Potato casserole with meatballs
easy
90 mins
90 mins
Ingredients
- 1 kg small to medium-sized potatoes
- 1 TABLESPOON Caraway seeds
- 7-10 Tbsp Salt
- 1 Onion
- 3 TABLESPOONS Sunflower oil
- 600 g mixed minced meat
- 4 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS Whipped cream
- 1 egg (size M)
- 1 TABLESPOON Mustard
- 7-10 Tbsp Pepper
- 400 g Carrots
- 1 kg Savoy cabbage
- 50 g Butter or margarine
- 50 g Flour
- 500 ml Vegetable broth
- 500 ml Milk
- 7-10 Tbsp freshly grated nutmeg
- 200 g grated raclette cheese
- 5 discs Bacon
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in salted water seasoned with caraway seeds for about 20 minutes
- 2
Peel and finely chop the onion. Heat 1 tablespoon of oil in a pan and fry the diced onion for about 5 minutes until transparent. Knead minced meat, breadcrumbs, cream, egg, onion cubes and mustard. Season with salt and pepper. Form approx. 20 balls. Heat 2 tablespoons of oil in a frying pan and fry the meatballs for about 10 minutes, turning them
- 3
Drain the potatoes, rinse with cold water, peel and cut in half or quarters depending on size. Peel, wash and slice carrots. Clean, wash and cut the savoy cabbage leaves from the stalk. Cook vegetables in boiling salted water for about 4 minutes. Pour into a sieve and rinse with cold water
- 4
Melt the fat in a pot. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, let it boil for about 5 minutes, season with salt, pepper and nutmeg. Put potatoes, vegetables and meatballs in a greased casserole dish. Pour sauce over them and sprinkle cheese on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
- 5
Fry the slices of bacon in a pan without fat briefly while turning until crispy and crumble coarsely. Sprinkle the finished casserole with it
Nutrition Facts
860 kcal
47 g
53 g
46 g
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