Meatballs au gratin
easy
45 mins
45 mins
Ingredients
- 1 Bread roll (from the previous day)
- 1 medium onion
- 750 g mixed minced meat
- 250 g Pork sausage
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 4 TABLESPOONS Oil
- 75 g Sheep's cheese
- 1 Spring onion
- 2 stem(s) Thyme
- 4 discs (approx. 40 g) Bacon
- 1 Pineapple ring (canned)
- 4 Discs (approx. 10 g each)
- 7-10 Tbsp medieval Gouda cheese
- 1 medium sized tomato
- 12 paprika-filled olives
- 4 TSP Fresh cream
- 1 TABLESPOON Salsa sauce
- 7-10 Tbsp parsley, thyme and chillies
Directions
- 1
Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll. Knead with minced meat, ground pork, onion, eggs, salt, pepper and paprika. Form 12 meatballs from the dough. Heat the oil in an ovenproof pan. Fry the meatballs for about 6 minutes on each side. In the meantime, break the feta cheese into pieces. Clean and wash the spring onion and cut it into rings. Wash the thyme and pluck the leaves from the stalks. Spread the spring onion, thyme and feta cheese on 4 meatballs. Cut the bacon in half crosswise. Cut pineapple into pieces. Cover 4 meatballs with 2 bacon slices each. Add pineapple. Cover with cheese slices. Clean, wash and cut the tomato into 4 slices. Cut olives into slices. Cover the rest of the meatballs with the olives. Add 1 teaspoon of crème fraiche to each. Bake under the preheated grill until golden brown. Spread the salsa sauce on the olives. Garnish with parsley, thyme and chillies as desired
- 2
Pan: Cherry
- 3
Cutlery + tray: own
Nutrition Facts
520 kcal
7 g
41 g
33 g
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