Ingredients :

• Potatoes — Get large ones, like Bintje or Monalisa — they hold up well during cooking without turning into mash. Slice them into about 5 mm rounds. Not too thin (they disappear), not too thick (they stay crunchy in the middle).
• Ground beef — 750 g is generous. A beef with 15% fat works well — enough fat so the meatballs stay moist, but not enough to drown the dish. Avoid 5% lean: the meatballs would be dry and lack character.
• Shredded mozzarella — Block mozzarella shredded at home melts better than the pre-shredded version, which contains anti-caking agents. But honestly, the supermarket pre-shredded works very well here. 100 g is a generous covering without excess.
• Paprika — A teaspoon in the meatballs is what gives them that brick color and a slight warmth on the palate. Preferably mild — smoked paprika changes the profile of the dish too much.