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Spinach cream gratin with meatballs
A tasty Dutch recipe. The main course contains the following ingredients: meat, duopak potato slices (700 g, ready to cook, chilled), leaf spinach ((450 g, frozen), thawed), garlic (finely chopped), whipped cream (125 ml), grated old cheese, half-round - half-chopped (400 grams), mustard (spicy), egg (whipped), breadcrumbs and butter.
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Ingredients
- 1 business suit potato slices 700 g, ready to cook, cool fresh
- 1 business suit leaf spinach (450 g, freezer), thawed
- 1 toe garlic finely chopped
- 1 cup whipped cream 125 ml
- 50 g grated old cheese
- 2 x 250 g half to half chopped packaging 400 grams
- 2 el mustard feisty
- 1 egg beaten
- 2 el bread crumbs
- 25 g butter
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C.
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Place the potato slices in the baking dish, spread the spinach over them and sprinkle with salt and pepper.
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Stir the garlic through the whipped cream and pour over the dish.
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Sprinkle with grated cheese.
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Fry the spinach cream gratin in 20-25 minutes until golden brown.
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Meanwhile, mix the ground beef with 1 tbsp mustard, egg, breadcrumbs and pepper and salt to taste and form 4 meatballs.
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Fry them in the butter on high heat around brown.
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Turn down the heat and fry the meatballs in 20 min.
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With the lid on the pan gently cooked.
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Take them out of the pan and keep them warm under aluminum foil.
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Stir the rest of the mustard through the shortening and add a dash of water.
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Stir in the cakes and season the gravy with salt and pepper.
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Serve the meatballs with the gravy and spinach cream gratin..
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Nutrition
730Calories
Sodium1% DV17mg
Fat74% DV48g
Protein68% DV34g
Carbs14% DV41g
Fiber20% DV5g
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