FOR MAKING POTATOES AND CHEESE MEATBALLS:
Make the bechamel sauce first.
In a skillet, melt the butter and mix in the flour.
Cook, whisking, until golden, approximately 6 minutes.
In a pan, heat the milk until it’s almost boiling, but not quite.
The flour mixture should be added one cup of milk at a time, stirring until smooth after each addition.
After bringing the mixture to a boil, reduce the heat slightly, and simmer, stirring constantly, for ten minutes.
Add nutmeg and season with salt and black pepper.
Set oven temperature to 400°F.
In a bowl, combine the meat, onion, parsley, nutmeg, salt, and pepper.
Form it into balls of meat.
Lay potato slices over the rim and up the edges of a circular casserole dish.
Put the meatballs in order on top.

Place a few potato pieces in between each.
Top with the bechamel sauce.
After scattering the cheese on top, bake for fifteen minutes, or until brown.
This meal of baked meatballs is quite filling and substantial. In addition to potatoes and handmade bechamel sauce, it also contains nutmeg andother delicious ingredients.
tastes in each bite.
Meatballs paired with cheese and potatoes
I love this meatball bake; it’s so creamy and cheesy. It is really flavorful and suitable for all family members. It’s easy to prepare and rather filling.
Copy and Paste the Recipe
Cooking Time
Two hours and fifteen minutes
Main Course Servings
15 PIECES
Three peeled Russet potatoes parboiled
One chopped white onion and one sprinkle of dry paprika
One sprinkle of desiccated parsley
Two cups of mozzarella shredded
One and a half pounds of ground beef
To taste, add salt and black pepper.
For the Sauce Bechamel:
Five teaspoons of butter
Four glasses of milk
Four tsp full-purpose flour
two tsp salt
half a teaspoon of nutmeg
DIRECTIONS
Make the bechamel sauce first.
In a skillet, melt the butter and mix in the flour.
Cook, whisking, until golden, approximately 6 minutes.
In a pan, heat the milk until it’s almost boiling, but not quite.
The flour mixture should be added one cup of milk at a time, stirring until smooth after each addition.
After bringing the mixture to a boil, reduce the heat slightly, and simmer, stirring constantly, for ten minutes.
Add nutmeg and season with salt and black pepper.
Set oven temperature to 400°F.
In a bowl, combine the meat, onion, parsley, nutmeg, salt, and pepper.
Form it into balls of meat.
Lay potato slices over the rim and up the edges of a circular casserole dish.
Put the meatballs in order on top.
Place a few potato pieces in between each.
Top with the bechamel sauce.
After scattering the cheese on top, bake for fifteen minutes, or until brown.
ARE YOU ABLE TO ADVANCE IT?
Yes, you are able to construct it beforehand. Simply bake it when you’re ready.
STORAGE INSTRUCTIONS: Refrigerated leftovers may be stored for up to four days.
Variations and substitutions: Feel free to swap out the meat for anything else and adjust the spices. Instead of preparing your own meatballs, you may buy premade ones.

FOR MAKING POTATOES AND CHEESE MEATBALLS:
Make the bechamel sauce first.
In a skillet, melt the butter and mix in the flour.
Cook, whisking, until golden, approximately 6 minutes.
In a pan, heat the milk until it’s almost boiling, but not quite.
The flour mixture should be added one cup of milk at a time, stirring until smooth after each addition.
After bringing the mixture to a boil, reduce the heat slightly, and simmer, stirring constantly, for ten minutes.
Add nutmeg and season with salt and black pepper.
Set oven temperature to 400°F.
In a bowl, combine the meat, onion, parsley, nutmeg, salt, and pepper.
Form it into balls of meat.
Lay potato slices over the rim and up the edges of a circular casserole dish.
Put the meatballs in order on top.

Place a few potato pieces in between each.
Top with the bechamel sauce.
After scattering the cheese on top, bake for fifteen minutes, or until brown.
This meal of baked meatballs is quite filling and substantial. In addition to potatoes and handmade bechamel sauce, it also contains nutmeg andother delicious ingredients.
tastes in each bite.
Meatballs paired with cheese and potatoes
I love this meatball bake; it’s so creamy and cheesy. It is really flavorful and suitable for all family members. It’s easy to prepare and rather filling.
Copy and Paste the Recipe
Cooking Time
Two hours and fifteen minutes
Main Course Servings
15 PIECES
Three peeled Russet potatoes parboiled
One chopped white onion and one sprinkle of dry paprika
One sprinkle of desiccated parsley
Two cups of mozzarella shredded
One and a half pounds of ground beef
To taste, add salt and black pepper.
For the Sauce Bechamel:
Five teaspoons of butter
Four glasses of milk
Four tsp full-purpose flour
two tsp salt
half a teaspoon of nutmeg
DIRECTIONS
Make the bechamel sauce first.
In a skillet, melt the butter and mix in the flour.
Cook, whisking, until golden, approximately 6 minutes.
In a pan, heat the milk until it’s almost boiling, but not quite.
The flour mixture should be added one cup of milk at a time, stirring until smooth after each addition.
After bringing the mixture to a boil, reduce the heat slightly, and simmer, stirring constantly, for ten minutes.
Add nutmeg and season with salt and black pepper.
Set oven temperature to 400°F.
In a bowl, combine the meat, onion, parsley, nutmeg, salt, and pepper.
Form it into balls of meat.
Lay potato slices over the rim and up the edges of a circular casserole dish.
Put the meatballs in order on top.
Place a few potato pieces in between each.
Top with the bechamel sauce.
After scattering the cheese on top, bake for fifteen minutes, or until brown.
ARE YOU ABLE TO ADVANCE IT?
Yes, you are able to construct it beforehand. Simply bake it when you’re ready.
STORAGE INSTRUCTIONS: Refrigerated leftovers may be stored for up to four days.
Variations and substitutions: Feel free to swap out the meat for anything else and adjust the spices. Instead of preparing your own meatballs, you may buy premade ones.