Mini meatballs au gratin
easy
30 mins
30 mins
Ingredients
- 2-3 stem(s) Parsley
- 100 g mixed mince
- 1/2 TABLESPOON Aivar (paprika-aubergine paste)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 1/2 Head oak leaf salad
- 1 small onion
- 3 TABLESPOONS Vinegar
- 1/2 TEASPOON Sugar
- 2 medium-sized tomatoes
- 8 discs Baguette
- 4 TABLESPOONS Remoulade
- 4 discs Gouda cheese
Directions
- 1
Wash the parsley, dab dry and pluck. Then chop finely. Mix the minced meat with Aivar and the parsley. Season with salt and pepper. Form 8 small meatballs with moistened hands.
- 2
Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5-6 minutes while turning. In the meantime, clean and wash the salad, pluck into bite-sized pieces and drain. Peel and finely dice the onion. Season vinegar with salt, pepper and sugar. Add onion and stir in the remaining oil bit by bit. Wash and clean the tomatoes and cut them into 8 medium-sized slices. Spread each baguette slice with 1/2 tablespoon tartar sauce. Cover each baguette slice with 1 tomato slice and 1 meatball. Halve the cheese diagonally and put 1 half each on 1 meatball. Bake the meatball bites in a preheated oven (electric range: 200 °C/ gas: level 3) for 6-8 minutes.
- 3
Wash and clean the tomatoes and cut them into 8 medium-sized slices. Spread each baguette slice with 1/2 tablespoon tartar sauce. Cover each baguette slice with 1 tomato slice and 1 meatball. Halve the cheese diagonally and put 1 half each on 1 meatball. Bake the meatball bites in a preheated oven (electric range: 200 °C/ gas: level 3) for 6-8 minutes. In the meantime, mix salad with vinaigrette and arrange on plates. Take the meatball bites out of the oven and arrange 2 on each plate
Nutrition Facts
370 kcal
15 g
27 g
18 g
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