Creamy Potato & Meatball Bake

Instructions

1. Prepare the Béchamel Sauce

• In a saucepan over medium heat, melt the butter.

• Whisk in the flour and cook for 2-3 minutes until golden (this is your roux).

• Gradually pour in the milk while whisking continuously to avoid lumps.

• Bring to a gentle simmer, stirring frequently, until the sauce thickens (about 5-7 minutes).

• Season with salt and nutmeg, then remove from heat and set aside.

2. Preheat & Prep

• Preheat oven to 400°F (200°C).

• Par-cook the potatoes: Boil sliced potatoes for 5-7 minutes until slightly tender. Drain well.

3. Make the Meatball Mixture

• In a bowl, combine ground beef, chopped onion, paprika, salt, and pepper.

• Shape into golf ball-sized meatballs (about 1.5 inches in diameter).

4. Assemble the Bake

• Layer 1: Arrange potato slices in a greased baking dish, covering the bottom and sides.

• Layer 2: Place meatballs evenly between the potatoes.

• Layer 3: Pour béchamel sauce over everything, ensuring meatballs are coated.

• Top with cheese: Sprinkle mozzarella evenly over the top.

5. Bake & Serve

• Bake for 15-20 minutes until cheese is bubbly and golden.

• Garnish with fresh parsley and serve hot.

Variations & Tips

• Extra Veggies: Add sautéed mushrooms, bell peppers, or spinach to the meat mixture.

• Cheese Swap: Try Gouda, cheddar, or Parmesan for a different flavor.

• Spicy Kick: Add red pepper flakes or cayenne to the meatballs.

• Herb Boost: Stir thyme or rosemary into the béchamel for extra aroma.

• Make-Ahead: Assemble unbaked, cover, and refrigerate for up to 24 hours before baking.

Storage Instructions

• Fridge: Cool completely, cover tightly, and store for 3-4 days.

• Freezer: Wrap well and freeze for up to 3 months. Thaw overnight before reheating.

• Reheat: Bake at 350°F (175°C) until warmed through, or microwave individual portions.