John Myers
Contents
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Ingredients
For the mashed potatoes:
- 500 g Potatoes
- 1,5 tsp Salt
- 100 ml Hot milk
- 1 tbsp Butter
- 1 pinch Nutmeg
- 1 Diced tomato (approx. 100 g)
For the meatballs:
- 350 g Minced meat (half and half)
- 1 Finely diced onion (approx. 100 g)
- 1 Egg
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Sambal oelek
- 1 tsp Sweet paprika
- 4 tbsp Breadcrumbs
- 4 tbsp Peanut oil
For the gratin:
- 50 g Grated gratin cheese
- Cut basil
Instructions
- Wash and dice the tomato. Peel, wash and roughly dice the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain, add butter (1 tablespoon), hot milk (100 ml), salt (½ teaspoon) and nutmeg (1 pinch) and with the Mash the potato masher to a puree (shouldn't be too soft / runny!). Finally fold in the diced tomatoes. Mix the minced meat with the onion cubes, egg, breadcrumbs (4 tablespoons), salt (1 teaspoon), pepper (½ teaspoon), sambal oelek (½ teaspoon) and sweet paprika (1 teaspoon) and mix with a moistened hand to form a dough. Shape meatballs (approx. 2 cm in diameter) with moistened hands and fry them in hot peanut oil all around until golden / brown. Brush a baking dish (oval / 18 * 24 cm) with the frying oil, pour in the mashed potatoes and press in the meatballs. Drizzle with the rest of the roast fat and sprinkle the cheese on top. Baked in a preheated oven at 200 ° C for about 20 minutes. Serve sprinkled with basil.
Nutrition
Serving: 100gCalories: 242kcalCarbohydrates: 20.8gProtein: 2.9gFat: 16.4g
