Mozzarella meatballs and potatoes. An easy, quick, and delicious meal that you can make any time.

INGREDIENTS:

• 3 large potatoes
• 1 chopped white onion
• 1.6 pounds (750 grams) ground beef
• 1 tablespoon (15 ml) paprika
• 1 cup (100 grams) shredded mozzarella
• 1 cup (250 ml) basic béchamel sauce
• Salt and pepper to taste
• Chopped fresh parsley
• Sauce for the topping:
• 4 cups (1 liter) milk
• 5 tablespoons (75 grams) butter
• 4 tablespoons (48 grams) flour
• 2 teaspoons (10 ml) salt
• ½ teaspoon (3 ml) nutmeg

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INSTRUCTIONS:

1 ) Prepare a basic béchamel sauce.

2 ) In a medium saucepan, melt the butter over medium-low heat. Add flour and stir
to form a golden roux, stirring constantly for about 6 minutes.

3 ) Heat milk until simmering, then whisk into roux until smooth. Bring to a boil and
cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end.

4 ) Preheat oven to 400°F (200°C).

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5 ) Combine ground beef with 1 teaspoon (5 mL) chopped fresh
parsley and paprika in a large bowl. Season with salt and pepper. Add onion and combine well.

6 ) Peel and boil the potatoes whole, until they are a little soft, about 7 minutes. Drain
and slice.

7 ) Arrange the slices in a single layer on the bottom of a round baking dish, then form
a vertical outline.

8 ) Form meatballs the size of ice cream scoops and arrange in dish.

9 ) Use the remaining potato slices to separate the meatballs, forming small
compartments.

10 ) Pour the béchamel sauce into each of these compartments until they are full, then
top with shredded mozzarella. Bake for 15 minutes and enjoy.

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