Ingredients
°3 Big potatoes
°1 chopped white onion
°1.6 pounds of meat (750 grams)
15 milliliters of paprika
° One cup (100 grams) of mozzarella cheese, shredded
250 ml of basic bechamel sauce at °1 c
°To taste, add salt and pepper
° fresh parsley
To make the sauce with bechamel:
°4 cups of milk (1 liter)
°75 g (5 tsp) butter
°4 tablespoons of flour (48 grams)
10 ml or two tablespoons of salt
°½ teaspoon nutmeg (3 milliliters)
Getting ready
Making a simple bechamel sauce.
Melt the butter in a saucepan over medium-low heat. After adding the flour, whisk continuously for 6 minutes to create a golden roux.
Add the roux mixture and whisk until smooth after heating the milk to a boil. Bring to a boil and cook for 10 minutes while stirring continuously. Finally, add salt and nutmeg.
Set the oven’s temperature to 400°F, or 200°C.
Put the ground beef, paprika, and 1 teaspoon (5 ml) of minced parsley in a big bowl. Add salt and pepper for seasoning. Stir in onions.
Peel and boil potatoes for about 7 minutes, or until they are just beginning to soften. After draining, cut into pieces.
In order to create a vertical shape, arrange the slices in a single layer at the bottom of a pie plate.
Put the meatballs on the platter in the shape of an ice cream scoop.
Separate the meatballs into small parts using the leftover potato slices.
Fill each of these sections to overflowing with béchamel sauce, then sprinkle shredded mozzarella on top.
15 minutes of baking
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