- 300 gram ground beef
- 1 garlic clove
- 1 onion
- 1 egg
- 1 tablespoon mustard of your choice
- 1 tablespoon ground beef seasoning
- handful of bread crumbs
- 1/2 recipe for bechamel sauce
- 6 large potatoes (we’ve used waxy potatoes)
- 2 spring onions
- pepper and salt to taste
- butter for coating
- olive oil
- handful of grated cheese
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- round oven dish (about 24 cm – 9.4 inch)
Preparation — 15 minutes
Start with the bechamel sauce, you can also store-bought sauce. PEEL and finely chop the onion and garlic clove. COMBINE ground beef with onion and garlic, an egg, mustard, ground beef seasoning and bread crumbs. ADD bread crumbs until you can easily create balls with your hands, but don’t add too much. SEASON the ground beef with pepper and salt and form meatballs using your hands.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat the oven dish with butter.
Finishing the oven baked meatballs, potatoes and bechamel sauce — 45 minutes
RINSE the potatoes and divide them into quite thin slices, it’s not necessary to peel them first. You can also use thicker slices, but then you’ll have to pre-cook them first. Start with a layer of potato slices at the bottom of the oven dish. DIVIDE the meatballs and divide the rest of the potato slices in between the meatballs.
DIVIDE bechamel sauce over the meatballs and finish with a bit of grated cheese on top of every meatball. DRIZZLE the meatballs and potato slices with a bit of olive oil, pepper and salt. BAKE the oven dish for about 30 minutes, or until the cheese is beautiful golden brown.
Meanwhile DIVIDE the spring onion into rings and divide over the oven dish. SERVE immediately, enjoy!