Incredibly delicious meatballs with potatoes and the famous but light “Béchamel” sauce
Ingredients:
- 3 large potatoes
- 1 white onion, chopped
- 1.6 pounds (750 grams) ground beef
- 1 teaspoon (15 ml) paprika
- 1 cup (100 grams) shredded mozzarella cheese
- 1 cup (250 ml) basic béchamel sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
For the Béchamel Sauce:
- 4 cups (1 liter) milk
- 5 tablespoons (75 grams) butter
- 4 tablespoons (48 grams) flour
- 2 teaspoons (10 ml) salt
- ½ teaspoon (3 ml) ground nutmeg
Instructions:
1. Prepare the Béchamel Sauce:
In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 6 minutes until a golden roux forms. Gradually whisk in the heated milk, ensuring the mixture is smooth. Bring it to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Season with salt and nutmeg, then set aside.
2. Preheat the Oven:
Preheat your oven to 400°F (200°C).
3. Prepare the Meat Mixture:
In a large bowl, mix the ground beef with paprika, chopped parsley, and chopped onion. Season with salt and pepper to taste. Combine thoroughly.
4. Cook the Potatoes:
Peel and boil the potatoes for about 7 minutes, just until they start to soften. Drain and slice them into rounds.
5. Assemble the Dish:
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