It’s not always easy finding recipes the kids will like and a lot of them tend to want the same dishes over and over. So, if you need inspiration, consider an easy cheesy meatballs and potatoes recipe. And it’s not only got the kids’ stamp of approval, since this dish is something the grownups are going to love too.
It’s a rich-flavored dish which is hearty, meaty and creamy all in one. And it’s sure to fill even the hungriest belly.
Meatballs are often served in tomato sauce on a bed of spaghetti but that’s far from the only way to enjoy them. You can also have them with mashed potatoes and gravy, or make appetizers with them. The following recipe combines meatballs with bechamel sauce, mozzarella, paprika, and nutmeg, for a rich and wonderful flavor.
You will also need Russet potatoes or another waxy type which will cold their shape during cooking.
Why You’ll Love the Recipe:
This creamy, cheesy meatball bake is so good. It’s full of incredible flavor and will appeal to every member of the family. It’s simple to make and is hearty and filling.
How to Serve It:
Enjoy this with some vegetables on the side, perhaps carrots, peas, broccoli, or green beans.
Ingredients:
- Russet potatoes
- White onion
- Dried paprika
- Dried parsley
- Shredded mozzarella
- Ground beef
- Salt and black pepper, to taste
For the Bechamel Sauce:
- Butter
- Milk
- All-purpose flour
- Salt
- Nutmeg
How to make Meatballs with Potatoes and Cheese:
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.
This robust, hearty baked meatballs dish is so satisfying. It’s made with potatoes, beef meatballs, homemade bechamel sauce, nutmeg, and more, for plenty of wonderful flavors in every mouthful.
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
Instructions
- 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.
Can You Make It Ahead?
Yes you can assemble it in advance. Just bake it later when you’re ready.
Storage Instructions:
Leftovers will keep for up to 4 days in the refrigerator.
Variations and Substitutions:
You can use a different kind of meat for this if you like, or change the seasonings. You can use readymade meatballs instead of making your own.
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