Can I use different types of potatoes?

Yes, you can! Russet potatoes work well but may break down a bit more than Yukon Golds. Red potatoes hold their shape nicely but have a different texture. Choose based on your preference, keeping in mind that waxy potatoes like Yukon Golds and reds will hold their shape better.

How do I know when my meatballs are cooked properly?

The most reliable way is using a meat thermometer - beef meatballs should reach an internal temperature of 160°F. In this recipe, they'll continue cooking during the final bake, so after the initial baking step, they should be mostly but not necessarily completely cooked.

My béchamel sauce has lumps. How can I fix it?

If you end up with lumps, don't panic! Remove the sauce from heat and whisk vigorously. If that doesn't work, strain it through a fine-mesh sieve or blend it briefly with an immersion blender. To prevent lumps next time, add warm milk gradually while whisking constantly.

Can I make this dish vegetarian?

Absolutely! Substitute the beef with plant-based meat alternatives, or make vegetable "meatballs" using mushrooms, lentils, and breadcrumbs. The potatoes, tomato sauce, and béchamel work perfectly in a vegetarian version.

Meatballs and Potatoes Recipe

Description

A comforting and hearty dish that combines tender meatballs with creamy béchamel sauce, flavorful tomato sauce, and perfectly baked potatoes. This crowd-pleasing recipe is perfect for family dinners or gatherings. The layers of flavors come together beautifully, making each bite irresistible.

Ingredients

Units Scale

For the Meatballs and Potatoes

1 pound lean ground beef (90/10)
1/2 cup finely chopped sweet yellow onion
1/3 cup plain panko bread crumbs
1 extra-large egg, beaten
2 teaspoons Italian seasoning
1 teaspoon kosher salt
2 teaspoons fresh chopped parsley, divided (1 teaspoon for the meatballs, 1 teaspoon for garnish)
1/2 teaspoon fresh cracked black pepper
5 medium-size Yukon Gold potatoes, washed and dried (or 6–7 smaller ones; optional to peel)

For the Tomato Sauce

1 1/2 cups crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper

For the Béchamel Sauce

4 tablespoons salted butter, sliced into pats
5 tablespoons all-purpose flour
2 1/4 cups whole milk, warmed to room temperature
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/8 teaspoon ground nutmeg

For the Topping

1 cup freshly shredded mozzarella
2 teaspoons freshly chopped parsley, for garnish

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Instructions

Prepare the Oven and Baking Sheet
Preheat your oven to 375°F. Line a baking sheet with parchment paper to ensure the meatballs cook evenly and make cleanup easier.
Make the Meatball Mixture
In a medium-sized bowl, combine the ground beef, onion, breadcrumbs, beaten egg, Italian seasoning, 1 teaspoon chopped parsley, kosher salt, and black pepper. Mix thoroughly with a spoon or your hands until well combined.
Shape and Bake the Meatballs
Use a 1 ½ tablespoon scoop to portion out the meatball mixture and roll into balls. Place them on the prepared baking sheet, about 2 inches apart. Bake for 15 minutes.
Boil the Potatoes
While the meatballs are baking, boil the potatoes in salted water. You can peel them or leave the skins on, per your preference. Boil for 15–20 minutes or until fork-tender. Drain and rinse under cold water to stop cooking and cool them for slicing later.
Prepare the Tomato Sauce
In a small mixing bowl, combine the crushed tomatoes, Italian seasoning, kosher salt, and black pepper. Stir well and set aside.
Make the Béchamel Sauce
Over medium-high heat, melt the butter in a saucepan. Once melted, whisk in the flour and cook for 1–1 ½ minutes, whisking continuously. Gradually add the milk while whisking to prevent lumps, and cook until the sauce thickens to a gravy-like consistency. Remove from heat and whisk in the salt, pepper, and nutmeg.
Slice the Potatoes
Once cool enough to handle, slice the potatoes into discs approximately ⅛ inch thick.
Assemble the Dish
Generously spray a baking dish or cast-iron skillet (9×13 or 3–3 ½ quart size) with nonstick cooking spray.
Line the bottom and sides with a layer of potato slices.
Arrange the baked meatballs over the potatoes in a circular pattern.
Tuck any remaining potato slices between the meatballs.
Spoon the tomato sauce evenly over the meatballs.
Pour the béchamel sauce over everything.
Add Cheese and Bake
Sprinkle shredded mozzarella evenly over the dish. Bake for 45 minutes, or until the top becomes golden brown.
Cool and Serve
Allow the dish to rest for 10–15 minutes to let the juices settle before serving. Garnish with fresh parsley and enjoy hot!

Notes

Letting the dish rest ensures the flavors meld and the potatoes absorb the liquid for a better texture.
Shred mozzarella freshly from a block for better melting and flavor compared to pre-shredded cheese.
Use a meat thermometer to ensure the meatballs reach an internal temperature of 160°F.
To achieve a crispy cheese topping, briefly broil the dish during the last few minutes of baking, ensuring you don’t burn it.
If the béchamel sauce becomes too thick, whisk in a bit of milk to adjust the consistency.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 570mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 20g
Cholesterol: 80mg