Step-by-Step Instructions
1. Make the Meatballs
In a mixing bowl, combine ground beef, onion, garlic, breadcrumbs, egg, parsley, salt, and pepper.
Roll into medium-sized meatballs. Set aside.
2. Prepare the Potatoes
Slice the peeled potatoes into thick rounds (about ½ inch). Parboil them in salted water for 5 minutes to soften slightly, then drain.
3. Arrange in the Baking Dish
Grease a round baking dish.
Alternate potato slices and raw meatballs in a circular pattern around the dish until it’s filled.
4. Make the Creamy Sauce
In a saucepan, melt butter, then stir in flour to create a roux.
Slowly whisk in warm milk until smooth and thickened.
Season with salt, pepper, and nutmeg.
Pour the sauce evenly over the potatoes and meatballs.
5. Add Cheese & Bake
Sprinkle generously with mozzarella and Parmesan.
Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, until the meatballs are cooked through and the cheese is bubbly and golden.
Serving Suggestions
Serve hot straight from the dish with a side salad for freshness.
Pair with garlic bread for an extra indulgent meal.
Garnish with chopped parsley or chives for a pop of color.
Tips & Variations
Make it Italian: Add marinara sauce under the creamy sauce for a lasagna-style twist.
Make it Spicy: Add chili flakes or paprika to the meatball mixture.
Cheese Lovers: Mix cheddar, mozzarella, and gouda for a richer topping.
Lighter Option: Use ground turkey or chicken instead of beef.
Final Thoughts
This Creamy Potato & Meatball Bake is the perfect marriage of classic flavors—tender potatoes, juicy meatballs, and a velvety cheese topping. It’s easy enough for a family dinner yet elegant enough to serve when entertaining guests.
One spoonful of this bubbling, golden casserole, and you’ll see why it’s bound to become a repeat favorite at your table.
