DIRECTIONS :
FOR MAKING POTATOES AND CHEESE MEATBALLS:
Make the bechamel sauce first.
In a skillet, melt the butter and mix in the flour.
Cook, whisking, until golden, approximately 6 minutes.
In a pan, heat the milk until it’s almost boiling, but not quite.
The flour mixture should be added one cup of milk at a time, stirring until smooth after each addition.
After bringing the mixture to a boil, reduce the heat slightly, and simmer, stirring constantly, for ten minutes.
Add nutmeg and season with salt and black pepper.
Set oven temperature to 400°F.
In a bowl, combine the meat, onion, parsley, nutmeg, salt, and pepper.
Form it into balls of meat.
Lay potato slices over the rim and up the edges of a circular casserole dish.
Put the meatballs in order on top.
Place a few potato pieces in between each.
Top with the bechamel sauce.
After scattering the cheese on top, bake for fifteen minutes, or until brown.
This meal of baked meatballs is quite filling and substantial. In addition to potatoes and handmade bechamel sauce, it also contains nutmeg andother delicious ingredients.
