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Gratinated meatballs
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 486
  • Fat about 29g
  • Carbohydrates about 20g
  • Protein about 33g
This is needed
This is needed for 4 people
Meatballs
  • 50 g day-old white bread
  • 1 dl milk
  • 400 g minced meat (beef and pork)
  • 0.75 tsp salt
  • a little pepper
  • oil for frying
Tomato sauce
  • 1 onions, finely chopped
  • 2 garlic clove, thinly sliced
  • 2 tins peeled cherry tomatoes (each approx. 400 g)
  • 1.5 dl water
  • 1 bunch basil, torn, a few leaves set aside
  • 0.5 tsp salt
  • 1 tsp sugar
  • a little pepper
To gratinate
  • 125 g mozzarella, torn
  • 1 tbsp olive oil
  • 40 g grated Parmesan
  • a little pepper
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Meatballs
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.