Description
This hearty dish features tender baked meatballs made from lean ground beef, nestled among sliced Yukon Gold potatoes and layered with rich tomato and creamy béchamel sauces, all topped with melted mozzarella cheese. It’s a comforting and flavorful meal perfect for cozy family dinners.
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, 1 teaspoon for garnish)
- 1/2 teaspoon fresh cracked black pepper
Potatoes
- 5 medium Yukon Gold potatoes, washed and dried (skins optional)
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 & Prepare Meatball Mixture: Preheat the oven to 375°F and line a baking sheet with parchment paper. In a medium bowl, combine the ground beef, chopped onion, panko bread crumbs, beaten egg, Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon fresh chopped parsley, and black pepper. Mix thoroughly using hands (recommended with nitrile gloves) or a spoon.
- Form and Bake Meatballs: Using a 1½ tablespoon scoop, portion the meat mixture into 22-23 equal-sized balls. Place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15 minutes until cooked through.
- Boil Potatoes: While meatballs bake, boil the potatoes whole (skins on or peeled as preferred) for 15-20 minutes until fork tender. Drain and rinse under cold water to stop cooking and cool for slicing.
- Prepare Tomato Sauce: In a small bowl, mix crushed tomatoes, Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir until combined.
- Make Béchamel Sauce: In a medium heavy-bottom saucepan over medium-high heat, melt butter completely. Whisk in flour and continue whisking for 1–1½ minutes until well combined and cooked. Gradually whisk in the warm milk, continuing to whisk until the sauce thickens to a gravy-like consistency. Remove from heat and stir in ½ teaspoon kosher salt, ½ teaspoon black pepper, and nutmeg.
- Slice Potatoes: Slice the cooled boiled potatoes into ⅛-inch thick rounds. Reserve potato end slices if needed.
- Assemble in Baking Dish: Spray a 9-10 inch cast iron skillet, 9×9 baking dish, or 3–3½ quart casserole pan with nonstick spray. Layer sliced potatoes to cover the bottom and sides. Arrange baked meatballs on top in a shrinking circle pattern forming a bullseye in the center. Fill remaining spaces between meatballs with remaining potato slices to create a ‘potato and meatball fort’.
- Add Sauces & Cheese: Spoon tomato sauce evenly over the meatballs, then spoon the béchamel sauce over the tomato layer, stirring béchamel before using to ensure even consistency. Use all of the béchamel sauce. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake & Rest: Bake the assembled dish for 45 minutes or until the cheese is golden brown and bubbly. Remove from oven and allow to rest for 10-15 minutes to let the flavors meld and potatoes to absorb the sauces.
- Garnish & Serve: Sprinkle the remaining 1 teaspoon of fresh chopped parsley on top before serving. Serve hot for a comforting meal.
Notes
- Using nitrile gloves while mixing raw meatballs helps prevent cross-contamination and keeps hands clean.
- You can peel the Yukon Gold potatoes if you prefer, but leaving the skins on adds texture and nutrients.
- Make sure to warm the milk to room temperature before adding to the béchamel to avoid lumps.
- Resting the assembled dish after baking allows potatoes to soak up rich flavors without becoming soggy.
- You can use either a cast iron skillet or a casserole dish depending on your preference and availability.
- Adjust seasoning as needed based on taste and salt preferences.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of recipe)
- Calories: 450
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg
