Meatballs with Potatoes and Cheese – A Hearty Comfort Dish with a Creamy Twist

In a large bowl, combine the ground beef, diced onion, dried paprika, dried parsley, salt, and black pepper.
Mix everything together until well combined, then form the mixture into small meatballs (about 1-2 inches in diameter).
Heat a skillet over medium-high heat and cook the meatballs, turning occasionally, for about 8-10 minutes, or until browned and cooked through. Set aside.
Step 2: Cook the Potatoes
Peel and parboil the Russet potatoes by boiling them for 10 minutes until just fork-tender. Drain and let them cool slightly.
Slice the potatoes into thin rounds and set aside.
Step 3: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat.
Add the all-purpose flour and whisk for 2 minutes to create a smooth roux.
Gradually add the milk while whisking constantly to avoid lumps.
Stir in the salt and nutmeg, and simmer for about 5-7 minutes, until the sauce thickens and becomes creamy.
Step 4: Assemble the Dish
Preheat the oven to 375°F (190°C).
In a greased baking dish, layer the sliced potatoes and meatballs.
Pour the creamy béchamel sauce over the layers, then sprinkle the top with shredded mozzarella cheese.
Bake in the oven for about 20-25 minutes, until the cheese is melted and bubbly, and the top is golden brown.
Step 5: Serve and Enjoy
Once baked, remove from the oven and let it cool for a few minutes.
Serve warm, garnished with extra parsley if desired.
Serving and Storage Tips