Step 1: Prepare the Mashed Potatoes (Puree)
Boil the Potatoes: Peel and chop 5 medium potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes.
Mash the Potatoes: Once the potatoes are cooked, drain them and return them to the pot. Add 50 grams of grated cheddar cheese, 3 tablespoons of milk, 1 teaspoon of salt, and a pinch of allspice and mint (to taste). Mash the potatoes until smooth and creamy.
Set Aside: Set the mashed potato mixture aside while you prepare the meatballs.
Step 2: Prepare the Meatballs
Mix the Meatball Ingredients: In a large bowl, combine 500 grams of ground beef, 2 eggs, 150 grams of finely chopped cabbage, 2 minced garlic cloves, 1 finely chopped onion, 1 teaspoon of salt, 3 tablespoons of wheat flour, and spices (black pepper, cumin, paprika, thyme) to taste. Add freshly chopped parsley for an extra burst of flavor.
Shape the Meatballs: Using your hands, mix the ingredients until well combined. Shape the mixture into medium-sized meatballs, about 1.5 inches in diameter.
Fry the Meatballs: Heat 3 tablespoons of vegetable oil in a skillet over medium heat. Fry the meatballs in batches until browned on all sides, about 5-7 minutes. The meatballs do not need to be fully cooked at this stage as they will finish cooking in the oven. Once browned, set the meatballs aside on a plate.
Step 3: Make the Tomato Sauce
Prepare the Sauce: In the same skillet used to fry the meatballs, add 2 tablespoons of tomato paste. Stir for about 1 minute to cook the tomato paste slightly, then gradually add 1.5 cups of water while stirring.
Simmer the Sauce: Allow the sauce to simmer for 3-5 minutes, stirring occasionally. Taste and adjust seasoning as needed. Set the sauce aside.
Step 4: Assemble the Casserole
Layer the Puree: Preheat your oven to 180°C (350°F). Spread the mashed potatoes evenly across the bottom of a greased baking dish (about 9×13 inches or a similar size). Make sure the puree forms a solid base for the casserole.
Add the Meatballs: Arrange the browned meatballs on top of the mashed potato layer. Make sure the meatballs are evenly distributed across the dish.
Pour the Tomato Sauce: Pour the prepared tomato sauce over the meatballs, ensuring that each meatball is coated with the sauce.
Top with Cheddar Cheese: Sprinkle 100 grams of grated cheddar cheese over the top of the casserole.
Step 5: Bake the Casserole
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the meatballs are fully cooked through.
Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with additional fresh parsley if desired and serve hot.
Cooking Tips:
Choose the Right Potatoes: Starchy potatoes, such as russets, work best for mashed potatoes as they yield a fluffier texture. For a creamier mash, add a little more milk or butter to the puree.
Use Fresh Spices: Freshly ground spices like black pepper, cumin, and paprika will enhance the flavor of the meatballs. Adjust the spice levels according to your taste preference.
Adding Veggies to Meatballs: The addition of cabbage in the meatballs helps add moisture and nutrients. You can also experiment with other vegetables like grated zucchini or carrots.
Customize the Cheese: You can substitute cheddar with mozzarella, parmesan, or a combination of cheeses for a different flavor profile.
Storage:
Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: The casserole can also be frozen for up to 2 months. Allow the dish to cool completely before wrapping tightly with aluminum foil and placing it in the freezer. Thaw in the refrigerator overnight and reheat in the oven before serving.
Nutritional Facts (Per Serving, Based on 6 Servings):
Calories: 450-500 kcal
Protein: 28g
Fat: 24g
Carbohydrates: 35g
Fiber: 4g
Sodium: 750mg
This casserole provides a well-balanced meal with a good source of protein from the meatballs, healthy carbohydrates from the mashed potatoes, and beneficial fats from the cheese. The inclusion of cabbage adds fiber and nutrients, making this dish both hearty and nutritious.
Frequently Asked Questions (FAQs):
1. Can I make this casserole ahead of time? Yes, you can prepare the entire casserole ahead of time, refrigerate it, and bake it just before serving. It’s a great make-ahead dish for busy weeknights or gatherings.
2. Can I use a different type of meat? Absolutely! You can substitute ground beef with ground chicken, turkey, or lamb depending on your preference.
3. Can I make this dish gluten-free? To make the casserole gluten-free, use gluten-free flour for the meatballs and ensure all other ingredients, such as tomato paste and spices, are gluten-free.
4. How do I keep the meatballs moist? The cabbage in the meatball mixture helps retain moisture, but be careful not to overcook the meatballs when frying or baking to avoid drying them out.
5. What can I serve with this casserole? This casserole is a complete meal on its own, but you can serve it with a fresh green salad, steamed vegetables, or crusty bread for a more substantial meal.
Conclusion:
This Cheesy Potato Meatball Casserole is a delicious and satisfying meal that brings together the flavors of creamy mashed potatoes, tender meatballs, and rich tomato sauce, all topped with melted cheddar cheese. Whether you’re preparing it for a family dinner or a special occasion, this dish is sure to please everyone at the table. The recipe is easy to follow and offers room for customization, allowing you to adjust the flavors and ingredients to suit your taste. With its comforting layers and cheesy finish, this casserole will quickly become a family favorite!
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