Cheesy Spinach, Meatball And Potato Bake
This meatball and potato bake is incredibly tender and succulent, with the added zing of lemon and fragrant aromas. It's a dish you'll fall in love with and want to make again and again, thanks to its quick prep time and effortless cooking in the oven.
Ingredients
For the meatballs:
- 1 large egg
- 1 pound ground beef
- ¼ cup panko
- 1 teaspoon chopped parsley
- ½ cup yellow onion, finely diced
- 1 teaspoon oregano
- ¼ teaspoon black pepper
- Lemon juice
- 1 teaspoon salt
For the cream sauce:
- 2 cups whole milk
- 3 tablespoons butter
- Salt and pepper, to taste
- 4 tablespoons all-purpose flour
For the bake:
- 2 tablespoon chopped basil
- ½ cup shredded mozzarella
- 1 cup tomato puree
- 2 tablespoons chopped parsley
- 5 medium-sized Yukon gold potatoes, sliced into ¼-inch rounds
Instructions
Make the meatballs:
- To start, heat up the oven to 350° and get a baking sheet ready by covering it with parchment paper.
- Grab a bowl of medium size and blend the beef, onions, panko, and egg until thoroughly mixed. Add salt, herbs, and spices, and finish with a squeeze of lemon. Gently mix everything together. Shape the mixture into approximately 22 balls that are one inch in size, and arrange them on the baking sheet that has been prepared in advance.
- To achieve a golden brown color, cook the meatballs for 12 to 15 minutes.
- Once done, let them cool before serving.
Make the sauce:
- Commence by melting the butter in a petite saucepan. Then, incorporate the flour and stir until it slightly darkens. As you stir the mixture on medium-low heat, slowly add the milk until it thickens. Season the mixture with salt and pepper, and then let it cool down a bit as you assemble the bake.
Assemble the bake:
- To prepare, preheat your oven to 375 degrees. Take 4 potatoes and slice them to form a layer at the bottom of a cast-iron or round casserole dish. Next, arrange meatballs on top of the potatoes in an alternating pattern, fitting them tightly around the outer edge of the dish. Using a spoon, cover the meatballs with tomato sauce and sprinkle chopped herbs on top.
- Then, carefully spoon cream sauce over the meatballs and potatoes, and sprinkle shredded cheese on top. To cook the dish, put it in the oven and let it bake for 45 to 50 minutes until the sauce and cheese start bubbling, and the potatoes become tender to the touch. Once done, let the dish cool for 15 minutes before serving it immediately.
