Meatball And Potato Bake - cooking recipe

Ingredients

2 lbs small white potatoes
1 tbsp cumin seeds
3 tbsp vegetable oil
1 None onion, diced
1 1/4 lbs ground beef
1/4 cup dry breadcrumbs
3 tbsp half-and-half
1 None egg, lightly beaten
1 tbsp Dijon mustard
4 None carrots, sliced
1 head cabbage, cored and sliced
1/4 cup butter
1/4 cup all-purpose flour
2 cups reduced-sodium vegetable broth
2 cups milk
Pinch None ground nutmeg
6 oz cheddar cheese, grated (1 1/2 cups)

Preparation

In a large saucepan, combine the potatoes, cumin seeds and cold water to cover. Season with salt and bring to a boil, then reduce heat and cook for 20 mins until tender.
Meanwhile, heat 1 tbsp oil in a large nonstick skillet over medium heat. Add the onion and cook for 5-6 mins until translucent. Transfer to a large bowl. Add the ground beef, breadcrumbs, half-and-half, egg and mustard and season with salt and pepper. Shape into 18 meatballs. Heat the remaining 2 tbsp oil in the skillet, add the meatballs and cook for 10-12 mins until browned on all sides. Set aside.
Drain the potatoes and rinse under cold water. Peel, cut in half and set aside. Cook the carrots and cabbage in a small amount of boiling salted water, covered, for 4 mins. Drain, rinse under cold water and drain again. Set aside.
Preheat the oven to 350\u00b0F. Melt the butter in a medium saucepan over medium heat. Stir in the flour until smooth. Gradually stir in the broth and milk, then bring to a simmer and cook for 5-6 mins, stirring constantly, until thickened. Remove from the heat. Stir in the nutmeg and season with salt and pepper.
Layer the potatoes, meatballs and vegetables in a large baking dish. Pour over the sauce and sprinkle the cheese on top. Bake for 25-30 mins until heated through.