Meatballs with Potatoes and Cheese

This Meatballs with Potatoes and Cheese bake is a comforting, family-friendly dish that layers tender potatoes, savory beef meatballs, and a creamy homemade béchamel. It’s hearty, cozy, and easy enough for weeknights while still feeling special. The bubbling mozzarella on top adds irresistible richness, and the mild spices keep it kid-approved. Serve it as a complete one-dish meal—no sides required unless you want a simple salad for freshness.

Ingredients

• 3 parboiled Russet potatoes, peeled and sliced
• 1 diced white onion
• 1 pinch paprika
• 1 pinch dried parsley
• 2 cups shredded mozzarella
• 1 1/2 pounds ground beef
• Salt and black pepper, to taste

Béchamel Sauce:

• 5 tablespoons butter
• 4 cups milk
• 4 tablespoons all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon nutmeg

Directions

1. Melt butter in a skillet, stir in flour, and cook 6 minutes until lightly golden.
2. Heat milk until nearly boiling; add gradually to the flour mixture, whisking smooth after each addition.
3. Bring to a boil, then reduce heat and cook 10 minutes, stirring constantly. Season with salt, pepper, and nutmeg.
4. Preheat oven to 400°F.
5. Mix ground beef with onion, parsley, paprika, salt, and pepper; shape into meatballs.
6. Layer sliced potatoes on the bottom and up the sides of a round casserole dish.
7. Arrange meatballs on top and tuck potato slices between them.
8. Pour béchamel sauce over the dish.
9. Sprinkle mozzarella on top.
10. Bake 15 minutes, or until golden and bubbly.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes
Kcal: ~450 kcal per serving | Servings: 6

Tips

• Parboil potatoes just until tender so they hold their shape during baking.
• Let the casserole rest 5–10 minutes before serving to help the layers set.

FAQ

Can I use other cheeses?
Yes—try provolone, Monterey Jack, or a mild cheddar.

Can I prep this ahead?
Assemble up to 1 day early; store covered in the fridge and bake just before serving.

Can I swap the beef?
Ground turkey or chicken works well; just season generously.

Why is my béchamel lumpy?
Add the milk slowly while whisking and keep the heat moderate to maintain a smooth sauce.