Layered Potatoes and Meatballs Recipe


  • 3 potatoes, peeled and boiled
  • 1 white onion
  • 1 package of ground beef
  • 1 teaspoon of chopped parsley
  • 1 pinch of paprika
  • 1 large bag of shredded mozzarella
  • Salt
  • Pepper

Bechamel Sauce:

  • 5 tablespoons of butter
  • 4 tablespoons of all-purpose flour
  • 4 cups of milk
  • 2 teaspoons of salt
  • 1/2 teaspoon of nutmeg


  1. Make a basic béchamel sauce: Melt butter in a medium saucepan over medium-low heat. Add flour and stir until smooth. Cook until it turns a light golden color (about 6-7 minutes).
  2. Heat milk in a separate pan until almost boiling. Gradually add hot milk to the butter-flour mixture, whisking constantly until smooth. Bring to a boil and cook for 10 minutes, stirring constantly. Season with salt and nutmeg.
  3. Preheat your oven to 400 degrees.
  4. In a large bowl, mix ground beef with chopped parsley, paprika, salt, and pepper.
  5. Peel and boil three potatoes until semi-soft (around 7 minutes). Slice them and arrange one layer on the bottom of a round glass baking dish, and another layer around the sides.
  6. Form meatballs (about 15) and place them on the potato slices. Use the remaining slices to create walls between the meatballs, forming compartments.
  7. Pour béchamel sauce into each compartment until relatively full. Top the entire dish with a thin layer of shredded mozzarella.
  8. Bake in the preheated oven for 15 minutes until the dish is golden and bubbly.
  9. Enjoy your deliciously cheesy and creamy French casserole-style dish!


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