Ingredients
The dish:
3 potatoes, peeled and boiled
1 white onion
1 package of ground beef
1 teasp_oon of chopped parsley
1 pinch of paprika
1 large bag of shredded mozzarella
bechamel sauce
salt
pepper
Bechamel sauce:
5 table_spoons of butter
4 tables_poons of all-purpose flour
4 cups of milk
2 teaspoons of salt
1/2 teas_poon of nu_tmeg
Instructions
Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium sauc_epan and melt your butter over medium_low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.
In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradu_ally add your hot milk one cup at a time to the butter, cont_inually whi_sking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it cons_tantly. Season it at the end with salt and nu_tmeg and you’re good to go!
Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arran_ging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.
After that, get your meat mixture and work it into ice cream scoop_sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.
Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own comp_artment. Pour your béchamel sauce into each one of the “comp_artments” until it’s relati_vely full and top the entire thing with a thin layer of shredded mozzarella.
