Layer Potatoes & Meatball

Ingredients :

+FOR MEATBALLS:

°1 pound ground beef

°1/2 c yellow onion

°1 egg°1/4 c panko

°1 tsp parsley

°1 tsp basil

°1 tsp oregano

°Lemon juice

°Salt & pepper 

+FOR POTATO: 

 ° 5 Yukon potatoes, cut to 1/4-inch rounds

°1 c tomato sauce

°2 tsp parsley

°2 tsp basil

°1/2 c mozzarella

+

FOR CREAM SAUCE:

°3 tsp butter

°4 tablespoons all-purpose flour

°2 cups whole milk

°1 teaspoon garlic powder

°Salt and pepper to taste

Derictionts :

.FOR MEATBALLS:
Preheat stove 350 degrees.
In a medium bowl, consolidate the meat, onions, panko and egg. Blend to consolidate. Mixing in parsley, basil, oregano additionally lemon juice.
Separation to roughly 22 one-inch balls. Put them on a pre-arranged baking sheet and heat for 12-15 minutes until brilliant brown. Let cool.
FOR THE CREAM SAUCE:
In a little pot, liquefy the spread and add the flour. Keep on blending until the flour obscures somewhat.
Gradually pour in the milk and keep on blending over medium-low intensity until the combination thickens. Season with salt, pepper and garlic powder and let cool somewhat while baking is gathered.
FOR THE POTATO:
Preheat the broiler to 375 degrees. Line the lower part of a cast iron or goulash dish with 4 cut potatoes. Put the meatballs on top. Shifting back and forth between the potatoes and the meatballs, place them around the external edge of the dish. They ought to fit cozily.
Pour pureed tomatoes on meatballs. Embellished with slash spices. Tenderly pour the cream sauce over the meatballs and potatoes and top with ground cheddar.
Baking for 45 to 50 min to cheddar and sauce are foaming and the potatoes are delicate to the touch. Pass on to cool for 15 min and serving.

Enjoy!

Leave a Reply

Your email address will not be published.