Milsenberger meatballs

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 10 m.-sized potatoes
• 4 bell peppers
• 3 small onions
• 200 g mozzarella, grated
• 1 bottle of Cremefine
• 4 eggs
• Breadcrumbs
• 1 tsp, heaped paprika powder
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 10 minutes

casserole

Peel and boil the potatoes. In the meantime, finely chop the onions and mix them with the minced meat, 3 eggs, 1 teaspoon of paprika, some breadcrumbs, salt, and pepper. Then form the dough into golf-ball-sized dumplings and fry them. Wash and deseed the bell peppers, then cut them into strips and fry them as well. For the sauce, mix the mozzarella, Cremefine, and an egg together and set aside. Grease the baking dish and preheat the oven to 180°C (top/bottom heat). Slice the cooked potatoes and place them in the baking dish. Then spread the Milsenberger meatballs on the bed of potatoes. Next, pile the fried bell peppers over the meatballs. Finally, cover with the remaining potato slices and spread the cheese sauce over the casserole. Place the casserole in the oven at 180°C (350°F) for about 30 minutes. When the cheese is a nice golden brown, the casserole is ready. Serve with a mixed leaf salad and a fresh baguette.