John Myers
Meatballs-cauliflower Casserole
The perfect meatballs-cauliflower casserole recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 2 Onions
- 1 Egg
- 1 tsp Mustard
- Bread flour
- Salt
- Pepper
- Hot paprika powder
- Oregano
- Clarified butter
- 1 liter Vegetable broth
- 125 g Ham cubes
- 1 Cauliflower
- 1 Kg Potatoes
- 1 a cup Cream
- 200 g Processed herb cheese
- 200 g Grated Emmental
- 200 g Limburgers
- Oil
- Chilli flakes
- Put the minced meat, the onion cut into small cubes, the egg, breadcrumbs, salt, pepper, paprika powder, mustard and oregano in a bowl, mix everything well, form meatballs and fry them brown on all sides in the hot clarified butter.
- Cook the cauliflower in salted water for about 15 minutes.
- Peel the potatoes, cut them into slices and cook them almost cooked in the vegetable stock.
- Peel the second onion finely and sauté with the ham cubes in oil until translucent, add the cream and the processed cheese, allow to melt, season with salt and pepper and mix with the drained potatoes, put everything in a baking dish, add the cauliflower and Put the meatballs on top, sprinkle everything with the Emmental and top the Limburger cut into cubes, let the chilli flakes trickle over them and bake in the preheated oven at 220C for approx. 25 minutes.
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