Zucchini and potato gratin with meatballs

Name: Zucchini and potato gratin with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 pack of (750 g) frozen zucchini and potato gratin; 1 Onion; 300 g Minced beef; 50 g Low-fat curd; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 100 g grated medieval Gouda cheese; 7-10 Tbsp flat parsley and red pepper cubes

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 pack of (750 g) frozen zucchini and potato gratin
1 Onion
300 g Minced beef
50 g Low-fat curd
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
100 g grated medieval Gouda cheese
7-10 Tbsp flat parsley and red pepper cubes

Directions

1
Fill the gratin into a gratin dish without defrosting and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 25 minutes. In the meantime, peel and finely chop the onion. Knead minced meat, onion, curd cheese and breadcrumbs, season with salt, pepper and paprika and form small balls. Heat oil in a pan and fry the meatballs in it for 4-5 minutes until golden brown. 10 minutes before the end of the cooking time, spread on the gratin. Sprinkle with cheese and gratinate. Sprinkle with paprika cubes n as desired and serve garnished with parsley