Potato meatballs

Peel and chop the yellow onion.

Heat the olive oil in a pan over medium-high heat. Add the yellow onion and cook for 3-4 minutes. Add the minced meat, cumin, black pepper, garlic powder, onion powder and salt. Fry the minced meat for about 8 minutes until tender. Add the tomato salsa and cook with it for a minute. Turn off the heat and let the meatloaf mixture cool completely.

Peel and dice the potatoes. Bring the potato cubes to a boil in plenty of water with some salt for 15-20 minutes. Drain the water.

Put the potatoes in a deep bowl. Add the creamed butter, onion powder and black pepper. Mash or mash finely. Add salt to taste.

Take a small bowl and cover it with a sheet of cling film. Spoon the potato mixture on top followed by the meatloaf mixture. Put some mashed potatoes on top again. Cover with the remaining cling film and press firmly. Repeat this step.

Grease a baking dish and put the minced potato balls in it.

Melt the butter in a thick-bottomed saucepan over low heat. Add the flour and cook while stirring with a whisk for one minute. Add the milk and stir together until combined. When it is mushy, add the parmesan cheese. Stir with a whisk until a smooth sauce is formed. Season the béchamel sauce completely with salt and pepper (I added 3 grams of salt and 1 gram of black pepper).

Pour the béchamel sauce over the balls. Place the baking dish in a preheated oven at 200℃ for 25 minutes or until the béchamel sauce is nicely golden brown.

Garnish with fresh vegetables as desired.