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- Ingredients :
+FOR MEATBALLS:
°1 pound ground beef
°1/2 c yellow onion
°1 egg
°1/4 c panko
°1 tsp parsley
°1 tsp basil
°1 tsp oregano
°Lemon juice
°Salt & pepper
+FOR POTATO:
° 5 Yukon potatoes, cut to 1/4-inch rounds
°1 c tomato sauce
°2 tsp parsley
°2 tsp basil
°1/2 c mozzarella
+FOR CREAM SAUCE:
°3 tsp butter
°4 tablespoons all-purpose flour
°2 cups whole milk
°1 teaspoon garlic powder
°Salt and pepper to taste
- Methods
FOR MEATBALLS:
Preheat oven 350 degrees.
In a medium bowl, combine the beef, onions, panko and egg. Mix to combine. Stirring in parsley, basil, oregano also lemon juice.
Divide to approximately 22 one-inch balls. Place them on a prepared baking sheet and bake for 12-15 minutes until golden brown. Let cool.
FOR THE CREAM SAUCE:
In a small saucepan, melt the butter and add the flour. Continue to stir until the flour darkens slightly.
Slowly pour in the milk and continue to stir over medium-low heat until the mixture thickens. Season with salt, pepper and garlic powder and let cool slightly while baking is assembled.
FOR THE POTATO:
Preheat the oven to 375 degrees. Line the bottom of a cast iron or casserole dish with 4 sliced potatoes. Place the meatballs on top. Alternating between the potatoes and the meatballs, place them around the outer rim of the casserole. They should fit snugly.
Pour tomato sauce on meatballs. Garnished with chop herbs. Gently pour the cream sauce over the meatballs and potatoes and top with grated cheese.
Baking for 45 to 50 min to cheese and sauce are bubbling and the potatoes are tender to the touch. Leave to cool for 15 min and serving .
Enjoy !
