meal. Now, please note, on my photo the meatballs look pale, that is because I used ground lamb instead of ground beef. This is a cheesy and creamy French casserole-style dish that everyone will enjoy.

Potatoes and Meatballs

3 peeled and boiled potatoes

1 lb. ground beef

1 diced onion

3 cups minced parsley

1 tsp. paprika

1 cup Mozzarella cheese

kosher salt and fresh ground pepper to taste

Bechamel Sauce

5 tablespoons of butter

4 tablespoons of flour

4 cups of milk

2 teaspoons of salt

1/2 tsp. of nutmeg

INSTRUCTIONS

Bechamel Sauce

  1. Melt the butter in a medium saucepan over medium-low heat.
  2. Stir in the flour until the mixture is smooth.
  3. Cook the mixture for another 6 to 7 minutes, or until it gets a light golden color.
  4. Meanwhile, in another pan, heat your milk until its near boiling.
  5. Once it is heated enough, slowly pour in one cup of hot milk at a time into the butter, stirring constantly until it’s smooth.
  6. Bring the mixture to a boil, stirring constantly, until all the milk has been absorbed (have patience, it takes a little time). Cook for ten minutes. Season with salt and nutmeg at the end.

Potatoes and Meatballs

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl mix meat, parsley, and paprika. Season with salt and pepper.
  3. Mix all ingredients until evenly incorporated.
  4. Peel the potatoes and boil them for about 7 minutes, or until semi-soft. Remove them from the pot and cut into slices.
  5. Arrange one layer of potatoes on the bottom of the baking dish and another layer around the sides of the dish.
  6. Form the meat mixture into ice cream scoop size meatballs (about 15 meatballs total).
  7. Place the meatballs over the potato slices on the bottom of the dish.
  8. Use the remaining potato slices to form walls between the meatballs so each one has its own compartment.
  9. Fill each compartment with bechamel sauce until halfway full, then top with a thin layer of shredded mozzarella.
  10. Bake the dish for 15 minutes in the oven.

Yummy!

Bon Appetit