Looking for a hearty, comforting dish that’s easy to prepare and sure to please a crowd? This layered potatoes and meatballs recipe combines tender potatoes, flavorful meatballs, and a velvety béchamel sauce, making it a satisfying meal for any occasion. Perfect for busy weeknights or family dinners, this dish offers a balanced mix of flavors, textures, and rich comfort food goodness.
The key to this recipe’s success is the homemade béchamel sauce, which brings a creamy texture that perfectly complements the seasoned beef meatballs and the soft, slightly crispy potatoes. The layers of tender, boiled potatoes and juicy meatballs make each bite a delightful combination of savory and creamy.
With a simple list of ingredients and straightforward preparation steps, this dish is easy to assemble. The result is a meal that’s perfect for sharing with loved ones. Whether you’re preparing it for a special dinner or a casual family gathering, this comforting dish is sure to become a new favorite.
Servings: 6–8
Ingredients
For the dish:
- 3 potatoes, peeled and boiled
- 1 white onion
- 1 package ground beef
- 1 teaspoon chopped parsley
- 1 pinch paprika
- 1 large bag shredded mozzarella cheese
- Bechamel sauce (recipe below)
- Salt and pepper to taste
For the béchamel sauce:
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- ½ teaspoon nutmeg
Instructions
- Make the béchamel sauce: Melt butter in a medium saucepan over medium-low heat. Stir in flour and cook for about 6–7 minutes until it turns a light golden color. Heat the milk in a separate pan until almost boiling. Gradually add the hot milk to the butter mixture, one cup at a time, whisking continuously. Bring the mixture to a boil, stirring constantly for about 10 minutes. Season with salt and nutmeg and set aside.
- Prepare the meatballs: Preheat oven to 400°F. In a large bowl, combine the ground beef, chopped parsley, paprika, salt, and pepper. Mix well until evenly combined. Form the mixture into approximately 15 meatballs, using an ice cream scoop or your hands.
- Assemble the dish: Peel and boil the potatoes until semi-soft, around 7 minutes. Slice the potatoes and arrange them in a round glass baking dish, creating a layer at the bottom and around the sides of the dish. Place the meatballs on top of the potato slices.
- Top with béchamel sauce: Pour the béchamel sauce evenly over the meatballs and potatoes. Sprinkle the shredded mozzarella on top.
- Bake: Place the dish in the oven and bake for 20–25 minutes, or until the cheese is melted and the dish is bubbling.
Nutritional and Dietary Insights
This dish offers a well-rounded balance of protein from the meatballs, carbohydrates from the potatoes, and a creamy texture from the béchamel sauce. While rich and comforting, it’s best enjoyed as part of a balanced meal, especially for those watching their fat intake. For a lighter version, you could opt for ground turkey or chicken instead of beef, and use low-fat or non-dairy milk for the béchamel sauce. The dish is naturally gluten-rich, so those with dietary restrictions can substitute the flour in the sauce with a gluten-free alternative. Pair with a side of steamed vegetables to increase fiber content and make the meal more nutrient-dense.
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