Meatball gratin with garlic potatoes

Name: Meatball gratin with garlic potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp salt, pepper; 2 Onions; 2 Branches of rosemary; 500 g mixed mince; 1 Egg; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Breadcrumbs; 500 g Tomatoes; 125 g Mozzarella; 100 g Gouda (play); 2–3 Garlic cloves; 7-10 Tbsp Grease; 2 TABLESPOONS Oil; 150 g Whipped cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp salt, pepper
2 Onions
2 Branches of rosemary
500 g mixed mince
1 Egg
1 TABLESPOON Tomato paste
2 TABLESPOONS Breadcrumbs
500 g Tomatoes
125 g Mozzarella
100 g Gouda (play)
2–3 Garlic cloves
7-10 Tbsp Grease
2 TABLESPOONS Oil
150 g Whipped cream

Directions

1
Peel and wash the potatoes and cut them into pieces of about 3 cm. Cook for 15-20 minutes in salted water.
2
For the meatballs, peel and finely dice the onions. Wash the rosemary, dab dry, remove the needles and chop coarsely. Knead minced meat, egg, tomato paste, breadcrumbs and half onions and half rosemary.
3
Season with about 1 teaspoon salt and about 1⁄2 teaspoon pepper. Form 8 small meatballs with moistened hands.
4
Wash the tomatoes and cut them into large slices. Grate mozzarella and gouda roughly. Peel garlic and chop finely.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain potatoes. Mix with garlic and the rest rosemary. With salt and Pf
6
Heat the oil in a large frying pan. Fry the meatballs for about 2 minutes on each side and take them out. Add the tomatoes and the rest of the onion to the hot frying fat and fry briefly. Add cream, bring to the boil and melt about 1⁄3 of the cheese in it.
7
Season with salt and pepper and pour over the potatoes. Place the meatballs on top. Sprinkle the remaining cheese on top. Bake in a hot oven for 20-25 minutes.