Layer Potatoes & Meatball
- one pound ground beef
- half c yellow onion
- one egg
- a quarter c panko
- one tsp parsley
- one tsp basil
- one tsp oregano
- Lemon juice
- Salt & pepper
- five Yukon potatoes, cut to 1/4-inch rounds
- one c tomato sauce
- two tsp parsley
- two tsp basil
- half c mozzarella
FOR CREAM SAUCE:
- three tsp butter
- four tablespoons all-purpose flour
- two cups whole milk
- one teaspoon garlic powder
- Salt and pepper to taste
Preheat oven three hundred fifty 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 twenty two one-inch balls. Place them on a prepared baking sheet and bake for twelve to fifteen 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 three hundred seventy five degrees. Line the bottom of a cast iron or casserole dish with four 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 forty five to fifty min to cheese and sauce are bubbling and the potatoes are tender to the touch. Leave to cool for fifteen min and serving .
2 thoughts on “Layer Potatoes & Meatball”
So many good recipes
The picture shows uncooked meatballs. The recipe states roast them 12 to 15 min. Is pre-baking the meatballs necessary? If it is done to render the fat, could you use a leaner beef such as ground sirloin or ground round and skip the pre-bake. I am concerned about them being too dry.