No matter the occasion—a festive table or a quiet night in—this meal will take your dining experience to the next level with its outstanding presentation and mouthwatering flavors. A golden-brown cheese crust tops this dish that has hearty oven-baked potatoes and delicious meatballs. In addition to this delicious main course, we will make a refreshing salad with sautéed mushrooms and a spicy dressing. Prepare to wow those you care about with this exquisite pairing!
Recipe Details:
- Cuisine: European / Comfort Food
- Course: Main Course
- Difficulty: Medium
- Servings: 6-8
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes (for the main dish) + 10-15 minutes (for mushroom salad)
The Star of the Show: Oven-Baked Potatoes with Meatballs and Cheese
This main course is a symphony of textures and flavors, combining tender potatoes, juicy meatballs, and gooey, melted cheese.
Ingredients for the Main Dish:
- 600g minced beef
- 5 large potatoes
- 2 chicken eggs (for meatballs)
- 3 chicken eggs (for egg mixture)
- 1 large onion
- 1 carrot
- 2 cloves garlic
- 1 bunch fresh parsley
- 40g breadcrumbs
- 2 tablespoons ketchup or tomato paste
- 70ml cream
- 1 teaspoon Provençal herbs
- ½ teaspoon paprika powder
- 200g mozzarella cheese
- Olive oil and butter for frying
- Salt and ground black pepper to taste
- Baking paper
Instructions for the Main Dish:
- Prepare the Meatball Base: In a big basin, mix the ground beef with two eggs, a good sprinkle of salt, and a dash of black pepper to make the meatball base. Make sure to mix all of the ingredients until they are properly blended.
- Pre-cook the Potatoes: Get the Potatoes Started: Rinse and cut the potatoes into uniformly sized pieces. Toss the sliced potatoes with a tablespoon of salt and cover them with water in a saucepan. Once boiling, reduce heat and simmer gently for 15 to 20 minutes, or until potatoes are soft but not mushy. Be careful not to break the potato slices as you remove them from the water.
- Sauté the Aromatics: To sauté the aromatics, heat a skillet and add a little olive oil and butter. Finely chop the onion and sauté it in the heated pan until it gets a beautiful golden brown color. Before adding the carrot and onions to the pan, grate them coarsely. Keep frying them in the same pan for a little longer. Fry the minced garlic cloves for a further minute or two alongside the carrot and onion, or until they release their fragrant aroma. Before taking the stew off the heat, season it with salt and powdered black pepper and stir in the vegetables.
- Complete the Meatball Mixture: Finalize the Meatball Combination:Combine the sautéed veggies and minced meat in a bowl. Before adding it to the bowl, finely cut half of the fresh parsley. Combine the breadcrumbs, ketchup (or tomato paste), and herbs from Provençal. Stir to combine. Make sure all the ingredients are uniformly distributed by mixing everything together.
- Assemble the Dish:With the mixture you just made, start shaping the meat into small, homogeneous balls. Put parchment paper in a baking dish. Arrange the meatballs and potato slices alternately to make little “sandwiches.” In the preheated baking dish, arrange the stacks of meatballs and potatoes in a decorative circle. If you want to use up all of the meatballs and potatoes, just keep going like this.
- Create the Creamy Topping:In a another bowl, mix together the cream and the three leftover eggs from the chicken. Garnish this concoction with paprika powder, ground black pepper, and salt. Proceed to whisk until the mixture is completely smooth.
- Add the Cheesy Finish: For the Cheesy Toppling, evenly distribute the egg and cream mixture over the meatballs and potatoes in the baking dish. Then, into a large basin, grate the mozzarella cheese. Combine the grated cheese with the chopped fresh parsley. Combine the parsley and cheese, and then evenly distribute the mixture over the dish.
- Bake to Perfection: Preheat oven to 180°C (356°F) for perfect baking. After the oven is hot, put the baking dish in there and bake for about 40 to 45 minutes, or until the meatballs are done and the cheese is melted, browned, and bubbling.
A Fresh Side: Mushroom Salad with Zesty Dressing
This vibrant and refreshing salad provides a perfect counterpoint to the rich main dish, offering a burst of freshness and delightful textures.
Ingredients for the Salad:
- 150g cherry tomatoes
- 1 bell pepper
- A handful of spring onions
- 150g mushrooms
- Butter for frying
- Salt and ground black pepper to taste
Ingredients for the Dressing:
- 2 tablespoons sour cream or Greek yogurt
- 1 teaspoon grainy mustard
- 1 chopped garlic clove
- Salt and ground black pepper to taste
Instructions for the Salad:
- Prepare Fresh Vegetables: Halve the cherry tomatoes. Chop the bell pepper and the spring onions into bite-sized pieces. Set aside.
