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Cheesy Meatball Potato Bake

Serving Size: 4-6 Preparation Time: 15 minutes Cooking Time: 2 hours 30 minutes

FOR THE MEATBALLS:

  • 1 pound ground beef
  • 1/2 cup finely diced yellow onion
  • 1 egg
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped basil
  • 1 teaspoon oregano
  • Lemon juice
  • Salt & pepper to taste

FOR THE POTATO BAKE:

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  • 5 medium-sized Yukon gold potatoes, sliced into 1/4-inch rounds
  • 1 cup tomato sauce
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1/2 cup shredded mozzarella

FOR THE CREAM SAUCE:

  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

DIRECTIONS:

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. In a medium-sized bowl, combine ground beef, diced onions, panko breadcrumbs, and egg. Mix well, then add chopped parsley, basil, oregano, and lemon juice. Season with salt and pepper to taste.
  3. Form the mixture into approximately 22 one-inch meatballs and place them on the prepared baking sheet. Bake for 12 to 15 minutes until golden brown. Allow to cool.
  4. For the cream sauce, melt butter in a small saucepan, then add flour and stir until slightly darkened. Slowly pour in milk, stirring continuously over medium-low heat until the mixture thickens. Season with salt, pepper, and garlic powder. Set aside to cool slightly.
  5. Preheat the oven to 375°F (190°C). Line the bottom of a cast-iron or round casserole dish with sliced potatoes. Arrange the meatballs around the outer edge, alternating with potato slices.
  6. Spoon tomato sauce over the meatballs, then sprinkle with chopped parsley and basil. Pour the cream sauce over the meatballs and potatoes, then top with shredded mozzarella cheese.
  7. Bake for 45 to 50 minutes until the cheese and sauce are bubbling, and the potatoes are tender to the touch. Let cool for 15 minutes before serving.

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