Description
This comforting and hearty recipe for Meatballs and Potatoes combines tender baked meatballs with layers of sliced Yukon Gold potatoes, baked together with a rich tomato sauce and creamy béchamel. Finished with melted mozzarella cheese and fresh parsley, this dish is perfect for a satisfying family meal.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground beef (90/10)
- 1/2 cup finely chopped sweet yellow onion
- 1/3 cup plain panko bread crumbs
- 1 extra large egg, beaten
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 2 teaspoons fresh chopped parsley (divide 1 teaspoon for meatballs and 1 teaspoon for garnish)
- 1/2 teaspoon fresh cracked black pepper
Potatoes
- 5 medium Yukon Gold potatoes (washed and dried, skins on or peeled)
Tomato Sauce
- 1 1/2 cups crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Béchamel (Cream) Sauce
- 4 tablespoons salted butter, sliced into pats
- 5 tablespoons all-purpose flour
- 2 1/4 cups whole milk, warmed to room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup freshly shredded mozzarella cheese
- 2 teaspoons freshly chopped parsley for garnish
Instructions
- Preheat Oven and Prepare Meatball Mixture: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium mixing bowl, combine the ground beef, finely chopped sweet yellow onion, panko bread crumbs, beaten egg, Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon chopped parsley, and freshly cracked black pepper. Mix thoroughly using your hands or a spoon, ensuring ingredients are well incorporated.
- Form and Bake Meatballs: Using a 1½ tablespoon scoop, portion out the meat mixture and roll into meatballs. Place them on the prepared baking sheet spaced about 2 inches apart. You should have approximately 22-23 meatballs. Bake for 15 minutes until cooked through.
- Boil Potatoes: While the meatballs bake, put the washed Yukon Gold potatoes in a pot of boiling water. Boil them for 15-20 minutes until fork tender. Drain and immediately rinse under cold water to stop cooking and cool for slicing.
- Prepare Tomato Sauce: In a small mixing bowl, combine crushed tomatoes, Italian seasoning, ½ teaspoon kosher salt, and cracked black pepper. Stir well and set aside.
- Make Béchamel Sauce: In a heavy-bottom saucepan over medium-high heat, melt the butter completely. Whisk in the flour continuously, cooking for about 1 to 1½ minutes until well combined and slightly cooked. Gradually whisk in the warmed milk, stirring constantly until the sauce thickens to a white gravy consistency. Remove from heat, and whisk in ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, and ground nutmeg.
- Slice Potatoes: Slice the cooled potatoes into ⅛ inch thick slices. Keep the ends in case they are needed to fill gaps.
- Assemble the Dish: Select a 9-10 inch cast iron skillet, 9×9 inch baking dish, or 3-3½ quart casserole pan. Generously spray it with nonstick cooking spray. Line the bottom and sides with a single layer of potato slices.
- Add Meatballs and Potatoes: Arrange the baked meatballs in a circle on top of the potato layer, creating a bullseye pattern. Fit the remaining potato slices in between the meatballs, forming a layered ‘fort’ of potatoes and meatballs.
- Layer Sauces and Cheese: Spoon all the prepared tomato sauce evenly over the meatballs and potatoes. Then, stir the béchamel sauce and spoon it over the tomato sauce layer. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake the Casserole: Bake uncovered for 45 minutes or until the cheese turns golden brown and bubbly.
- Rest and Garnish: Allow the dish to rest for 10-15 minutes after baking to let the potatoes absorb the flavors and the juices settle. Garnish with the remaining tablespoon of fresh chopped parsley and serve immediately.
Notes
- You may peel the potatoes if preferred, but leaving the skin on adds texture and nutrients.
- Wearing nitrile disposable gloves when mixing raw meat helps prevent cross-contamination.
- If using smaller potatoes, increase to 6-7 to ensure enough coverage.
- Room temperature milk helps to create a smooth béchamel without lumps.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
