Meatballs and chicory in cheese sauce

Ingredients for 4 servings:

• 250 g minced meat, mixed
• 1 egg(s)
• 1 onion(s), finely chopped
• some salt and pepper
• 1 tbsp breadcrumbs
• ¼ liter of salt water
• 4 chicory
• 4 tomatoes
• 1 pack of Hollandaise sauce or homemade
• 100 g processed cheese (Emmental)
• 1 tbsp parsley, chopped
• 4 slice(s) toast bread (rye toast)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Knead the minced meat with egg, onion, salt, pepper, and breadcrumbs, then shape the mixture into plum-sized balls. Cook in 1/4 liter of boiling salted water for 10 minutes. Wash the chicory and simmer in the same amount of water with the meatballs for another 5 minutes, but do not allow to boil vigorously. Place the chicory and meatballs in a casserole dish or a Roman pot (be careful not to discard the cooking water!). Cut a cross into the tomatoes and add them. Bring the cooking water from the pot to a boil and mix with the hollandaise sauce. Melt the cheese in it. Pour the sauce over the chicory and meatballs. Bake in a preheated oven at 250°C for 5-10 minutes, until golden brown. Sprinkle with parsley and serve with freshly toasted bread.