Alberto`s Meatballs on Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat, half & half
- 200 g sausae, (mortadella, Italian)
- 100 g parmesan, rated
- 100 g cheese, rated Emmentaler
- 100 g olives, reen, pitted
- 1 egg (s)
- 1 bunch parsley, smooth
- 2 large vegetable onions
- 2 zucchini
- 1 eggplant (s)
- 2 small onions
- 2 cloves garlic)
- 500 g tomato (s), pizza tomatoes, unseasoned
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Finely chop mortadella, parmesan, Emmentaler, olives, parsley in a food processor, season with salt and pepper and mix well with the egg and mince.
- Peel the onions and cut in half lengthways. Carefully separate the individual layers from each other and fill each with the mince.
- Roughly cut the vegetables and fry them in a little oil. Add tomatoes, sugar and cook everything without the lid until al dente, season with salt and pepper
- Put the vegetables in a baking dish and spread the filled onion boats on top.
- Bake in the preheated oven to 180 ° for about 20 minutes. Then spread some grated Emmenthal cheese on top and bake for another 5-7 minutes.
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