\u00b03 large potatoes<\/p>\n
\u00b01 chopped white onion<\/p>\n
\u00b01.6 pouns (750 grams) beef<\/p>\n
\u00b01 tsp (15 ml) paprika<\/p>\n
\u00b01 cup (100 grams) shredded mozzarella cheese<\/p>\n
\u00b01 c (250 ml) basic bechamel sauce<\/p>\n
\u00b0Salt & pepper to taste<\/p>\n
\u00b0 fresh parsley<\/p>\n
\u00b0To prepare the bechamel sauce:<\/p>\n
\u00b04 cups (1 liter) milk<\/p>\n
\u00b05 tsp (75 g) butter<\/p>\n
\u00b04 tablespoons (48 grams) flour<\/p>\n
\u00b02 teaspoons (10 ml) salt<\/p>\n
\u00b0\u00bd teaspoon (3 ml) nutmeg<\/p>\n
Preparing basic bechamel sauce.<\/p>\n
In\u00a0 saucepan, melting butter on medium-low heat. Add the flour and stir to form a golden roux, stirring constantly, for 6 minutes.<\/p>\n
Heat the milk to a boil, then whisk in the roux mixture until smooth. Bring to boil & cooking for 10 min, stir constantly, adding salt also nutmeg at end.<\/p>\n
Preheat the oven to 400\u00b0F (200\u00b0C).<\/p>\n
In a large bowl, combine ground beef with 1 teaspoon (5 ml) of chopped parsley and paprika. Season with salt and pepper. Add onions and mix well.<\/p>\n
Peel and boil potatoes, until slightly softened, about 7 minutes. Drain and cut into slices.<\/p>\n
Arrange the slices in a single layer in the bottom of a pie plate, forming a vertical outline.<\/p>\n
Form meatballs the size of an ice cream scoop and arrange them on the plate.<\/p>\n
Use the remaining potato slices to separate the meatballs and form small portions.<\/p>\n
Pour b\u00e9chamel sauce into each of these compartments until full, then top with shredded mozzarella.<\/p>\n
Baking for 15 minutes<\/p>\n
Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: \u00b03 large potatoes \u00b01 chopped white onion \u00b01.6 pouns (750 grams) beef \u00b01 tsp (15 ml) paprika \u00b01 cup (100 grams) shredded mozzarella cheese \u00b01 c (250 ml) basic bechamel sauce \u00b0Salt & pepper to taste \u00b0 fresh parsley \u00b0To prepare the bechamel sauce: \u00b04 cups (1 liter) milk \u00b05 tsp (75 g) butter \u00b04 tablespoons (48 grams) flour \u00b02 teaspoons (10 ml) salt \u00b0\u00bd teaspoon (3 ml) nutmeg PREPARATION: Preparing basic bechamel sauce. In\u00a0 saucepan, melting butter on medium-low heat. Add the flour and stir to form a golden roux, stirring constantly, for 6 minutes. Heat the milk <\/p>\n","protected":false},"author":1,"featured_media":7781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/7780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=7780"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/7780\/revisions"}],"predecessor-version":[{"id":7782,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/7780\/revisions\/7782"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/7781"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=7780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=7780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=7780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}