Holiday Herb-Crusted Meatballs with Creamy Veggie Bake

In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic, parsley, and seasonings (salt, pepper, paprika, basil, Provençal herbs).

Mix well and shape into meatballs.

In a skillet, melt a bit of butter or olive oil and lightly brown the meatballs on all sides (they will finish cooking in the oven).

Prepare the Veggies:

In a separate pan, sauté the mushrooms with a bit of butter until tender. Season lightly with salt and pepper.

Peel and thinly slice the potatoes. Grate the carrot and mix with the sliced potatoes in a large bowl. Add olive oil and season with a bit of salt and dill.

Assemble the Dish:

In a baking dish, layer the potatoes and carrots. Add the cooked mushrooms and place browned meatballs on top.

Spoon sour cream over everything and top with slices of tomato.

Sprinkle grated cheese over the top.

Bake:

Preheat oven to 180°C / 350°F.

Cover with foil and bake for 25–30 minutes.

Remove the foil and bake another 10–15 minutes until golden and bubbly.

Serving and Storage Tips

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