Layered Potatoes and Meatballs Recipe

Ingredients:

The Dish:

• 3 potatoes, peeled and boiled
• 1 white onion
• 1 package of ground beef
• 1 teaspoon of chopped parsley
• 1 pinch of paprika
• 1 large bag of shredded mozzarella
• Bechamel sauce (recipe below)
• Salt
• Pepper

Bechamel Sauce:

• 5 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 4 cups of milk
• 2 teaspoons of salt
• 1/2 teaspoon of nutmeg

Instructions:

Bechamel Sauce:

1. In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth. Continue cooking until the mixture turns a light golden color, about 6-7 minutes.
2. In a separate pan, heat the milk until nearly boiling. Gradually add the hot milk to the butter mixture, one cup at a time, whisking constantly until smooth.
3. Once all the milk is incorporated, bring the mixture to a boil and cook for 10 minutes, stirring constantly. Season with salt and nutmeg.

The Dish:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the ground beef, chopped parsley, paprika, salt, and pepper. Mix until evenly combined.
3. Peel and boil the potatoes until semi-soft, about 7 minutes. Slice the potatoes and arrange a layer at the bottom of a round glass baking dish. Arrange another layer around the sides.
4. Form the meat mixture into meatballs, about the size of an ice cream scoop (approximately 15 meatballs). Place them on the potato slices in the dish.
5. Use the remaining potato slices to create walls between the meatballs, forming compartments. Pour the béchamel sauce into each compartment until full.
6. Top the dish with a thin layer of shredded mozzarella.
7. Bake in the preheated oven for 15 minutes.

Enjoy a deliciously cheesy and creamy French casserole-style dish that the whole family will love!