Description
Meatballs and Potatoes features tender beef meatballs simmered in seasoned crushed tomatoes, layered over sliced Yukon Gold potatoes and topped with a nutmeg-kissed white sauce and melted mozzarella.
Hearty and budget-friendly, it’s perfect for busy weeknights or a cozy family dinner.
Ingredients
- 1 pound lean ground beef, 90/10 for juicy meatballs
- 1/2 cup finely chopped sweet yellow onion
- 1/3 cup plain panko bread crumbs
- 1 extra large egg, beaten
- 2 teaspoons Italian seasoning, for the meatballs
- 1 teaspoon kosher salt, for the meatballs
- 2 teaspoons fresh chopped parsley, for the meatballs
- 1/2 teaspoon fresh cracked black pepper, for the meatballs
- 5 medium Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
- 1 1/2 cups crushed tomatoes
- 1 teaspoon Italian seasoning, for the sauce
- 1/2 teaspoon kosher salt, for the sauce
- 1/2 teaspoon cracked black pepper, for the sauce
- 4 tablespoons salted butter, sliced into pats for the white sauce
- 5 tablespoons all-purpose flour, for the white sauce
- 2 1/4 cups whole milk, warmed to room temperature
- 1/2 teaspoon kosher salt, for the white sauce
- 1/2 teaspoon fresh cracked black pepper, for the white sauce
- 1/8 teaspoon ground nutmeg
- 1 cup freshly shredded mozzarella
- 2 teaspoons freshly chopped parsley, for garnish
Instructions
- Mix the Meatball Base: In a large bowl, combine the ground beef, onion, panko, beaten egg, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 2 teaspoons parsley, and 1/2 teaspoon black pepper. Mix with your hands just until combined, then roll into 16 meatballs about 1 1/2 inches wide.
- Bake the Meatballs: Preheat your oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and bake for 15-18 minutes, until browned and cooked through to 160°F internally.
- Simmer the Tomato Sauce: In a medium saucepan, stir together the crushed tomatoes, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Simmer over medium-low heat for 8-10 minutes, stirring occasionally.
- Boil the Potatoes: Add the sliced potatoes to a pot of boiling water and cook for 8-10 minutes, until just fork-tender. Drain well.
- Make the Roux: In a medium saucepan over medium heat, melt the 4 tablespoons butter, then whisk in the 5 tablespoons flour and cook for 1 minute, stirring constantly.
- Make the White Sauce: Slowly whisk in the warmed 2 1/4 cups whole milk, then stir in 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg. Cook for 5-7 minutes until thick enough to coat the back of a spoon.
- Layer the Potatoes: Spread the drained potatoes in an even layer in a 9×13-inch baking dish.
- Add the Meatballs and Sauce: Nestle the baked meatballs over the potatoes, then spoon the tomato sauce over the top.
- Top with White Sauce and Cheese: Pour the white sauce evenly over the meatballs and sprinkle with 1 cup shredded mozzarella.
- Bake and Garnish: Bake uncovered at 400°F for 15-20 minutes, until bubbling and golden, then sprinkle with 2 teaspoons parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes