🥔🍖 French Potato and Meatball Casserole
(Serves 4–6)
Ingredients
For the Meatballs
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1 lb (450 g) ground beef or a mix of beef and pork
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½ cup breadcrumbs
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1 small onion, finely chopped
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1 clove garlic, minced
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1 large egg
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2 tbsp milk
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1 tsp Dijon mustard
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1 tsp herbs de Provence or a mix of thyme and parsley
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Salt and pepper, to taste
For the Potatoes
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4–5 medium potatoes, peeled and diced into 1-inch cubes
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2 tbsp olive oil
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Salt and pepper, to taste
For the Sauce
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1 cup beef or chicken broth
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½ cup heavy cream
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1 tsp Dijon mustard
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1 tsp paprika (optional)
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Salt and pepper, to taste
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Optional: fresh parsley for garnish
👩🍳 Instructions
1. Prepare meatballs
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In a large bowl, mix ground meat, breadcrumbs, onion, garlic, egg, milk, mustard, herbs, salt, and pepper until well combined.
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Form into small meatballs, about 1–1.5 inches in diameter.
2. Cook potatoes
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Toss diced potatoes with olive oil, salt, and pepper.
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Roast in a preheated 400°F (200°C) oven for 20–25 minutes until golden and tender.
3. Cook meatballs
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In a skillet, heat a bit of oil over medium heat.
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Brown meatballs on all sides (they don’t need to be fully cooked yet).
4. Prepare sauce
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In the same skillet, add broth, cream, mustard, paprika, salt, and pepper.
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Simmer for 2–3 minutes, scraping up browned bits.
5. Combine and finish
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Add meatballs back to the skillet. Cover and simmer 10–15 minutes, until meatballs are cooked through.
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Stir in roasted potatoes gently.
6. Serve
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Garnish with chopped parsley. Serve hot as a hearty main dish.
🌟 Tips
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Extra flavor: Add a splash of white wine to the sauce while simmering.
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Cheesy twist: Sprinkle grated Gruyère or Emmental on top before serving.
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Make-ahead: Meatballs can be prepared a day ahead and refrigerated; just roast potatoes and make sauce when ready.
If you want, I can also give a one-pan French-style meatball and potato skillet version that’s faster and easier for weeknight dinners. Do you want that version?
