Cheesy Meatball and Potato Bake: A Comfort Food Delight

Ingredients

• 3 large potatoes
• 1 chopped white onion
• 1.6 pounds (750 grams) ground beef
• 1 tsp (15 ml) paprika
• 1 cup (100 grams) shredded mozzarella cheese
• 1 cup (250 ml) béchamel sauce
• Salt & pepper to taste
• Fresh parsley (1 teaspoon chopped)
• For the béchamel sauce:
  • 4 cups (1 liter) milk
  • 5 tsp (75 g) butter
  • 4 tablespoons (48 grams) flour
  • 2 teaspoons (10 ml) salt
  • ½ teaspoon (3 ml) nutmeg

Preparation

Start by preparing the béchamel sauce. In a saucepan, melt the butter over medium-low heat. Add the flour and stir continuously to form a golden roux for about 6 minutes. Heat the milk until it boils, then gradually whisk it into the roux mixture until smooth. Bring the sauce to a boil and cook for 10 minutes, stirring constantly. Add salt and nutmeg at the end, then set aside.

Preheat your oven to 400°F (200°C). In a large bowl, combine the ground beef with 1 teaspoon of chopped parsley and paprika. Season with salt and pepper, then mix in the chopped onions.

Peel and boil the potatoes until slightly softened (about 7 minutes). Drain and slice them thinly. Arrange the potato slices in a single layer at the bottom of a pie plate, creating a vertical outline.

Form the beef mixture into meatballs, roughly the size of an ice cream scoop. Place them on the plate, using the remaining potato slices to separate the meatballs and create small compartments.

Pour the béchamel sauce into each compartment until full, then top generously with shredded mozzarella cheese. Bake for 15 minutes or until the cheese is melted and bubbly.

Serve this hearty, cheesy meatball and potato bake hot and enjoy the perfect blend of flavors and textures!