Passover, one of my favorite holidays, is coming up, and most people start the meal with matza ball soup. Usually we eat up all the soup, but sometimes-- like the other night, when we did a pre-passover soup test run-- we had some matza balls leftover. They were particularly flavorful and I wanted to make something with them that was different and unexpected. We had been eating a lot of parmentiers lately and this was surely inspired by them.
4 leftover matza balls
2 cups milk
1c grated cheese (we used comte, which is like gruyere, but a mix of cheeses is fine too)
1lb ground meat
5 cloves garlic
Preheat oven to 400 degrees.
Make a bechamel by melting the butter in a saucepan, whisking in the flour, letting it turn golden brown and then adding the milk slowly. Let it bubble til it's thick, and then whisk in the grated cheese.
In the meantime (probably while the bechamel is thickening), chop and saute the onion and add the meat, crushed garlic, and spices. Add salt and pepper and saute until meat is brown, working it into small bits as it cooks.
Pour meat into a small baking dish. Slice matza balls into 1/4 inch thick slices and place in one layer over meat. Pour bechamel over and top with parmesan. Bake until brown and bubbly, about 30 minutes.