Cheesy Potato Meatball Dish (Print Version)
# Ingredients:
→ Meatballs
01 -
1 egg
02 -
1/2 cup diced yellow onion
03 -
1 pound of ground beef
04 -
1 teaspoon basil, chopped
05 -
1/4 cup panko crumbs
06 -
1 teaspoon lemon juice
07 -
1 teaspoon chopped parsley
08 -
1 teaspoon oregano
09 -
Salt, to taste
10 -
Pepper, to taste
→ Potato Bake
11 -
1 cup tomato sauce
12 -
2 tablespoons fresh basil, chopped
13 -
5 Yukon gold potatoes (medium), sliced thin
14 -
2 tablespoons parsley, finely minced
15 -
1/2 cup mozzarella cheese, shredded
→ Cream Sauce
16 -
4 tablespoons all-purpose flour
17 -
Salt, as needed
18 -
1 teaspoon garlic powder
19 -
2 cups whole milk
20 -
Pepper, as needed
21 -
3 tablespoons butter
# Instructions:
01 -
Set oven to 350°F (175°C) and grab a baking sheet with parchment. In a bowl, combine the ground beef, onion, panko, and egg. Stir in lemon juice, parsley, basil, and a pinch of oregano. Mix well and season lightly with salt and pepper. Form 22 small balls (about 1 inch each) and line them on the baking sheet. Bake for 12 to 15 minutes until they get golden. Cool them down before moving on.
02 -
Warm up a small pan on medium heat and melt butter. Toss in the flour, stirring until it becomes a bit golden. Gradually add milk, mixing without stopping. Let the mixture thicken over low heat. Stir in garlic powder, salt, and a pinch of pepper. Take it off the heat and let it sit while prepping the other layers.
03 -
Preheat your oven to 375°F (190°C). Place 4 potato rounds at the base of a casserole pan or skillet. Add a layer of meatballs on top. Repeat by alternating leftover potatoes and meatballs around the edges so they fit snug. Pour tomato sauce over the top, followed by the fresh parsley and basil. Spoon on the cream sauce, then scatter shredded mozzarella all over.
04 -
Pop it in the oven and bake for 45 to 50 minutes, so the cheese gets bubbly and the potatoes cook through. Take it out and let it settle on the counter for around 15 minutes before digging in.