Ingredients:
3 large potatoes,
1 white onion, chopped,
750 grams ground beef,
1 teaspoon (15 ml) paprika
, 1 cup (100 grams) shredded mozzarella cheese,
1 cup (250 ml) basic béchamel sauce
, salt and pepper to taste
, fresh parsley for garnish.
For the béchamel sauce:
4 cups (1 liter) milk,
5 tablespoons (75 grams) butter,
4 tablespoons (48 grams) flour,
2 teaspoons (10 ml) salt,
1/2 teaspoon (3 ml) ground nutmeg.
Instructions:
1. Prepare the béchamel sauce:
In a saucepan over low heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 6 minutes, until a golden roux forms. Gradually pour in the hot milk, whisking constantly, until the mixture is smooth. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Season with salt and nutmeg, then set aside.
2. Preheat the oven:
Preheat your oven to 400°F (200°C).
3. Prepare the meat mixture:
In a large bowl, combine the ground beef with the paprika, chopped parsley, and chopped onion. Season with salt and pepper to taste. Mix well.
4. Cook the potatoes:
Peel the potatoes and boil them for about 7 minutes, until they begin to soften. Drain them and slice them.
5. Assemble the dish:
In a pie dish, arrange the potato slices in a single layer, forming a rim. Shape the ground beef mixture into balls the size of an ice cream scoop and place them in the dish. Use the remaining potato slices to separate the balls into individual portions.
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