Mix the Ingredients: In a large bowl, combine the ground meat, breadcrumbs, egg, milk, garlic, onion powder, paprika, salt, pepper, and parsley. Mix until evenly combined but don’t overwork the meat.
Shape the Meatballs: Roll the mixture into small balls, about 1½ inches in diameter. Place them on a plate or tray.
Sear the Meatballs: Heat a skillet over medium heat with olive oil or butter. Sear the meatballs on all sides until browned (about 2–3 minutes per side). Set aside.
2. Prepare the Potatoes and Sauce
Sauté the Onion: In the same skillet, add the sliced onion and sauté until soft and golden, about 5 minutes.
Layer the Potatoes: Grease a baking dish and layer the potato slices evenly on the bottom. Sprinkle with salt, pepper, and dried herbs if using.
Make the Cream Sauce: Pour the heavy cream or milk into the skillet with the onions. Simmer for 2–3 minutes, stirring to combine. Adjust seasoning as needed.
3. Assemble the Dish
Place the seared meatballs over the potatoes in the baking dish.
Pour the cream sauce evenly over the meatballs and potatoes.
Sprinkle the shredded cheese on top, covering the dish generously.
4. Bake
Preheat your oven to 375°F (190°C).
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for another 15–20 minutes, or until the potatoes are tender and the cheese is golden and bubbling.
