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Step 1: Prepare the Potatoes
Preheat your oven to 190°C (375°F).
Place the sliced potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Boil for about 5-7 minutes, until they are slightly tender but still firm (par-cooked). This helps them cook evenly in the oven.
Drain the potatoes well and pat them dry. Toss them with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them evenly in the bottom of your baking dish.
Step 2: Prepare the Meatballs
In a large mixing bowl, combine the ground meat, minced onion, egg, breadcrumbs, parsley, garlic powder, salt, and black pepper. Mix gently but thoroughly until everything is just combined. Avoid overmixing, as it can make the meatballs tough.
Form the mixture into small meatballs, about 1-inch (2.5 cm) in diameter. You should get approximately 20-25 meatballs.
Arrange the meatballs on top of the sliced potatoes in the baking dish.
Step 3: Make the Creamy Cheese Sauce
In a small saucepan, melt the butter over medium heat.
Add the flour and whisk constantly for 1-2 minutes to create a roux (a thick paste).
Gradually whisk in the milk a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer.
Stir in the garlic powder and nutmeg (if using). Season with salt and pepper to taste.
Pour this creamy sauce evenly over the meatballs and potatoes in the baking dish.
Step 4: Bake to Perfection
Sprinkle the shredded cheese evenly over the top of the meatballs and sauce.
Bake for 30-40 minutes, or until the potatoes are tender, the meatballs are cooked through, and the cheese on top is melted, bubbly, and golden brown. If the cheese starts to brown too quickly, you can cover the dish loosely with foil.
Let the dish rest for 5-10 minutes before serving.
There you have it – a delicious and satisfying quick cheesy meatball and potato bake that everyone in Ternopil will surely enjoy! It’s a full meal in one dish, making cleanup a breeze too.
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