Meatballs au gratin

Name: Meatballs au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 discs Toast; 2 medium-sized onions; 600 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 Garlic clove; 500 g strained tomatoes; 1 pinch Sugar; 1 TEASPOON dried parsley; 1 (approx. 100 g) big tomato; 2 discs Pineapple (canned); 1 (à 30 g) large slice of Gouda cheese; 50 g Gorgonzola cheese; 1 (à 30 g) large slice of cooked ham; 100 g frozen peas; 2 Bag of mashed potatoes with milk; 7-10 Tbsp Parsley leaf; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 discs Toast
2 medium-sized onions
600 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 Garlic clove
500 g strained tomatoes
1 pinch Sugar
1 TEASPOON dried parsley
1 (approx. 100 g) big tomato
2 discs Pineapple (canned)
1 (à 30 g) large slice of Gouda cheese
50 g Gorgonzola cheese
1 (à 30 g) large slice of cooked ham
100 g frozen peas
2 Bag of mashed potatoes with milk
7-10 Tbsp Parsley leaf
baking paper

Directions

1
Soak bread in lukewarm water. Peel and finely chop the onions. Squeeze the bread well and knead with minced meat, half of the onions, egg, salt and pepper. Form 8 meatballs from it.
2
Heat 2 tablespoons of oil in a frying pan and fry the meatballs for 5-6 minutes on each side. Remove and put aside. Peel and finely chop the garlic. Heat 1 tablespoon of oil in a saucepan, sauté the remaining onions and garlic.
3
Deglaze with strained tomatoes and season with salt, pepper, sugar and dried parsley. Simmer for 10 minutes. In the meantime, wash the tomatoes and cut them into 4 slices. Let pineapple drip off a little on kitchen paper.
4
Quarter both discs. Quarter the gouda. Cut gorgonzola into 2 slices and halve. Cut the ham slice into quarters. Cover 4 meatballs with a slice of tomato and gorgonzola each. Cover the remaining 4 meatballs with a slice of ham, 2 pieces of pineapple and a slice of Gouda.
5
Place the meatballs on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 5-7 minutes. In the meantime, cook peas in boiling salted water for 5 minutes.
6
Bring 1 litre of salt water to the boil in a pot. Stir in the puree flakes briefly. Stir again after 1 minute. Drain peas, let them drain and stir in. Season with salt and pepper. Arrange plates with mashed potatoes and peas, one meatball each with tomato and pineapple and tomato sauce.
7
Serve garnished with parsley.