John Myers
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Stuffed Meatballs and Potatoes from Oven
The perfect stuffed meatballs and potatoes from oven recipe with a picture and simple step-by-step instructions.
Meatballs:
- 600 g Ground beef
- 30 g Breadcrumbs
- 100 ml Milk hot
- 1 Egg
- 1,5 Shallot
- 1,5 tbsp Horseradish canned
- Pepper salt
- 12 Mini mozzarella balls
Baked potatoes:
- 5 size Potatoes
- Salt
- Olive oil
Meatballs:
- Mix breadcrumbs with milk and allow to swell. Peel the shallots, dice very finely. Then knead both together with the mince, egg, horseradish, pepper and salt.
- Shape the meat dough into 12 balls of the same size. Press them slightly flat, place a small mozzarella ball in the middle and enclose them with the dough. Prepare all the balls and have them ready.
Baked potatoes:
- Preheat the oven to 200 °. Line the tray with baking paper.
- Thoroughly brush and dry the potatoes under warm running water. Halve lengthways and sprinkle the cut surface well with salt up to the edge. Place the cut side up on one half of the baking sheet (the other half will be needed a little later for the meatballs) and slide the sheet into the oven on the middle rail. Cooking time of the potatoes 30 – 35 min.
- After the potatoes have been cooked for 15 minutes, place the meatballs on the other side of the tray and bake them for the rest of the time. When the last 5 minutes have started, brush the potatoes with a little oil. So both are ready to serve together.
- Everything goes with vegetables that the family likes ……………… we had cream and leek as a side dish (see my KB)
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