**Meatballs with Potatoes and Cheese
Ingredients :**
3 peeled parboiled Russet potatoes
1 diced white onion
1 pinch dried paprika
1 pinch dried parsley
2 cups shredded mozzarella
1½ pounds ground beef
Salt and black pepper to taste
For the Bechamel Sauce:
5 tablespoons butter
4 cups milk
4 tablespoons all-purpose flour
2 teaspoons salt
½ teaspoon nutmeg
**Instructions :**
First, make the bechamel sauce.
Melt the butter in a skillet, then stir in the flour.
Whisk and cook for about 6 minutes or until golden.
Heat the milk in a pan until it’s close to a boil but not quite.
Add a cup of milk at a time to the flour mixture, whisking until smooth between each addition.
Bring the mixture to a boil, turn down the heat a bit and cook for 10 minutes, stirring all the time.
Season with salt and black pepper and add nutmeg.
Preheat the oven to 400°F.
Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl.
Shape it into
