Meatballs filled with Gouda

Ingredients for 4 servings:

• 700 g minced meat, mixed
• 1 onion(s)
• 1 egg(s)
• 100 g Gouda in one piece
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 handful of breadcrumbs
• 500 g tagliatelle pasta
• 300 g mushrooms, brown
• 800 ml tomato(s), strained
• possibly parsley
• possibly chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

in a tomato and mushroom sauce

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the Gouda cheese into about 20 cubes and set them aside. Dice the onion and place it in a bowl. Mix the onions with the ground beef, egg, breadcrumbs, salt, and pepper. If desired, you can season the ground beef with herbs. Form the mixture into small balls and press a cube of Gouda into each one. You will end up with about 20 meatballs. Place these in a baking dish and set them aside. Slice the mushrooms and scatter them over the meatballs. Place the baking dish in the oven for 30 minutes. This will make the meatballs really moist. Place the passata in a pot and season with parsley, chives, salt, and pepper. Slowly bring the sauce to a boil. In the meantime, cook the pasta according to the package instructions. After 30 minutes, remove the meatballs and mushrooms from the oven and add them to the sauce. You now have a delicious tomato and mushroom sauce with stuffed meatballs. This goes wonderfully with pasta, rice, potatoes, or a baguette.