Elevate your dinner table with this mouthwatering recipe for Meatballs with Potatoes and Cheese, topped with a velvety Bechamel sauce. Packed with bold flavors, cheesy goodness, and creamy textures, this dish is sure to become a family favorite!
Why You’ll Love This Recipe
- Rich and Creamy: The Bechamel sauce brings indulgent creaminess to the dish.
- Cheesy Perfection: Gooey mozzarella pairs beautifully with tender meatballs and potatoes.
- Easy Crowd-Pleaser: Great for dinner parties or a cozy family meal.
Ingredients You’ll Need
For the Main Dish:
- 3 peeled parboiled Russet potatoes, sliced
- 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
Step-by-Step Instructions
1. Prepare the Meatballs
- In a large mixing bowl, combine ground beef, diced onion, paprika, parsley, salt, and pepper.
- Roll the mixture into evenly sized meatballs, about 1.5 inches in diameter.
2. Parboil and Slice the Potatoes
- Peel the potatoes and parboil them until just tender (not fully cooked). Let them cool, then slice into ½-inch rounds.
3. Make the Bechamel Sauce
- In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for about 1 minute to create a roux.
- Gradually add the milk, whisking constantly to prevent lumps.
- Stir in salt and nutmeg, and let the sauce simmer until thickened (about 5-7 minutes).
4. Layer and Assemble the Dish
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, layer the sliced potatoes, followed by the meatballs.
- Pour the Bechamel sauce evenly over the potatoes and meatballs.
- Sprinkle shredded mozzarella cheese generously over the top.
5. Bake
- Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and golden brown.
6. Garnish and Serve
- Remove the dish from the oven and let it rest for 5 minutes.
- Garnish with additional parsley before serving.
Tips for Perfect Meatballs with Potatoes and Cheese
- Prevent Sticking: Use parchment paper when forming meatballs to avoid them sticking to your hands.
- Customize the Cheese: Swap mozzarella with cheddar, gouda, or a mix for a different flavor profile.
- Meal Prep: Prepare the Bechamel sauce and meatballs ahead of time and assemble the dish just before baking.
Serving Suggestions
Pair this dish with:
- A crisp green salad for balance.
- Warm, crusty garlic bread to soak up the sauce.
- A glass of full-bodied red wine like Cabernet Sauvignon.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey works as a leaner alternative. Adjust seasoning to enhance the flavor.
How do I make this gluten-free?
Substitute all-purpose flour with a gluten-free blend when making the Bechamel sauce.
Can I freeze this dish?
Absolutely! Assemble the dish without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Conclusion
This recipe for Meatballs with Potatoes and Cheese offers everything you want in a comforting meal: tender meatballs, creamy sauce, and melty cheese. Whether for a weeknight dinner or a special gathering, this dish will have everyone coming back for seconds!
Enjoy the deliciousness and feel free to experiment with your favorite herbs and cheeses for a unique twist.