Gratin Meatballs Parmentier Recipes

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GRATIN MEATBALLS PARMENTIER



Gratin Meatballs Parmentier image

Meatballs and sliced potatoes baked in a Béchamel sauce and topped with Mozzarella cheese. Recipe from ChefClub of France and translated to English.

Provided by Gils Smokin Kitchen

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 large potatoes, peeled
1 5/8 lbs ground beef
1 large onion, chopped
1 tablespoon paprika
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt and pepper (to taste)
1 1/2 cups white sauce (Bechamel Sauce)
1/4 lb mozzarella cheese, grated

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.

Nutrition Facts : Calories 846.7, Fat 44, SaturatedFat 17.2, Cholesterol 152.4, Sodium 650, Carbohydrate 62.1, Fiber 7.6, Sugar 8.3, Protein 49.9

PORCUPINE MEATBALLS III



Porcupine Meatballs III image

These tangy meatballs are fun to make, and kids love them!

Provided by DKOSKO

Categories     Main Dish Recipes     Meatball Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 (10.75 ounce) can condensed tomato soup
1 pound ground beef
1 cup uncooked instant rice
1 egg, slightly beaten
¼ cup minced onion
1 teaspoon salt
2 tablespoons shortening
1 clove garlic, minced
1 teaspoon prepared mustard

Steps:

  • In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
  • In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
  • Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 33.2 g, Cholesterol 122.4 mg, Fat 24.3 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 8.2 g, Sodium 1090.7 mg, Sugar 6 g

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