First things first, we’re going to make a basic béchamel sauce to use later in the recipe! First, take a medium saucepan and melt your butter over medium-low heat. Add your flour and stir until smooth. Continue to cook your mixture until it turns a light golden brown, about six or seven minutes.
Meanwhile, heat your milk in a separate saucepan until it’s almost boiling. Once it’s hot enough, gradually add your hot milk, one cup at a time, to the butter, whisking continuously the entire time until it’s smooth. Once all of the milk is incorporated, bring it to a boil and cook for 10 minutes, stirring constantly. Season it at the end with salt and nutmeg and you’re done!
Now that your sauce is ready, preheat your oven to 400 degrees. Next, take a large bowl and throw in your beef bundle along with your chopped parsley and paprika. Also add some salt and pepper. Once all the ingredients are together, mix all the ingredients until they are evenly combined. Next
, peel three potatoes and boil them until they are semi-soft, about seven minutes. Once they are ready, take them out and slice them by arranging them in the bottom of a round glass baking dish. Lay one layer flat on the bottom and also arrange another layer on the sides.
After that, take your meat mixture and form it into meatballs about the size of an ice cream scoop. This should form about 15 meatballs. Then arrange them on top of your potato slices that you arranged earlier.
Once you have your meatballs together, use your remaining potato slices to create walls between the meatballs so that each one has its own compartment. Pour your béchamel sauce into each of the “compartments” until it is relatively full and top it all with a thin layer of shredded mozzarella.
Finally, toss the entire dish into your preheated oven for 15 minutes. When it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love.
