John Myers
Leo’s Meatball and Potato Casserole
The perfect leo’s meatball and potato casserole recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 kg Waxy potatoes
- 2 Rosemary sprigs
- 600 g Mixed minced meat
- 1 tbsp Tomato paste
- 1 Egg
- 2 tbsp Breadcrumbs
- 500 g Fresh tomatoes
- 60 g Garlic Butter
- 150 g Cream
- 125 g Mozzarella
- 3 tbsp Oil
- Salt pepper
- Peel the potatoes and cook for 20 minutes in salted water, drain through a sieve. Finely chop the onion, set aside some rosemary to garnish. Pluck the remaining rosemary needles and chop finely.
- Knead the mince, egg, tomato paste, breadcrumbs, rosemary and onion. Season with salt and pepper and form small meatballs
- Clean the tomatoes and cut into pieces. Heat the garlic butter in a pan, toss the cooled potatoes in it, season with salt and pepper and spread in a baking dish.
- Heat the oil and briefly fry the meatballs in it, remove the grease and put them on kitchen paper. Briefly fry the tomatoes in the frying fat, season and distribute in the baking dish. Pour over the cream. Spread meatballs on top.
- Coarsely grate the mozzarella and sprinkle on top. Bake in a preheated oven at 200 ° for 20-25 minutes. Garnish with rosemary.
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