Macaroni casserole with meatballs

Name: Macaroni casserole with meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g short macaroni noodles; 7-10 Tbsp Salt; 2 medium-sized onions; 300 g mixed minced meat; 1 egg (size M); 1 TABLESPOON Breadcrumbs; 7-10 Tbsp black pepper; 2 Leek sticks (leek); 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 500 g chunky tomatoes; 2 TEASPOONS dried Italian herbs; 1 pinch Sugar; 100 g Raclette cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g short macaroni noodles
7-10 Tbsp Salt
2 medium-sized onions
300 g mixed minced meat
1 egg (size M)
1 TABLESPOON Breadcrumbs
7-10 Tbsp black pepper
2 Leek sticks (leek)
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
500 g chunky tomatoes
2 TEASPOONS dried Italian herbs
1 pinch Sugar
100 g Raclette cheese

Directions

1
Cook macaroni in boiling salted water according to package instructions. Peel and finely dice onions. Knead half of the onions with minced meat, egg and breadcrumbs, season with salt and pepper.
2
Form little meatballs. Drain the noodles and let them drain. Clean, wash and cut leek into rings. Heat oil in a large pan. Fry the meatballs for about 5 minutes. Add the leek and fry briefly, remove.
3
Sauté the remaining onions in the frying fat. Add tomato paste and sweat briefly. Add tomatoes and herbs and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. Mix the noodles with meatballs and leek and put into an ovenproof dish.
4
Pour gravy over it. Sprinkle cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.