Baked Meatball and Potato Ring Casserole
Prep time: 20 minutes | Cook time: 40–45 minutes | Servings: 4–6
Ingredients
Meatballs
- 1.5 lbs (700g) lean ground beef (or ground lamb/pork mix)
- 1/2 cup breadcrumbs
- 1 egg
- 1 small yellow onion, finely minced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Base & Cheese Top
- 3 medium potatoes, peeled and cut into round slices (about 1/4-inch thick)
- 1 1/2 cups shredded mozzarella cheese
- 1 tbsp olive oil
Bechamel / Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 1/4 tsp nutmeg
- Salt and black pepper to taste
Instructions
- Prep the Oven & Dish: Preheat your oven to 380°F (190°C). Lightly grease a round baking dish or pie pan with olive oil.
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, minced onion, garlic, parsley, paprika, cumin, salt, and black pepper. Mix thoroughly and shape into equal-sized meatballs (about 12–15 meatballs).
- Assemble the Ring: Arrange the raw meatballs in concentric circles inside the baking dish. Insert potato slices vertically between each meatball, wrapping each meatball on both sides with potato rounds (as shown in the top photo).
- Make the Sauce: In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Slowly whisk in the milk to avoid lumps and bring to a simmer. Season with nutmeg, salt, and pepper; stir until thickened (about 3–4 minutes).
- Initial Bake: Pour the hot white sauce evenly over the arranged meatballs and potatoes. Cover with foil and bake for 30 minutes until the potatoes are tender.
- Melt Cheese & Brown: Remove the dish from the oven, uncover, and cover the entire top generously with shredded mozzarella cheese. Return to the oven uncovered and bake for another 10–15 minutes until the cheese is melted, bubbly, and golden brown.
- Serve: Let rest for 5 minutes before serving directly from the dish.
