Baked Potato and Meatball Casserole

Ingredients

For the Meatballs:

• 500g ground beef (or half beef, half lamb)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp parsley, chopped
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp cumin
• 1 egg (optional, for binding)
• 2 tbsp breadcrumbs

For the Potatoes:

• 4–5 medium potatoes
• Salt for boiling

For the Sauce & Topping:

• 1 cup tomato sauce (or passata)
• 1 cup heavy cream (or béchamel sauce)
• 1 ½ cups mozzarella or grated cheese mix
• 1 tbsp butter
• Salt & pepper to taste

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🧑‍🍳 Instructions

1. Prepare the Potatoes:
   • Peel and boil potatoes in salted water for about 8–10 minutes — just until slightly tender (not fully cooked).
   • Let them cool a bit, then slice them into thick rings or wedges.
2. Make the Meatballs:
   • In a bowl, combine ground meat, onion, garlic, parsley, paprika, black pepper, salt, cumin, and breadcrumbs.
   • Mix well and form medium-sized meatballs.
3. Arrange in Dish:
   • Grease a round baking dish with butter or olive oil.
   • Alternate slices of boiled potato and meatballs upright around the dish (as shown in your photo).
4. Add Sauce:
   • Pour the tomato sauce evenly over the arranged potatoes and meatballs.
   • Then, pour the cream (or béchamel) over the top.
5. Add Cheese:
   • Sprinkle a generous layer of mozzarella or mixed cheese over the top.
6. Bake:
   • Preheat your oven to 190°C (375°F).
   • Bake uncovered for 35–40 minutes, or until the top is golden and bubbling.
7. Serve:
   • Let it cool slightly, then serve warm with a green salad or fresh bread.

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⭐ Tips

• Add a pinch of oregano or thyme to the sauce for a French twist.
• You can also use grated Gruyère or Emmental for authentic French flavor.
• For extra creaminess, mix a bit of sour cream into the sauce.