Preparation Steps

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a medium mixing bowl, combine ground beef, chopped onion, panko bread crumbs, beaten egg, Italian seasoning, chopped parsley, kosher salt, and black pepper. Mix well until combined. You can use a spoon or your hands to knead the mixture.
• Use a 1.5 tablespoon scoop to form meatballs. Roll the mixture into balls and place them about 2 inches apart on the prepared baking sheet. You should get 22-23 meatballs.
• Bake the meatballs for 15 minutes. While the meatballs are baking, prepare the potatoes.
• Boil the potatoes (peeled or unpeeled) for 15-20 minutes, or until fork-tender. Drain and rinse under cold water to stop the cooking process.
• In a small bowl, combine crushed tomatoes, Italian seasoning, kosher salt, and black pepper for the tomato sauce. Stir to combine.
• For the cream sauce, melt the butter in a 2-3 quart heavy bottom saucepan over medium-high heat.
• Once the butter has melted, whisk in the flour. Cook for about 1-1.5 minutes, whisking continuously.
• Slowly whisk in the milk, whisking constantly until thickened to the consistency of white gravy. Remove from heat and whisk in salt, pepper, and nutmeg.
• Once the meatballs are done baking, remove them from the oven.
• Slice the boiled potatoes about 1/8 inch thick.
• Grease a 9-10 inch cast iron skillet, 9x9 baking dish, or a 3-3.5 quart casserole pan with non-stick cooking spray.
• Line the bottom and sides of the baking dish with a single layer of sliced potatoes.
• Arrange the meatballs on top of the bottom layer of potatoes, creating a circular pattern that shrinks to the center.
• Fit the remaining potato slices in between the meatballs.
• Spoon the tomato sauce evenly over the meatballs.
• Spoon the cream sauce over the tomato sauce layer. Stir the cream sauce before spooning if needed.
• Sprinkle the shredded mozzarella cheese over the top. Bake for 45 minutes, or until the top is golden brown.
• Let the meatball and potato bake rest for 10-15 minutes before serving. Garnish with fresh parsley. Serve immediately.