Description
A comforting and hearty recipe featuring tender baked meatballs paired with tender Yukon Gold potatoes, layered with flavorful tomato and creamy white sauces, topped with melted mozzarella cheese. This dish is perfect for family dinners and serves eight generously.
Ingredients
Meatballs
- 1 pound lean ground beef (90/10)
- ½ cup finely chopped sweet yellow onion
- ⅓ cup plain panko bread crumbs
- 1 extra large egg (beaten)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 2 teaspoons fresh chopped parsley
- ½ teaspoon fresh cracked black pepper
Potatoes
- 5 medium size Yukon Gold potatoes
Tomato Sauce
- 1½ cups crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
Cream Sauce
- 4 tablespoons salted butter (sliced into pats)
- 5 tablespoons all purpose flour
- 2¼ cups whole milk (warmed to room temperature)
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ⅛ teaspoon ground nutmeg
Other
- 1 cup freshly shredded mozzarella cheese
- 2 teaspoons freshly chopped parsley (for garnish)
- Nonstick cooking spray (for baking dish)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup and non-stick baking.
- Make Meatball Mixture: In a medium mixing bowl, combine ground beef, chopped onion, panko breadcrumbs, beaten egg, Italian seasoning, parsley, kosher salt, and cracked black pepper. Mix thoroughly using a spoon or your hands (wear nitrile gloves to avoid contamination).
- Form Meatballs: Using a 1½ tablespoon scoop, portion the mixture and roll into balls. Place them on the lined baking sheet spaced about 2 inches apart, yielding roughly 22-23 meatballs.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes until partially cooked.
- Boil Potatoes: While meatballs bake, boil Yukon Gold potatoes (peeled or unpeeled) for 15-20 minutes until fork tender. Drain and rinse under cold water to stop cooking and cool for slicing.
- Prepare Tomato Sauce: Mix crushed tomatoes, Italian seasoning, kosher salt, and cracked black pepper in a small bowl. Set aside.
- Make Cream Sauce: In a heavy-bottom 2-3 quart saucepan over medium-high heat, melt the sliced butter. Whisk in flour and cook for 1 to 1½ minutes, stirring constantly to form a roux.
- Incorporate Milk: Gradually whisk in warmed milk, whisking constantly until the sauce thickens to a gravy-like consistency.
- Season Cream Sauce: Remove from heat and whisk in kosher salt, cracked black pepper, and ground nutmeg for flavor depth.
- Remove Meatballs from Oven: After baking, take out the meatballs and set aside.
- Slice Potatoes: Slice the cooled potatoes into ⅛ inch thick pieces, being careful as they may still be warm.
- Prepare Baking Dish: Generously spray a 9-10 inch cast iron skillet, 9x9 baking dish, or 3-3½ quart casserole pan with nonstick cooking spray.
- Layer Potatoes: Line the bottom and sides of your chosen baking dish with a single layer of sliced potatoes.
- Arrange Meatballs: Place the partially baked meatballs on top of the potato layer, arranging them in a shrinking bullseye circle pattern in the center.
- Fill Gaps with Potatoes: Fit the remaining slices of potatoes between and around the meatballs, creating a protective 'fort' around the meatballs.
- Top with Tomato Sauce: Spoon the prepared tomato sauce evenly over all the meatballs.
- Add Cream Sauce: Stir the cream sauce and spoon it over the tomato sauce layer, using all of the cream sauce for maximum creaminess.
- Add Cheese: Sprinkle freshly shredded mozzarella cheese evenly over the cream sauce.
- Bake the Dish: Bake uncovered for 45 minutes, or until the top is golden brown and bubbly.
- Rest and Garnish: Remove from oven and allow to rest 10-15 minutes. This resting period lets the potatoes absorb the sauce and the dish juices to settle. Garnish with the remaining chopped parsley and serve immediately.
Notes
- Using a 1½ tablespoon scoop for uniform meatballs ensures even cooking and consistent portion sizes.
- Yukon Gold potatoes can be peeled or unpeeled based on preference; peeling is optional.
- Allowing the dish to rest after baking improves flavor absorption and texture.
- Fresh parsley garnish adds brightness and color contrast to the finished dish.
- Nonstick spray ensures easy release and cleanup when using baking dishes or skillets.
- The cream sauce can be customized with a pinch more nutmeg for added warmth if desired.
