Mini Meatballs with Potatoes Gratinated
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 2 kg minced meat, mixed
- 8 slices toast, or breadcrumbs
- 6 egg (s)
- salt and pepper
- 2 kg potato (s), small
- 500 g onion (s), eihths
- 400 g cheese, rated, possibly low in fat
- 2 bottles sauce (honey-mustard-dill sauce)
- 500 ml milk - cream, mixed 1: 1, to dilute
- possibly honey
- possibly mustard
- Chilli pepper (s), ground
- possibly spice mix (gyros spice)
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Cook the potatoes as jacket potatoes, peel them and leave to cool.
- Prepare a fluffy meat dough from minced meat, soaked toasted bread or the corresponding amount of breadcrumbs with the eggs and spices. Shape mini meatballs with a weight of approx. 40 g and slowly cook in suitable fat (do not let them get too dark. Roast the onion until light brown or just sauté until translucent, let everything cool down).
- All things that have been prepared so far can easily be left in the refrigerator for 1 day after cooling down.
- Evenly mix the potatoes and meatballs and distribute them on trays or in several casserole dishes, pour the onion loosely over the top and sprinkle with grated cheese.
- Mix the sauce with the milk / cream mixture to a (not too thin) mixture, season to taste with mustard and honey and a little pepper and spread over everything.
- Baked in a preheated oven at 200 ° for 30 minutes or until the desired browning / crust.
- Iceberg lettuce with diced red pepper and cucumber strips with a garlic, herb and yogurt sauce goes well with it.
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