Gratinated meatballs

Gratinated meatballs

Total: 1 hr 15 Min. | Active: 30 Min.
Nutritional value / people: 486 kcal
, Fat: 29 g
, Carbohydrate: 20 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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50 g day-old white bread
1 dl milk
400 g minced meat (beef and pork)
¾ tsp salt
a little pepper
oil for frying

Tomato sauce

1 onion, finely chopped
2 garlic cloves, thinly sliced
2 tins peeled cherry tomatoes (each approx. 400 g)
1 ½ dl water
1 bunch basil, torn, a few leaves set aside
1 tsp sugar
½ tsp salt
a little pepper

To gratinate

125 g mozzarella, torn
40 g grated Parmesan
1 tbsp olive oil
a little pepper
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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Soften the bread in milk for approx. 30 mins. Add the meat to the bread, mix and season. Knead well by hand until the ingredients form a compact mass. Shape the mixture into 12 balls. Heat the oil in a frying pan, fry the meatballs all over for approx. 8 mins., transfer to the prepared dish.

Tomato sauce

Heat the oil in the same pan. Sauté the onion and garlic for approx. 5 mins. Add the tomatoes, water and basil, season, reduce for approx. 15 mins. Add the sauce to the dish containing the meatballs.

To gratinate

Scatter the mozzarella, parmesan and reserved basil leaves on top of the meatballs. Drizzle with oil, season. Gratinate for approx. 15 mins. in the upper half of an oven preheated to 220°C.

Good to know
Serve with: Spaghetti or crunchy bread.

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