Cheesy Meatball Potato Bake (Print Version)
# Ingredients:
→ Meatballs
01 -
1 pound ground beef
02 -
1/2 cup yellow onion, finely diced
03 -
1 egg
04 -
1/4 cup panko
05 -
1 teaspoon chopped parsley
06 -
1 teaspoon chopped basil
07 -
1 teaspoon oregano
08 -
1 teaspoon lemon juice
09 -
Salt to taste
10 -
Pepper to taste
→ Potato Bake
11 -
5 medium-sized Yukon gold potatoes, sliced into 1/4-inch rounds
12 -
1 cup tomato sauce
13 -
2 tablespoons chopped parsley
14 -
2 tablespoons chopped basil
15 -
1/2 cup shredded mozzarella
→ Cream Sauce
16 -
3 tablespoons butter
17 -
4 tablespoons all-purpose flour
18 -
2 cups whole milk
19 -
1 teaspoon garlic powder
20 -
Salt to taste
21 -
Pepper to taste
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium-sized bowl, mix ground beef, onions, panko, and egg. Stir in parsley, basil, oregano, and lemon juice. Combine thoroughly and season with salt and pepper. Divide mixture into approximately 22 one-inch balls. Arrange on prepared baking sheet and bake for 12 to 15 minutes until golden. Let cool.
02 -
In a small saucepan, melt butter over medium heat. Stir in flour until slightly darkened. Slowly pour in milk while stirring continuously. Cook on medium-low heat until thickened. Add garlic powder and season with salt and pepper. Allow sauce to cool slightly while assembling the dish.
03 -
Preheat oven to 375°F (190°C). Line the bottom of a cast-iron skillet or casserole dish with 4 potato slices. Place meatballs over the slices. Alternate remaining potato slices and meatballs around the outer edge of the dish, fitting tightly. Spread tomato sauce over meatballs and sprinkle with chopped parsley and basil. Spoon the cream sauce evenly over the top and finish with shredded cheese.
04 -
Bake in the preheated oven for 45 to 50 minutes, or until cheese is bubbling and potatoes are tender. Let rest for 15 minutes before serving.