Gratinated mince medallions

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel 2 onions and garlic, dice finely. Knead garlic, 1 onion, minced meat, 1 teaspoon herbs, tomato paste, egg and breadcrumbs. Season with salt and pepper. Form 8 oval meatballs from the mixture. Heat oil in a pan and fry medallions for 2-3 minutes on each side. Set the pan aside.

2. 2

   Place on a baking tray lined with baking paper. Wash, clean and slice the tomatoes, place 2 slices on each medallion. Drain the mozzarella, cut into cubes and spread on the tomatoes. Sprinkle with 1 teaspoon of herbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 12-15 minutes. Heat 1 tablespoon of the frying fat in a pan, sauté the remaining onion. Add spinach and 100 ml water and cook covered for about 15 minutes. Break the noodles into 3 pieces and cook in boiling salted water for about 10 minutes. Cut 1 onion into rings. Fry in the remaining frying fat until golden brown. Drain the noodles. Distribute on 4 plates.

3. 3

   Add spinach and 100 ml water and cook covered for about 15 minutes. Break the noodles into 3 pieces and cook in boiling salted water for about 10 minutes. Cut 1 onion into rings. Fry in the remaining frying fat until golden brown. Drain the noodles. Distribute on 4 plates. Spread leaf spinach over them and arrange chopped medallions on top. Spread onion rings on top

Nutrition Facts

KCAL
620 kcal

CARBS
23 g

FATS
40 g

PROTEINS
40 g