Meatballs with Potatoes and Cheese

            This dish will not only taste great, it is gorgeous and will make it look like a French meal was cooked for the family.

Meatballs are a staple in my house, I use them for spaghetti, for meatballs and mashed potatoes with gravy, I even use them for appetizers when the mood comes.

            Meatballs are kid friendly, adult friendly and they are the perfect type of comfort food. The dish I am about to show you is actually a French dish. Before you do anything else, you are going to need to make the Bechamel Sauce.

This meal will take some time and multiple steps, but trust me, that first bite will tell you it is worth it!

Frequently Asked Questions:

            What type of potato should I use?

I would use russets as they will hold up better. They are not as soft as reds.

            You say to use an ice cream scoop, that is large for meatballs right?

Actually, if you are like me you have a smaller sized one. Not tiny, but smaller. Plus the oven wil be preheated to 400*potatoes are slightly warm and still holding heat. The meatballs will cook nicely.

            How do I store this after dinner?

Once you have cooled it completely, wrap it tightly with plastic film and refrigerate it. It will last for 3 to 4 days in the refrigerator.

What do you need to make Meatballs with Potatoes and Cheese

Bechamel Sauce:

5 tbsp butter

4 tbsp flour

4 cups of milk

2 tsp salt

½ tsp nutmeg

3 potatoes, Russets are best, peeled and parboiled, not completely soft

1 white onion, diced

1 ½ pound ground beef

1 pinch paprika

Salt and pepper to taste

2 cups Mozzarella cheese, shredded

Bechamel sauce

How to make Meatballs with Potatoes and Cheese

FIRST STEP:

You will need to make the sauce first. In a skillet melt the butter

When butter is melted, stir in the flour and using a whisk continue stirring it until it turns a light golden color. This will take about 6 minutes

a)

b)

SECOND STEP:

Meanwhile, heat the milk in a saucepan, not quite to a boil.

Slowly add 1 cup of milk at a time to the flour and butter, whisking constantly until it is smooth, continue until the milk is gone.

THIRD STEP:

Bring to a boil, lower heat slightly and cook for 10 minutes, stirring constantly

Add in the salt and pepper and the nutmeg, stir to combine.

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b)

FOURTH STEP:

Preheat the oven to 400*

In a large bowl place the ground beef, diced onion, salt and pepper to taste, parsley and mix thoroughly.

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b)

c)

d)

e)

Using a small ice cream scoop, form meatballs and set on a dish for now.

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b)

c)

When the potatoes are cooked, slice them immediately

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b)

c)

FIFTH STEP:

Line the bottom of a round casserole dish with a layer of potatoes, layer around the sides also

Place the meatballs on top of the potatoes.

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b)

SIXTH STEP:

With the remaining potato slices, place a slice between the meatballs so that each meatball has its own pocket

Carefully pour the bechamel sauce over each pocket until they are almost full.

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b)

SEVENTH STEP:

Sprinkle the mozzarella cheese over the top evenly.

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b)

Bake for 15 to 20 minutes

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b)

Serve and Enjoy!

YUM!