Meatballs au gratin with apple and gorgonzola On potato-pumpkin-leek-onion-vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely chop the onion. Finely dice the bacon. Heat 1 tablespoon of oil in a frying pan. Leave the bacon crisp and fry the onion briefly at the end. Remove from the pan and let it cool down. Wash the parsley, shake dry and chop the leaves finely.

2. 2

   Squeeze the bread roll well and put it in a mixing bowl with minced meat, egg, parsley, mustard, some salt, pepper and paprika. Add the bacon-onion mixture, except for 1-2 tablespoons, and knead well with the dough hooks of the hand mixer. Form 8 meatballs from the minced dough

3. 3

   Put 1-2 tablespoons of oil into the bacon pan and heat it up. Fry the meatballs for 8-10 minutes until crispy and brown. Wash, drain and peel the potatoes. Cut potatoes into pieces and cover with cold water. Wash the pumpkin, dab dry and remove the seeds. Cut pumpkin into thin slices. Clean, wash and drain spring onions and cut into 3-4 cm long pieces

4. 4

   Remove the finished meatballs from the pan and put the dripping wet potatoes into the pan. Season with marjoram, salt and pepper, cover and braise over medium heat for 15-20 minutes. When the potatoes start to brown, turn them over in between

5. 5

   Remove the finished potatoes from the pan and heat approx. 2 tablespoons of oil in the pan. Fry the pumpkin for about 5 minutes while turning. Add spring onions and braise covered for 4-5 minutes. Season with salt and pepper, put the potatoes back into the pan and heat up briefly

6. 6

   Wash the apple, dab dry and prick out the core. Cut the apple into 8 thin slices. Place the meatballs in an ovenproof dish or pan and cover with the apple rings. Spread cheese on top and gratinate under the preheated grill for 4-5 minutes. Sprinkle with remaining bacon and place on the pan-fried vegetables as desired

Nutrition Facts

KCAL
790 kcal

CARBS
50 g

FATS
50 g

PROTEINS
35 g