Meatballs Potato casserole

Meatballs Potato casserole

Buletten potato gratin tastes hearty and the meatballs remain particularly juicy because aromatic beefsteak mince is mixed with hearty mince. For the meatballs, first cut half a roll into pieces, place in a bowl and soak with milk. Knead the mince and beefsteak mince with a small organic egg. Cut an onion into fine cubes and knead under the minced meat. Fill the roll into a clean gauze cloth and squeeze it out by twisting the ends together. Carefully knead the bread roll and the minced meat and season with salt and pepper. Moisten the hands lightly with water and form 4 meatballs of equal size out of the minced meat. Let the meatballs rest in the fridge for a few minutes. Meanwhile, cook new potatoes with a thin skin as a coat of potatoes in about 20 minutes. Cut the leek onions into rings and sauté in 10 g clarified butter. Add the ham cubes and fry lightly. Preheat the oven to 250°. Brown the meatballs in the remaining clarified butter and fry at medium temperature for about 4 minutes while turning. Drain the potatoes and halve or quarter them. The peel can be eaten with organic potatoes, as shown in the picture above. Pour the potatoes into an ovenproof pan or casserole dish. Sprinkle with leek, onions and ham and drizzle with cream. Place the meatballs on the potato casserole and sprinkle with grated gouda. Bake the meatballs potato gratin on the middle rack for about 5 minutes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
862 kcal
44 g
51 g
50 g

(C)opyright by Marions Kochbuch