Ingredients
For the Meatballs:
500g ground beef (or half beef, half lamb)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp parsley, chopped
1 tsp paprika
1 tsp black pepper
1 tsp salt
½ tsp cumin
1 egg (optional, for binding)
2 tbsp breadcrumbs
For the Potatoes:
4–5 medium potatoes
Salt for boiling
For the Sauce & Topping:
1 cup tomato sauce (or passata)
1 cup heavy cream (or béchamel sauce)
1 ½ cups mozzarella or grated cheese mix
1 tbsp butter
Salt & pepper to taste
🧑🍳 Instructions
Prepare the Potatoes:
Peel and boil potatoes in salted water for about 8–10 minutes — just until slightly tender (not fully cooked).
Let them cool a bit, then slice them into thick rings or wedges.
Make the Meatballs:
In a bowl, combine ground meat, onion, garlic, parsley, paprika, black pepper, salt, cumin, and breadcrumbs.
Mix well and form medium-sized meatballs.
Arrange in Dish:
Grease a round baking dish with butter or olive oil.
Alternate slices of boiled potato and meatballs upright around the dish (as shown in your photo).
Add Sauce:
Pour the tomato sauce evenly over the arranged potatoes and meatballs.
Then, pour the cream (or béchamel) over the top.
Add Cheese:
Sprinkle a generous layer of mozzarella or mixed cheese over the top.
Bake:
Preheat your oven to 190°C (375°F).
Bake uncovered for 35–40 minutes, or until the top is golden and bubbling.
Serve:
Let it cool slightly, then serve warm with a green salad or fresh bread.
⭐ Tips
Add a pinch of oregano or thyme to the sauce for a French twist.
You can also use grated Gruyère or Emmental for authentic French flavor.
For extra creaminess, mix a bit of sour cream into the sauce.