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MEATBALLS AND POTATOES
Alyssa

MEATBALLS AND POTATOES

Delicious meatballs and potatoes recipe for a hearty main dish. Perfectly seasoned and satisfying for any family meal. Easy to make and so tasty.
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Ingredients Method

Ingredients
  

For the Meatballs:
  • 1 pound lean ground beef
  • ½ cup finely chopped sweet yellow onion
  • ⅓ cup plain panko bread crumbs
  • 1 extra-large egg beaten
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh chopped parsley 1 teaspoon for the meatballs, 1 teaspoon for garnish
  • ½ teaspoon fresh cracked black pepper
  • The ground beef provides a lighter protein source without sacrificing flavor. The combination of onion enhances the moisture and sweetness of the meatballs while the panko breadcrumbs help to bind the mixture together.
For the Potatoes:
  • 5 medium-sized Yukon Gold potatoes or 6-7 smaller ones, washed and dried
  • Yukon Gold potatoes are ideal for their creamy texture when cooked. Keeping the skins on adds extra fiber and nutrients but feel free to peel them if desired.
For the Tomato Sauce:
  • 1½ cups crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • This sauce ties the meatballs and potatoes together adding a tangy richness that complements the savory flavors.
For the Béchamel (Cream) Sauce:
  • 4 tablespoons salted butter
  • 5 tablespoons all-purpose flour
  • 2¼ cups whole milk warmed to room temperature
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 cup freshly shredded mozzarella
  • 2 teaspoons freshly chopped parsley for garnish
  • The béchamel sauce adds a creamy layer that enriches the overall dish providing a delightful contrast to the meatballs and potatoes.

Method
 

  1. Preheat your Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare the Meatball Mixture: In a medium-sized mixing bowl, combine 1 pound of ground beef , ½ cup of finely chopped sweet yellow onion, ⅓ cup of plain panko bread crumbs, 1 beaten extra-large egg, 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, 2 teaspoons of fresh chopped parsley (reserve 1 teaspoon for garnish), and ½ teaspoon of fresh cracked black pepper. You can mix using a spoon or your hands, making sure everything is well combined.
  3. Form the Meatballs: Use a 1½ tablespoon scoop to portion out the mixture and roll it into balls. Place the meatballs on the prepared baking sheet, spacing them about 2 inches apart. You should yield around 22-23 meatballs and bake them in the preheated oven for 15 minutes.
  4. Prepare the Potatoes: While the meatballs are baking, bring a pot of water to a boil. Add 5 medium-sized Yukon Gold potatoes and cook for 15-20 minutes until fork-tender. Drain and rinse them under cold water to stop the cooking process.
  5. Make the Tomato Sauce: In a small mixing bowl, combine 1½ cups crushed tomatoes, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir well and set aside.
  6. Prepare the Cream Sauce: In a heavy-bottomed saucepan over medium-high heat, melt 4 tablespoons of salted butter. Once melted, whisk in 5 tablespoons all-purpose flour continuously for about 1-1½ minutes. Gradually whisk in 2¼ cups of warmed whole milk, stirring until the sauce thickens. Remove from the heat and mix in ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, and ⅛ teaspoon ground nutmeg.
  7. Layer the Dish: Remove the baked meatballs from the oven. Slice the potatoes into ⅛ inch thick slices. In a greased 9 x 9 baking dish or a cast-iron skillet, layer the potato slices to cover the bottom and sides. Next, place the meatballs on top and create a design that forms a “bullseye.” Fit the remaining potato slices around the meatballs.
  8. Assemble the Sauces: Spoon the prepared tomato sauce evenly over the meatballs. Then, pour the béchamel sauce over the tomato sauce, ensuring you use all the sauce. Finish by sprinkling 1 cup of freshly shredded mozzarella on top.
  9. Bake the Dish: Bake the casserole for 45 minutes, or until the cheese is golden brown.
  10. Rest and Serve: Allow the dish to rest for approximately 10-15 minutes before serving. This lets the flavors meld and allows the dish to cool slightly. Garnish with the reserved 2 teaspoons of chopped parsley and serve warm.