Cheesy Meatball Potato Bake
Meat and potatoes like you've never had them before!
Ingredients
- 1 poundground beef
- ½ cupyellow onion, finely diced
- 1egg
- ¼ cuppanko
- 1 teaspoonchopped parsley
- 1 teaspoonchopped basil
- 1 teaspoonoregano
- lemon juice
- salt & pepper to taste
- 5medium-sized yukon gold potatoes, sliced into 1/4-inch rounds
- 1 cuptomato sauce
- 2 tablespoonschopped parsley
- 2 tablespoonschopped basil
- ½ cupshredded mozzarella
- 3 tablespoonsbutter
- 4 tablespoonsall-purpose flour
- 2 cupswhole milk
- 1 teaspoongarlic powder
- salt and pepper to taste
Directions
For the meatballs:
- 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
- 2
In a medium-sized bowl, combine beef, onions, panko, and egg. Mix to combine. Stir in parsley, basil, oregano, and lemon juice.
- 3
Divide into approximately 22 one-inch balls. Place them on prepared baking sheet and bake for 12 to 15 minutes until golden. Allow to cool.
For the cream sauce:
- 1
In a small saucepan, melt butter and add flour. Continue to stir until flour darkens slightly.
- 2
Slowly pour in milk and continue to stir on medium-low heat until mixture thickens. Season with salt, pepper, and garlic powder and allow to cool slightly while bake is assembled.
For the potato bake:
- 1
Preheat the oven to 375 degrees. Line the bottom of cast-iron or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around.
- 2
Spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese.
- 3
Bake for 45 to 50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.