- Sauté the Mushrooms: Heat a pan with a knob of butter. Chop the mushrooms into desired pieces and add them to the hot pan. Fry until they turn golden brown and slightly tender. Season with salt and ground black pepper. Mix well and remove from heat.
- Whip up the Dressing: In a small bowl, combine the sour cream (or Greek yogurt), grainy mustard, and the chopped garlic clove. Season with salt and ground black pepper to taste. Mix thoroughly until you have a smooth and well-combined dressing.
- Assemble the Salad: In a serving bowl, combine the halved cherry tomatoes, chopped bell pepper, and chopped spring onions. Add the freshly fried mushrooms to the bowl. Pour the prepared dressing over the salad ingredients. Mix everything gently until all vegetables are coated with the dressing.
Oven-Baked Potatoes with Meatballs & Cheese
Served with Mushroom Salad & Zesty Dressing
- 600g minced beef
- 5 large potatoes
- 5 eggs (2 + 3)
- 1 large onion
- 1 carrot
- 2 cloves garlic
- 1 bunch fresh parsley
- 40g breadcrumbs
- 2 tbsp ketchup/tomato paste
- 70ml cream
- 1 tsp Provençal herbs
- ½ tsp paprika
- 200g mozzarella
- Olive oil, butter, salt, pepper
- 150g cherry tomatoes
- 1 bell pepper
- Spring onions
- 150g mushrooms
- Butter for frying
- 2 tbsp sour cream/Greek yogurt
- 1 tsp grainy mustard
- 1 garlic clove, chopped
- Salt & pepper
Prep Meatball Mix
Combine minced beef with 2 eggs, salt, pepper. Set aside.
Cook Potatoes
Slice potatoes, boil in salted water 15–20 min until tender. Drain carefully.
Sauté Aromatics
Fry chopped onion until golden. Add grated carrot, minced garlic. Season and cool.
Finish Meatballs
Add sautéed veg, chopped parsley, herbs, ketchup, breadcrumbs to meat. Mix well. Form small balls.
Assemble & Bake
Layer potato slices and meatballs in a lined dish. Whisk 3 eggs + cream + paprika, pour over. Top with mozzarella + parsley. Bake at 180°C for 40–45 min.
Prep & Fry
Halve tomatoes, chop pepper & onions. Fry mushrooms in butter until golden, season.
Make Dressing & Toss
Mix sour cream, mustard, garlic, salt, pepper. Combine all veggies with mushrooms, drizzle dressing, toss gently.
Conclusion
Impressive as it is, this dish is an event in and of itself. The fresh, acidic mushroom salad complements the cozy, hearty cheesy potato and meatball bake, making for a well-balanced and exceedingly fulfilling meal. This recipe will be the talk of the town whether you’re hosting a formal dinner or just want to wow your loved ones with a special treat. So, get everything you need and have pleasure in making this mouthwatering masterpiece. Good appetite!
FAQs for Oven-Baked Potatoes with Meatballs and Cheese
Can I use a different type of meat instead of beef?
Any ground meat will do, including turkey, chicken, ground pork, or a combination of the two. You may choose to add an additional tablespoon of olive oil to the mixture if you’re using leaner meats because the meatballs can turn out little dry.
Can I prepare this dish ahead of time?
Cover and chill the dish until it’s ready to bake, which should take up to 24 hours. Due to its frigid temperature from the fridge, it will require an additional 10 to fifteen minutes in the oven when you are ready to bake it.
What can I use instead of mozzarella cheese?
Italian cheese blends, Cheddar, Gruyère, or Gouda are all excellent choices. A combination of mozzarella and Parmesan is a lighter alternative to consider.
My meatballs are falling apart—what am I doing wrong?
If there aren’t enough binding agents or the mixture is very moist, this is what typically happens. To avoid a crumbly texture, use the entire amount of breadcrumbs and eggs and don’t overmix.
Can I make this dish without cream?
You may make it lighter by using half-and-half, whole milk, or a plant-based cream like oat cream instead of cream.
How do I know when the meatballs are fully cooked?
When the meatballs hit a temperature of 71°C (160°F), they are done. The meat that you can see should no longer be pink, and the cheese should be brown and bubbly.
Can I make the salad in advance?
The salad tastes best when it’s made right away, since the mushrooms and veggies lose their crispness and water over time. You can, however, chop the veggies and make the dressing ahead of time and then mix everything together right before serving.
What if I don’t have Provençal herbs?
You can use a mix of dried thyme, rosemary, oregano, and basil instead, or you can just use Italian spice.
Can I freeze the leftovers?
You can freeze the baked potato and meatball dish for up to two to three months. Let it thaw in the fridge overnight, then heat it up in the oven at 180°C until it’s hot all the way through. You shouldn’t freeze the salad.
What other side dishes pair well with this meal?
For a full spread, serve the mushroom salad with roasted asparagus, steamed green beans, a simple cucumber salad, or toasted bread.
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