Description
Swedish meatballs with potatoes and cheese bring Nordic comfort to dinner tables worldwide. Savory spheres nestled alongside creamy potatoes create a hearty meal sure to satisfy hungry diners.
Ingredients
Scale
Main Ingredients:
- 1.12 pounds ground beef
- 3 Russet potatoes, peeled and parboiled
- 2 cups shredded mozzarella
Vegetables and Spices:
- 1 white onion, diced
- 1 pinch dried paprika
- 1 pinch dried parsley
- Salt and black pepper to taste
Bechamel Sauce Ingredients:
- 5 tablespoons (74 milliliters) butter
- 4 cups (946 milliliters) milk
- 4 tablespoons (30 grams) all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon nutmeg
Instructions
- Craft the velvety bechamel sauce by melting butter in a skillet, then gradually incorporating flour. Whisk continuously for approximately 6 minutes until the mixture turns golden and fragrant.
- Gently heat milk in a separate pan until it reaches near-boiling temperature. Slowly integrate the warm milk into the flour mixture, whisking thoroughly between each addition to ensure a smooth consistency.
- Bring the sauce to a boil, then reduce heat and simmer for 10 minutes, stirring constantly. Season with salt, black pepper, and a hint of nutmeg for depth of flavor.
- Preheat the oven to 400°F, preparing for the final baking stage.
- In a mixing bowl, combine ground beef with finely chopped onion, fresh parsley, nutmeg, salt, and pepper. Gently form the mixture into uniform meatballs.
- Select a round casserole dish and create a base layer of thinly sliced potatoes, carefully lining the bottom and sides of the dish.
- Strategically place the prepared meatballs atop the potato layer, interspersing additional potato slices between each meatball for even distribution.
- Generously pour the prepared bechamel sauce over the meatballs and potatoes, ensuring complete coverage.
- Sprinkle a layer of cheese over the top and bake for 15-20 minutes, or until the surface turns golden brown and the cheese melts completely.
Notes
- Sauce Secrets Whisk the bechamel constantly to prevent lumps and achieve a silky smooth texture that coats every ingredient perfectly.
- Potato Power Choose starchy potatoes like Russet or Yukon Gold for better layering and a creamy interior that absorbs the sauce beautifully.
- Meat Management Use ground beef with 15-20% fat content to ensure juicy, tender meatballs that won’t dry out during baking.
- Flavor Boost Add a pinch of garlic powder or grated Parmesan to the meatball mixture for an extra depth of savory goodness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg