John Myers
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Meatballs in Tomato Sauce Gratinated
The perfect meatballs in tomato sauce gratinated recipe with a picture and simple step-by-step instructions.
Meatballs:
- 600 g Ground beef
- 1 Onion
- 1 Egg
- 1 tbsp Mustard
- 1 tsp Paprika powder
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 3 tbsp Breadcrumbs
- 1 pinch Fenugreek powder
- 1 pinch Telly cherry pepper
- 1 pinch Freshly grated nutmeg
Tomato sauce:
- 400 ml Chopped tomatoes
- 200 g Sour cream
- 1 Clove of garlic
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Sweet paprika powder
- 50 ml Port red
- 1 tbsp Honey
- 1 Splash Vinegar
- 1 Splash Freshly grated nutmeg
- 1 Splash Telly cherry pepper
- Sage fresh
- Fresh oregano
- Rosemary fresh
In addition:
- 100 g Mozzarella
- 50 g Grated Emmental
- 50 g Freshly grated Parmesan
- 5 Mushrooms brown
- 1 Onion
Meatballs:
- Peel the onion and dice finely. Knead with the minced meat, egg, breadcrumbs, mustard and the above spices. Shape approx. 20 balls. Briefly fry the meatballs in a little oil and place in a baking dish, set aside.
Tomato sauce: Preheat the oven to 180 ° hot air.
- Chopped tomatoes, stir together the spices, sour cream, port wine, honey and vinegar. Wash and chop the herbs, also add to the sauce.
- Clean the mushrooms and cut into slices. Peel onion and chop finely. Fry the onions and mushrooms in the remaining roast fat from the meatballs and pour over the meatballs. Then pour sauce over it.
- Spread the cheese on top and bake in the oven for 40 minutes.
- Prepare side dishes in the meantime! With us Penne! 🙂
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