John Myers
Garlic Potato and Meatball Gratin
The perfect garlic potato and meatball gratin recipe with a picture and simple step-by-step instructions.
- 1 Kg Potatoes
- 1 Onion
- 600 g Minced meat
- 1 Egg
- 1 tbsp Breadcrumbs
- 1 tbsp Tomato paste
- Salt, pepper, garlic granules
- 400 g Tomatoes
- 150 g Whipped cream
- 125 g Grated mozzarella
- 2 Garlic cloves
- Peel the potatoes, cut them into pieces and cook for about 20 minutes.
- Dice onions with minced egg, knead tomato paste and breadcrumbs. Shape meatballs. Cut the tomatoes into small pieces
- Drain the potatoes. Brown the garlic cloves in the oil and season the potatoes with the garlic oil and salt and pepper. Fry everything a little. Spread the potatoes in a baking dish.
- Fry the meatballs in a pan on both sides. Take out the meatballs and add the tomatoes to the frying fat, fry briefly and season.
- Pour the cream over it and sprinkle the mozzarelle over it. Cook everything in a hot oven at 200 degrees for 20-25 minutes.
Facebook Comments