Meatballs With Potatoes And Cheese

Ingredients:

3 peeled parboiled Russet potatoes

1 diced white onion

1 pinch dried paprika

1 pinch dried parsley

2 cups shredded mozzarella

1½ pounds ground beef

Salt and black pepper to taste

For the Bechamel Sauce:

5 tablespoons butter

4 cups milk

4 tablespoons all-purpose flour

2 teaspoons salt

½ teaspoon nutmeg

Ingredients:

First, make the bechamel sauce.

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.

Preheat the oven to 400°F.

Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl.

Shape it into meatballs.

Line a round casserole dish with potato slices and also up the sides.

Arrange the meatballs on top.

Put some potato slices between each one.

Pour the bechamel sauce on top.

Sprinkle over the cheese and bake for 15 minutes or until golden.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of potato for this recipe?

Yes, you can use other varieties of potatoes if you prefer.

However, Russet potatoes are recommended for their starchy texture.

Is it necessary to peel the potatoes before parboiling?

Yes, peeling the potatoes before parboiling ensures a smoother texture in the final dish.

The peel is removed to enhance the overall taste and presentation.

Can I substitute the ground beef with another type of meat?

Absolutely! Ground pork, turkey, chicken, or a mixture of meats can be used as alternatives to ground beef, depending on your preferences.

How can I adjust the level of spiciness in the dish?

You can control the spiciness by adjusting the amount of dried paprika or by adding other spices according to your taste.

Start with a small amount and increase as desired.

Can I prepare this dish ahead of time and bake it later?

Yes, you can assemble the dish ahead of time and refrigerate it before baking.

This is convenient for meal preparation, and you can simply bake it when ready to serve.

Adjust baking time accordingly.

Can I use a different type of cheese for this recipe?

Yes, you can experiment with different cheeses based on your preferences.

Cheddar, Monterey Jack, or a blend of cheeses can be used instead of mozzarella.

Can I prepare the meatballs in advance and refrigerate them?

Absolutely! You can shape the meatballs and refrigerate them until ready to use.

This is a great time-saving option for meal preparation.

Is it possible to make a vegetarian version of this dish?

Yes, you can create a vegetarian version by substituting the ground beef with plant-based alternatives like lentils, mushrooms, or textured vegetable protein (TVP).

Can I use pre-made store-bought bechamel sauce?

While homemade bechamel sauce is recommended for the best flavor, you can use store-bought versions if you’re short on time.

Look for high-quality options with minimal additives.

How do I know when the meatballs are fully cooked?

The meatballs are cooked when they reach an internal temperature of 160°F (71°C).

You can use a meat thermometer to ensure they are safely cooked through without being overdone.