Gratin Meatballs Parmentier Recipes

Steps:

• Preheat oven to 400° F.
• Boil potatoes for 10 - 20 minutes until tender.
• Let potatoes cool slightly and then slice as pictured.
• Mix ground Beef, chopped Onions, Paprika, Parsley, Salt and Pepper and form meat balls as pictured.
• Make Béchamel Sauce.
• Assemble Potatoes and Meat Balls as pictured and pour Béchamel Sauce over the top.
• Sprinkle grated Mozzarella over the top.
• Bake for 25-30 minutes at 400° F. until meat balls are cooked (160°F.) and top is browned.

Steps:

• Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
• In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
• Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
• Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
• Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.